Jambalaya is a beloved Southern classic that brings bold flavors and hearty ingredients together in one delicious dish. Paula Deen’s take on jambalaya captures the essence of Louisiana cooking with a perfect blend of spices, sausage, chicken, and shrimp. It’s a comforting meal that’s both satisfying and easy to prepare, making it a favorite for family dinners or gatherings.
We love how this recipe balances smoky, spicy, and savory notes, delivering that authentic Cajun taste right to our table. Whether you’re a jambalaya veteran or trying it for the first time, Paula Deen’s version offers a straightforward approach with big flavor. Let’s dive into this iconic dish and bring a taste of the South into our kitchens.
Ingredients
To make Paula Deen’s Jambalaya truly authentic and flavorful, we gather a vibrant combination of fresh meats, aromatic vegetables, bold spices, and essential pantry staples. Each ingredient plays a crucial role in building the signature layers of taste found in this classic Southern dish.
Meat and Seafood
For the hearty protein foundation of Paula Deen Jambalaya, we use a mix of meats and seafood that deliver a perfect balance of smoky, savory, and tender textures.
- 1 pound Andouille sausage, sliced into 1/4-inch thick rounds
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound raw shrimp, peeled and deveined
Vegetables and Herbs
We select fresh vegetables and herbs to build the aromatic base essential for authentic jambalaya’s deep flavor profile.
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 green onions, sliced thinly (white and green parts)
Spices and Seasonings
The correct blend of spices defines the bold and smoky Cajun flavor that makes this recipe legendary.
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Pantry Staples
These staple ingredients help us expertly balance the dish’s moisture and richness while ensuring a perfectly cooked jambalaya.
| Ingredient | Quantity | Notes |
|---|---|---|
| Long grain white rice | 2 cups | Rinsed and drained |
| Chicken broth | 4 cups | Use low sodium if preferred |
| Olive oil | 2 tablespoons | For sautéing |
| Tomato paste | 2 tablespoons | Adds depth and color |
With these ingredients organized and ready, we can confidently proceed to the cooking steps that bring Paula Deen’s Jambalaya to life with rich, complex flavors in every bite.
Equipment Needed
To make Paula Deen’s Jambalaya perfectly, gathering the right equipment ensures a smooth cooking experience and authentic results. Here’s what we recommend having ready before we begin:
- Large Dutch Oven or Heavy-Bottomed Pot
Ideal for even heat distribution and accommodating all ingredients in one vessel. This pot helps develop rich flavors through proper sautéing and simmering.
- Sharp Chef’s Knife
Essential for finely dicing the onion, green bell pepper, celery, and garlic—the “holy trinity” of Cajun cooking—ensuring uniform cooking and flavor release.
- Cutting Board
Use a sturdy surface to prep meats and vegetables safely and efficiently.
- Measuring Spoons and Cups
Precise measurements of spices like smoked paprika, thyme, cayenne pepper, and liquid components like chicken broth help balance bold flavors.
- Wooden Spoon or Heat-Resistant Spatula
For stirring jambalaya without scratching the cookware, allowing us to carefully combine ingredients and prevent sticking.
- Colander
To rinse shrimp and drain any excess liquid from vegetables or canned ingredients.
- Ladle
Handy when transferring jambalaya to serving dishes, maintaining the stew-like consistency.
| Equipment | Purpose |
|---|---|
| Large Dutch Oven | Even heat for sautéing and simmering |
| Sharp Chef’s Knife | Precise chopping of vegetables and meats |
| Cutting Board | Safe and clean prep surface |
| Measuring Spoons and Cups | Accurate spice and broth quantities |
| Wooden Spoon/Spatula | Gentle stirring without scratching cookware |
| Colander | Rinsing and draining ingredients |
| Ladle | Serving dish-appropriate portions |
Having these tools ready helps us recreate the bold, hearty flavors of Paula Deen’s Jambalaya with ease and confidence.
Prep
Before diving into cooking, proper preparation ensures our Paula Deen Jambalaya comes together perfectly with rich flavors and the right texture. Let’s organize the meat, seafood, vegetables, and spices for a smooth cooking process.
Preparing the Meat and Seafood
We start by readying the proteins to enhance their flavor and texture:
- Andouille Sausage: Slice into ¼-inch thick rounds to promote even browning and release smoky depth.
- Chicken Thighs: Trim excess fat and cut into bite-size pieces for tender, juicy bites throughout the dish.
- Shrimp: Peel and devein, leaving tails on or off based on preference. Rinse under cold water and pat dry to avoid excess moisture.
Pro Tip: Keep the shrimp refrigerated until just before adding to preserve freshness and maintain the perfect bite.
Chopping Vegetables
The vegetable base builds layers of aroma and flavor. Here’s how to prep them for maximum impact:
- Onion: Finely dice to meld smoothly into the dish.
- Green Bell Pepper: Chop into small, uniform pieces for a subtle crunch and vibrant color.
- Celery: Slice thinly to add a mild, earthy note and texture contrast.
