Jambalaya should never be bland, and Emeril’s recipe delivers deep, well-balanced seasoning in every mouthful!
The key to getting it right starts with layering flavors. You’ll build the base with browned sausage and softened vegetables.
Cooking the rice directly in the broth allows it to soak up every bit of spice, turning it into more than just a filler.
I make sure to add the shrimp toward the end since overcooked shrimp turn tough fast. A few minutes is all they need.
This is one of those dishes that brings the kitchen to life—the smells alone are enough to make anyone hungry!
How to Make Emeril Lagasse Jambalaya
Ingredients
- 1 lb Chicken breast (cut into pieces)
- 1 lb Andouille sausage (sliced)
- 2 tbsp Vegetable oil
- 1 cup Onion (chopped)
- 1/2 cup Celery (chopped)
- 1/2 cup Green bell pepper (chopped)
- 2 cloves Garlic (minced)
- 1 can Tomatoes (32 oz.)
- 2 cups Chicken broth
- 1 cup Long-grain rice
- 1 tsp Salt
- 1/2 tsp Cayenne pepper
- 2 tsp Creole seasoning
Step-by-Step Instructions
Step 1:
Begin by heating the oil in a large pot over medium heat.
Add the sliced andouille sausage and cook until nicely browned.
Remove the sausage with a slotted spoon and set aside.
Step 2:
In the same pot, add chicken pieces and cook until browned on all sides.
Remove the chicken and keep it with the sausage.
Step 3:
Add onions, celery, bell peppers, and garlic to the pot.
Cook until the vegetables soften.
This should take about 5 minutes.
Step 4:
Stir in the tomatoes, chicken broth, rice, salt, cayenne pepper, and creole seasoning.
Bring to a boil, then lower the heat.
Step 5:
Return the sausage and chicken to the pot.
Cover and simmer for about 30 minutes or until the rice is tender.
Serve immediately and enjoy!
Tips and Tricks for Making This Recipe
Adjusting Spice Levels
If you prefer a less spicy dish, you can reduce the cayenne pepper.
Remember to taste as you go; you can always add more later.
Swap for Variety
Consider swapping the chicken with shrimp for a slightly different flavor profile.
Add shrimp in the last 10 minutes to avoid overcooking.
Cooking Rice Perfectly
Make sure not to lift the lid while the rice is simmering to ensure it cooks evenly.
Keep the heat low to prevent burning at the bottom.
Keeping it Moist
If the stew becomes too dry, simply add a bit more chicken broth.
This will help keep your jambalaya moist and delicious.
Experiment with Creole Seasoning
Various brands have different flavor profiles.
Try a few to find the one you love.
Experiment with your homemade blend if you are adventurous!
What to Serve with Emeril Lagasse Jambalaya
Cornbread
Cornbread is a classic side that pairs perfectly with jambalaya, showcasing Southern cooking at its best.
The light sweetness and fluffy texture provide a contrast to the savory and spicy flavors of the dish.
You can enjoy it sliced and buttered on the side!
Collard Greens
If you’re looking to keep things authentic, serving collard greens with jambalaya is a great choice.
These greens are slow-cooked with spices, creating a rich flavor that complements the main dish wonderfully.
They add a nutritious element to your meal.
Roasted Brussels Sprouts
For something a bit different, consider roasting Brussels sprouts with a touch of olive oil and garlic.
Their crispy exterior and nutty flavor blend well with the spiciness of jambalaya.
It’s a healthy twist that your guests might not expect!
Cauliflower Rice Pilaf
Try cauliflower rice pilaf if you want to incorporate something a bit unconventional.
Light and fluffy, this dish is a low-carb alternative to traditional rice and provides a great flavor contrast to the bold, hearty jambalaya.
It also adds a subtle, nutty accent to your meal.
Avocado Salad
A refreshing avocado salad is one I’ve tried and really like.
The creaminess of the avocado balances out the heat from jambalaya, adding a fresh taste to the plate.
Plus, the vibrant colors make your meal look even more appetizing!
