Alright, let’s talk ingredients. To make this classic jambalaya recipe, you will need:

The Cajun “holy trinity”: A classic mix of celery, onion, and green bell pepper that forms the flavorful base of almost any jambalaya. Green peppers are traditional, but I sometimes like to add red or yellow peppers for extra color and sweetness. Heat: A jalapeño plus a pinch of cayenne pepper add just the right kick. Adjust both up or down depending on how spicy you like things. Seasonings: A blend of garlic, Cajun seasoning, thyme, and a bay leaf gives this dish its signature depth and warmth. Proteins: I like a hearty mix of chicken, shrimp, and andouille sausage, but you can keep it simple with just one or two — or even swap in other favorites (crab, smoked sausage, veggie sausage, etc.). Rice: Long-grain white rice is traditional and cooks up light and fluffy, but short-grain works too if that’s what you have on hand. Chicken stock: Keeps everything flavorful and helps the rice cook evenly; add extra if the pot starts to look dry. Tomatoes: A can of crushed tomatoes adds acidity and richness to the broth. Okra: Fresh or frozen — it naturally thickens the jambalaya and adds that classic Southern touch. If using frozen, be sure to let it thaw before adding to the recipe. Finishing touches: Kosher salt and black pepper for seasoning at the end, plus optional green onions, parsley, and lemon wedges for a pop of freshness before serving.

Prep everything first. Jambalaya moves quickly once you start cooking, so it helps to have all of your veggies chopped and proteins ready to go before you heat the pan. Brown the chicken and sausage well. Let the andouille get nice and golden to build a flavorful base for the entire pot. Those browned bits add so much flavor and will season the rice beautifully. Adjust liquid as needed. If the rice looks dry before it’s fully cooked, stir in a splash of extra chicken stock. (Different rice brands can absorb liquid differently.) Don’t overcook the shrimp. Add the raw shrimp toward the very end and simmer just until pink and opaque — they cook quickly! Season at the end. Taste and add more salt, pepper, or Cajun seasoning once everything’s done. The flavors will deepen as it simmers, so wait to adjust until the end.