- Garlic: Mince finely to evenly distribute its pungent warmth.
Using a sharp chef’s knife and a sturdy cutting board here will speed up our prep and keep cuts consistent.
Measuring Spices and Liquids
Accurate measurement of spices and liquids balances the bold Cajun flavors uniquely in Paula Deen’s recipe. We prepare:
| Ingredient | Measurement | Notes |
|---|---|---|
| Smoked Paprika | 1 teaspoon | Adds smoky richness |
| Dried Oregano | 1 teaspoon | Provides herbal undertones |
| Dried Thyme | 1 teaspoon | Complements the overall seasoning |
| Cayenne Pepper | ½ teaspoon | Offers spicy heat without overpowering |
| Black Pepper | ½ teaspoon | Enhances depth of flavor |
| Crushed Red Pepper Flakes | ¼ teaspoon | Optional for extra kick |
| Chicken Broth | 4 cups | For cooking rice, adds moisture |
| Olive Oil | 2 tablespoons | For sautéing vegetables and meats |
Keep these spices within easy reach so we can layer them confidently as we cook without missing a beat. Having liquids pre-measured saves steps and maintains smooth workflow.
By organizing these components efficiently, we set ourselves up to create an authentic, flavorful Paula Deen Jambalaya that delivers every time.
Cooking Instructions
Follow these detailed steps to create Paula Deen’s Jambalaya bursting with authentic Cajun flavors. Each stage builds depth and richness for a perfectly balanced dish.
Browning the Meat
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Add 1 pound sliced Andouille sausage and cook for 5-7 minutes until browned. Stir occasionally for even searing.
- Remove sausage with a slotted spoon and set aside.
- In the same pot, add 1.5 pounds boneless chicken thighs cut into bite-sized pieces.
- Season chicken lightly with salt and black pepper, then brown for 6-8 minutes until golden on all sides.
- Remove chicken and combine with sausage. Leave drippings in the pot—they carry essential flavor.
Sautéing the Vegetables
- Reduce heat to medium.
- Add 1 cup chopped onion, 1 cup diced green bell pepper, and 1 cup chopped celery to the pot.
- Sauté vegetables with 3 minced garlic cloves for 5-6 minutes until softened and fragrant.
- Stir frequently to avoid burning and ensure even cooking.
- Sprinkle in the seasoning blend:
| Spice | Amount |
|———————-|——————|
| Smoked paprika | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Dried thyme | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon |
| Crushed red pepper | ½ teaspoon |
| Freshly ground black pepper | ½ teaspoon |
Mix thoroughly to coat vegetables and unlock spice aromas.
Combining Ingredients
- Return the browned sausage and chicken to the pot with vegetables.
- Stir in 2 tablespoons tomato paste until fully blended.
- Pour in 1 ½ cups chicken broth and bring to a simmer.
- Add 1 ½ cups long grain white rice. Stir well to combine.
- Taste and adjust seasoning if needed to maintain the perfect Cajun balance.
- Cover the pot with a tight-fitting lid.
Simmering the Jambalaya
- Reduce heat to low.
- Let the jambalaya simmer gently for 25 minutes or until the rice is tender and has absorbed most of the broth.
- During the last 5 minutes, add 1 pound peeled and deveined shrimp on top. Cover again and cook until shrimp turn pink and opaque.
- Remove from heat and let rest covered for 5 minutes.
- Fluff with a fork before serving to separate the grains and mix ingredients evenly.
Serving Suggestions
To fully enjoy Paula Deen’s Jambalaya, consider these tried and true serving ideas that perfectly complement the dish’s rich and bold Cajun flavors. We recommend plating the jambalaya alongside sides and garnishes that enhance its smoky and spicy profile.
Classic Accompaniments
- Cornbread: Its slightly sweet crumb balances the heat and spices. Serve warm with butter for a comforting texture contrast.
- Coleslaw: A crisp, tangy coleslaw cuts through the richness of the jambalaya, offering refreshing acidity and crunch.
- Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a fresh, bright note.
Garnishes to Elevate Flavor
- Fresh Parsley or Green Onions: Sprinkle finely chopped for a pop of color and herbal freshness.
- Lemon Wedges: A squeeze of fresh lemon juice brightens each bite and enhances the seafood elements.
- Hot Sauce: Offer Cajun-style hot sauce or Louisiana-style Tabasco for guests to customize their spice level.
Beverage Pairings
| Beverage Type | Suggested Options | Why It Works |
|---|---|---|
| Beer | Light lagers or wheat beers | Refreshing and balances the spices |
| White Wine | Sauvignon Blanc or Chardonnay | Crisp acidity highlights seafood flavors |
| Non-Alcoholic | Sweet iced tea or sparkling water | Cooler palate cleanser for the bold taste |
Serving Portions and Presentation Tips
- Serve Paula Deen’s Jambalaya in shallow bowls or deep plates to showcase the vibrant colors and textures.
- Fluff the rice gently before serving to separate grains and prevent clumping.
- Portion about 1 to 1½ cups per person as a main course, paired with sides for a complete meal experience.