Variations and Substitutions
Meats and Proteins
You can swap the chicken thighs for chicken breast if you prefer a leaner option.
When it comes to sausage, try using smoked sausage like kielbasa or even chorizo for a different flavor.
Shrimp is a staple for seafood lovers, but you can experiment with other seafood like crawfish or crab.
Vegetables and Aromatics
The classic “holy trinity” of onion, bell pepper, and celery is essential. However, consider using green onions or leeks for a bit of variety.
Feel free to throw in other veggies like okra or zucchini to add a personal twist to the dish.
Spices and Seasonings
Emeril’s Original Essence is a popular choice, yet you can make your own spice blend with paprika, garlic powder, and cayenne pepper.
If you love it spicy, add some extra cayenne or hot sauce to fire things up a bit!
Grains
Traditional jambalaya uses rice, but quinoa or cauliflower rice can work well as a gluten-free or low-carb substitution.
Each has a unique taste and texture, offering a new dimension to the dish.
Cooking Tips
Sautéing the chicken and sausage first helps build a robust base. Don’t skip this step, as it brings out deep flavors.
If using seafood, add it towards the end of cooking to keep it tender and juicy.
How to Store Leftover Jambalaya
Cooling Down Properly
Before you think about storing your leftover jambalaya, make sure it cools down to room temperature.
This step is essential to maintain the quality and prevent bacteria growth.
I like to let it sit out for a bit or pop it in the fridge for quicker cooling.
Portioning and Packing
Once cooled, divide the jambalaya into smaller portions to make reheating easier later.
I recommend using airtight containers to keep the flavors fresh and prevent any spills.
Flat, freezer-friendly bags work wonders, especially if you’re tight on space!
Freezing Tips
You can absolutely freeze your jambalaya!
Arrange it flat in the bags or containers to save space and speed up thawing when you’re ready.
Label each package with the date, and try to use it within three months for the best taste.
Common Mistakes to Avoid
Too Much Water
One common mistake is using more water than necessary, as this can lead to mushy rice instead of it being fluffy.
Always add liquid gradually and test the texture to prevent any soggy outcomes.
Remember, simmer the mixture gently, allowing the grains to absorb the flavors and liquids evenly.
Overcooking the Sausage
Another potential pitfall is overcooking the sausage, which can result in a tough and dry texture.
You definitely want to brown the sausage for added flavor, but cooking it for too long can ruin the dish.
Keep an eye on it, ensuring it reaches that perfect golden-brown color.
Impatience with Spices
It’s tempting to add lots of spices quickly, but honesty, patience pays off by letting them simmer for the right amount of time.
Adding too many spices too quickly can overpower the dish, making it overwhelming rather than flavorful.
Start small and taste along the way to get the perfect balance for your jambalaya.

Emeril Lagasse Jambalaya Recipe
Ingredients
- 1 lb Chicken breast cut into pieces
- 1 lb Andouille sausage sliced
- 2 tbsp Vegetable oil
- 1 cup Onion chopped
- 1/2 cup Celery chopped
- 1/2 cup Green bell pepper chopped
- 2 cloves Garlic minced
- 1 can Tomatoes 32 oz.
- 2 cups Chicken broth
- 1 cup Long-grain rice
- 1 tsp Salt
- 1/2 tsp Cayenne pepper
- 2 tsp Creole seasoning
Instructions
- Add the sliced andouille sausage and cook until nicely browned.
- Remove the sausage with a slotted spoon and set aside.
- In the same pot, add chicken pieces and cook until browned on all sides.
- Remove the chicken and keep it with the sausage.
- Add onions, celery, bell peppers, and garlic to the pot.
- Cook until the vegetables soften.
- This should take about 5 minutes.
- Stir in the tomatoes, chicken broth, rice, salt, cayenne pepper, and creole seasoning.
- Bring to a boil, then lower the heat.
- Return the sausage and chicken to the pot.
- Cover and simmer for about 30 minutes or until the rice is tender.
- Serve immediately and enjoy!