New Orleans Jambalaya Recipe -
New Orleans Jambalaya Recipe
  • READY IN 6+ hrs

New Orleans Jambalaya

Recipe by  

"For when you really have to feed an army!"

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Ingredients Edit and Save

Original recipe makes 50 servings Change Servings
  • PREP

    25 mins
  • COOK

    3 hrs 10 mins

    6 hrs 30 mins


  1. Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
  2. Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
  3. Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
  4. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
  5. Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2005

Excellent!!! I wanted to try this out for a weeknight dinner, so I made it in my slowcooker. I scaled the recipe down to 16 and it worked good in my 4Q cooker. I prepared the chicken to marinade over night. Then using precooked bacon and sausage, threw all the ingredients except the rice, chicken and shrimp in the slowcooker on low for about 10 hours. When I got home from work, I added the shrimp and turned the heat up to high for about 45 minutes. While that was finishing, I cooked the rice on the stovetop and added for the last half hour and baked the chicken in the oven and tossed with the finished product. My whole family loved it, even my picky 3 year old ate some.

Most Helpful Critical Review
Jun 11, 2007

I guess I'm in the minority on this one. I thought this was just ok, and for the amount of time it took, next time I want jambalaya, I'll order it when we go out. I would definitely make the rice separate and add it in later because mine was not completely done.

Feb 25, 2003

The staff has increased the number of servings on this recipe to a more realistic portion.

Feb 28, 2003

I modified this recipe a bit to make it easier to make. I skipped the marinade and just boiled two packs of boneless chicken breasts and then peeled them off the bone into chunks. I saved the liquid as my chicken stock. I then put the bacon in a pot and once it was cooked I dumped in the onions, greenpepper and garlic and cooked about 5 minutes. I skipped adding the flour and just added the seasonings, tomatoes, chicken stock, chicken chunks and kielbasa. I also added seasoning salt to taste. I let it cook for 1.5 hours then added 3 cups of rice(I like my jambalaya on the wet side. After 30 minutes I cut the heat and added a pound of shrimp. When they turned pink it was ready. I served this to a party of 15 and everyone loved it. Some even took some home.

Jun 29, 2003

This jambalaya is absolutely delicious. It's so good that I called my husband at work to get him excited for dinner. I can't wait to share this with a friend who is from N'Awlins! This recipe would be more kid-friendly if it weren't spicy.

Feb 18, 2007

This is very very very very good. I made this for Superbowl and it went so fast I had to "steal" some for myself for later. I made the recipe for 25 people, 20 people showed up and I realized I should have made the 50 people recipe. It was that good. I am still getting calls from guests raving about the jambalaya. This will be made at all my parties, get togethers, and just because.

Feb 28, 2003

I cooked this up for a super bowl party and it was the HIT of the buffet. We warned, you are going to have to end up cooking this dish is a very large pot! And not a steaming pot, but one with a thick bottom. It's worth the work and time.

Dec 28, 2006

I had never made this before and although the recipe takes time, it is worth every minute. I've since made it several times and it is always well received by guests.


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 202 mg
  • 67%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 1272 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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