“The key to a memorable jambalaya meal is balancing the spicy, smoky main dish with cool, crisp sides and beverages that reset the palate.”
Following these suggestions helps us create a satisfying and authentic Cajun dining experience around this iconic dish.
Make-Ahead Tips
To enjoy Paula Deen’s Jambalaya with minimal effort on a busy day, we can prepare key elements ahead of time. Here are our best Make-Ahead Tips for preserving the dish’s bold flavors and ensuring quick assembly:
1. Prep Ingredients in Advance
- Slice the Andouille sausage and store it in an airtight container.
- Trim and cut chicken thighs into bite-sized pieces. Keep refrigerated.
- Peel and devein shrimp, then refrigerate separately.
- Chop vegetables: onions, green bell peppers, celery, and garlic. Place in a sealed container in the fridge.
- Measure and combine all the spices in a small bowl or jar for convenience.
2. Cook Proteins and Veggies Early
We recommend browning the sausage and chicken and lightly sautéing the vegetables a day before cooking. This step builds a richer flavor base and cuts down on actual cooking time later. After cooling, keep them refrigerated.
3. Make the Jambalaya Base
You can prepare the jambalaya up to the point of adding shrimp and cooking the rice. Store it in a covered pot or airtight container in the refrigerator for up to 24 hours.
| Make-Ahead Step | Storage Method | Max Time | Notes |
|---|---|---|---|
| Sliced sausage | Airtight container | 2 days | Keeps smoky flavor intact |
| Cut chicken thighs | Airtight container | 2 days | Refrigerate promptly |
| Peeled and deveined shrimp | Airtight container | 1 day | Use fresh for best texture |
| Chopped vegetables | Sealed container | 2 days | Prevents wilting or odor absorption |
| Browning proteins and sautéing vegetables | Covered container | 1 day | Retain moisture when reheating |
| Partially cooked jambalaya base | Covered pot/container | 1 day | Add shrimp and rice fresh |
4. Reheating and Final Cooking
When ready to serve:
- Reheat the jambalaya base gently over medium heat, stirring occasionally.
- Add shrimp and raw rice, increasing the broth slightly if necessary.
- Simmer until rice is tender and shrimp is cooked through (approximately 5 to 7 minutes).
“Paula Deen’s Jambalaya is best enjoyed fresh, but these make-ahead tips allow us to savor authentic Cajun flavors even on our busiest, most hectic days.”
5. Freezing Tips
For longer storage:
- Freeze the jambalaya base (without shrimp and rice) in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator; add seafood and fresh rice when reheating.
By following these Make-Ahead Tips, we ensure our Paula Deen Jambalaya retains that signature, smoky-spicy flavor profile while saving precious time in the kitchen.
Conclusion
Paula Deen’s jambalaya brings the heart of Cajun cooking right to our table with its rich layers of flavor and satisfying textures. It’s a dish that invites us to gather, share, and savor every bite, whether it’s a casual family dinner or a festive occasion. With the right ingredients, tools, and a bit of patience, we can recreate this Southern classic and enjoy its comforting warmth anytime. Let’s embrace the bold spices and hearty proteins that make this jambalaya truly unforgettable.
Frequently Asked Questions
What makes Paula Deen’s jambalaya recipe authentic and flavorful?
Paula Deen’s jambalaya combines Andouille sausage, chicken, shrimp, fresh vegetables, and a blend of Cajun spices like smoked paprika, thyme, and cayenne pepper. This mix creates a perfect balance of smoky, spicy, and savory flavors typical of authentic Cajun cuisine.
Can I prepare jambalaya ahead of time?
Yes, you can prep ingredients, cook proteins, and even make the jambalaya base ahead. Store components properly in airtight containers, refrigerate for up to 3 days, or freeze for longer. Reheat gently to preserve flavors.
What equipment do I need to cook this jambalaya?
A large Dutch oven, sharp chef’s knife, sturdy cutting board, measuring spoons/cups, wooden spoon or heat-resistant spatula, colander, and ladle are recommended for best results.
How long does it take to cook Paula Deen’s jambalaya?
The active cooking time is around 45 minutes, including browning meats, sautéing vegetables, simmering rice, and adding shrimp towards the end.
What sides pair well with jambalaya?
Classic sides like cornbread, coleslaw, and green salad complement jambalaya’s rich, spicy flavors. Garnishes like fresh parsley, lemon wedges, and hot sauce add extra zest.
Is Paula Deen’s jambalaya spicy?
Yes, it features a bold Cajun spice blend including cayenne pepper and crushed red pepper flakes, making it moderately spicy but adjustable to taste.
Can I use other proteins in this recipe?
While Andouille sausage, chicken thighs, and shrimp are traditional, you can substitute or add other seafood or meats to suit your preference.
How do I storage and reheat leftover jambalaya?
Store leftovers in airtight containers in the fridge for up to 3 days or freeze up to 3 months. Reheat gently on the stove or microwave, adding a splash of broth to retain moisture.