Best Jambalaya with Okra

I never tried okra until I moved away from home after college. Growing up in the Pacific Northwest, it just wasn’t something we ate. The first time I had it was in a bowl of jambalaya at my neighbor’s house, and I couldn’t believe what I’d been missing all those years.

Now, I know some folks get worried about okra being slimy – and yes, that can happen if you’re not careful. But when you cook it right in a pot of jambalaya, it adds such a nice texture and helps thicken up the dish. Plus, it just feels right, like it was meant to be there all along with the rice, sausage, and shrimp.

What Kind of Rice Should I Use?

Long-grain white rice is the traditional choice for jambalaya, and for good reason. Regular long-grain rice holds its shape well during cooking and won’t become mushy, which is exactly what you want in a good jambalaya. While you might be tempted to swap in brown rice or other varieties, stick with white rice for the most authentic results – jasmine or basmati can work in a pinch, but they’ll give your dish a slightly different flavor profile. Just make sure to rinse your rice before adding it to the pot to remove excess starch and help keep the grains separate as they cook. If you’re having trouble finding regular long-grain rice, parboiled (converted) rice is a good backup option since it also holds its shape nicely.

Options for Substitutions

While jambalaya is a traditional dish with some key ingredients, you’ve got room to play with substitutions:

• Andouille sausage: Can’t find andouille? Try using smoked kielbasa, chorizo, or any smoked sausage. Each will bring its own flavor profile, but they’ll all work well in this dish.
• Long-grain white rice: This is pretty important for authentic jambalaya, but if needed, you can use jasmine rice. Brown rice isn’t recommended as it needs different cooking times and liquid ratios.
• Okra: If okra isn’t your thing or you can’t find it, you can leave it out or swap it with cut green beans. The texture will be different, but your jambalaya will still taste great.
• Shrimp: You can skip the shrimp and add more chicken or sausage instead. Or try crawfish tails when in season for a true Louisiana touch.
• Bell peppers: Any color bell pepper works fine here – use what you have! The traditional ‘holy trinity’ uses green, but the recipe won’t suffer if you use all red or orange peppers.
• Cajun/Creole seasoning: If you don’t have this blend, mix paprika, garlic powder, onion powder, oregano, and cayenne. Start with 1/2 teaspoon each and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making jambalaya is getting the rice texture just right – adding too much liquid can leave you with mushy rice, while too little will result in undercooked, crunchy grains. A good rule of thumb is to start with 3 cups of broth and add more only if needed during cooking. Another common mistake is stirring the rice too frequently once it’s added to the pot – this releases excess starch and can make your jambalaya gummy, so resist the urge to stir more than once or twice during cooking. To avoid rubbery shrimp and tough chicken, add the shrimp during the last 5 minutes of cooking, and make sure to brown the chicken properly at the beginning – don’t overcrowd the pan, or it will steam instead of developing that flavorful crust. For the best texture with okra, add it about 10 minutes before the dish is done to prevent it from becoming too soft while still allowing enough time to cook through.

What to Serve With Jambalaya?

Since jambalaya is already packed with meat, rice, and vegetables, you’ll want to keep the sides simple and complementary. A piece of warm, crusty French bread is perfect for soaking up the flavorful sauce – bonus points if it’s buttered and lightly toasted! For something green, try a simple side salad with crisp iceberg lettuce and a light vinaigrette, or some steamed green beans seasoned with just a touch of garlic and lemon. If you’re feeding a crowd, you might want to put out some corn bread or a bowl of coleslaw, which adds a nice cooling crunch to balance the spicy kick of the jambalaya.

Storage Instructions

Keep Fresh: This jambalaya tastes even better the next day! Place it in an airtight container and pop it in the fridge for up to 3 days. The flavors will continue to mingle and develop, making each serving more flavorful than the last.

Freeze: If you want to save some for later, let the jambalaya cool completely, then pack it in freezer-safe containers. It’ll keep nicely for up to 3 months in the freezer. Just keep in mind that the shrimp might become a bit firmer after freezing and thawing.

Warm Up: To enjoy your leftover jambalaya, heat it gently on the stovetop with a splash of chicken broth to keep it from drying out. Stir occasionally while warming to make sure everything heats evenly. If it’s frozen, thaw overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 120-140 g
• Fat: 100-120 g
• Carbohydrates: 150-180 g

Ingredients

• 1 pound chicken breast or thighs, diced into small pieces
• 1 tablespoon cajun or creole spice mix
• 2 ½ tablespoons vegetable oil
• 12 ounces andouille sausage, cut into slices
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 red or orange bell pepper, seeded and chopped
• 3 cloves of garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 3 to 4 cups reduced-sodium chicken stock or broth
• 1 1/4 cups long-grain white rice
• 1 can (14 ounces) crushed tomatoes
• 2 teaspoons hot sauce or louisiana pepper sauce
• 1/2 pound shrimp, peeled and deveined
• 1 cup chopped okra, fresh or frozen
• Kosher salt and freshly ground black pepper as needed
• Chopped green onion (optional for garnish)
• Chopped fresh parsley (optional for garnish)

Step 1: Season the Chicken

Place the chicken in a large bag, add the Creole seasoning, and shake until all the pieces are thoroughly coated.

Allow the chicken to sit and marinate for 20-25 minutes to enhance the flavors.

Step 2: Cook the Sausage and Chicken

Heat 1 1/2 tablespoons of vegetable oil in a large Dutch oven or heavy stockpot over medium-high heat.

Add the sausage and cook until it is lightly browned.

Remove the sausage to a plate.

Next, add the chicken to the same pot and cook until it is browned.

Once done, remove the chicken to the same plate as the sausage and set aside.

Step 3: Sauté the Vegetables

In the same pot, heat 1 tablespoon of vegetable oil over medium heat.

Add the onion and celery, cooking for 2-3 minutes while stirring occasionally.

Add the peppers and continue cooking until the onions and celery are soft and fragrant.

Reduce the heat to low and stir in the garlic, thyme, oregano, paprika, cayenne pepper, crushed red pepper, and black pepper.

Cook for about 1 minute, stirring constantly to release the spices’ aromas.

Step 4: Simmer with Rice and Tomatoes

Add the chicken broth, white rice, crushed tomatoes, and hot sauce to the pot.

Cover the pot and let it simmer until the rice is almost fully tender, which should take around 20-25 minutes.

This will allow the flavors to meld together and the rice to absorb the broth.

Step 5: Finish with Shrimp and Okra

Once the rice is nearly done, add the shrimp, okra, sausage, and chicken back into the pot.

Cover and continue simmering until the shrimp are pink and cooked through and the okra is tender.

Taste and season with kosher salt, fresh ground black pepper, and additional hot sauce if desired.

Step 6: Serve and Garnish

Once everything is cooked through, remove the dish from heat.

If desired, garnish with fresh green onions or chopped parsley before serving.

Enjoy your hearty and flavorful dish!