Paul Prudhomme’s Jambalaya Recipe
Paul Prudhomme’s Jambalaya Recipe
This iconic Paul Prudhomme jambalaya has been a beloved staple in my family for 30+ years. It’s deeply seasoned, boldly flavored, and captures everything incredible about classic Louisiana cooking. The recipe comes from Chef Paul Prudhomme’s Louisiana Kitchen and delivers that signature Cajun spice with smoky andouille, tasso, tender vegetables, shrimp, and perfectly cooked rice. If you’re sensitive to heat, simply reduce the cayenne — the flavor will still be amazing.
Enjoy this legendary New Orleans dish!
Chef Paul Prudhomme’s Louisiana Kitchen (affiliate link).
ABOUT THIS JAMBALAYA
This classic Cajun jambalaya is smoky, spicy, rich, and deeply comforting. The combination of andouille, tasso, aromatic vegetables, Cajun spices, and seafood creates layers of flavor that develop as the rice absorbs everything.
WHY YOU’LL LOVE IT
A legendary Louisiana dish from Paul Prudhomme
Deep, bold, smoky Cajun flavor
One-pot oven finish for easy cooking
Customizable heat level
Great for feeding a crowd
Even better the next day
INGREDIENTS YOU’LL NEED
Aromatics (onion, celery, pepper)
Smoked sausage + tasso/ham
Cajun spices & herbs
Tomatoes + tomato sauce
Shrimp (and oysters if you choose)
Instant rice
Seafood stock
HOW TO MAKE IT
Crisp the sausage and tasso in fat, then sauté the vegetables. Add chicken (if using), garlic, and spices. Stir in tomatoes, tomato sauce, and seafood stock, then bring to a boil. Add green onions, instant rice, shrimp, and oysters. Cover tightly and bake until the rice absorbs all the liquid and the jambalaya is tender and fluffy.
TIPS FOR SUCCESS
Use instant rice — not long grain
Let the sausage brown properly for maximum flavor
Reduce cayenne if sensitive to spice
Duck fat adds richness and depth
Bake tightly covered so the rice steams perfectly
Even better on day two
FREQUENTLY ASKED QUESTIONS
Can I make it without seafood?
Yes — omit shrimp and oysters; it's delicious with just sausage and ham.
Is instant rice mandatory?
For this recipe, yes. Traditional rice will not cook properly in the oven with this method.
Can I add chicken back in?
Absolutely — use bite-size pieces and cook as instructed.
How spicy is it?
It’s moderately spicy. Reduce cayenne if you prefer mild.
Can I use store-bought Cajun seasoning?
You can, but the homemade blend is more authentic.
WHAT TO SERVE WITH JAMBALAYA
Cornbread
Coleslaw
Cajun potato salad
Sautéed greens
Fried okra
Garlic bread
MORE RECIPES YOU’LL LOVE
Paul Prudhomme’s Chicken & Seafood Jambalaya
Yield: 6–8
INGREDIENTS
Seasoning Mix
2 bay leaves
1 1/2 tsp salt
1 1/2 tsp ground red pepper (preferably cayenne)
1 1/2 tsp dried oregano
1 1/4 tsp white pepper
1 tsp black pepper
3/4 tsp dried thyme
Jambalaya
2 1/2 tbsp chicken fat, pork lard, beef fat, or duck fat
2/3 cup chopped tasso or smoked ham
1/2 cup chopped andouille sausage
1 1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
1/2 cup chicken pieces (bite-size)
1 1/2 tsp minced garlic
4 medium tomatoes, peeled and chopped
3/4 cup tomato sauce
2 cups seafood stock
1/2 cup chopped green onions
2 cups uncooked instant rice
1 1/2 dozen peeled medium shrimp
1 1/2 dozen oysters in liquor (optional — omitted in my version)
INSTRUCTIONS
Preheat oven to 350°F.
Combine the seasoning mix in a small bowl. In a large pot over medium heat, melt the fat, then add tasso and andouille and cook until crisp, about 5–8 minutes. Add the onions, celery, and bell peppers and cook for 5 minutes until softened. Add the chicken and cook for 1 minute on high heat, stirring constantly. Reduce heat, add seasoning mix and garlic, and cook for 3 minutes. Add tomatoes and simmer 5–8 minutes until the chicken is tender. Stir in the tomato sauce and cook for another 7 minutes. Add the seafood stock and bring to a boil.
Stir in the green onions and cook 2 minutes. Add instant rice, shrimp, and oysters (if using). Mix well, remove from heat, and transfer to an 8x8-inch baking pan or leave in your Dutch oven. Cover tightly with foil and bake 20–30 minutes, or until rice is tender. Remove bay leaves and serve hot.
