James Martin Jambalaya Recipe

I’ll be honest — the first time I made jambalaya, I tried to wing it with leftover rice and a dodgy old chorizo. Spoiler: it tasted like spicy regret. But James Martin’s version? Oh, this one gets it right. It’s one of those bold, comforting dishes that makes your kitchen smell like a holiday in New Orleans — smoky, warm, with that lazy simmering magic you only get from a one-pot wonder.

The beauty here is in the rhythm. You start strong with sausage and chicken, layer in those holy trinity veg — onion, celery, bell pepper — then build heat and flavour as it bubbles away. Toss in the shrimp right at the end so they don’t turn rubbery, stir through the okra (trust me), and what you’ve got is a pot of pure joy. Spicy, messy, generous — the kind of food you eat standing up with a spoon, picking bits straight out of the pan.

And yes, it’s one of those dishes where leftovers might actually taste better. You’ll see.

Why You’ll Love It

• Proper one-pot dinner — less washing up, more relaxing
• Big Cajun energy — smoky sausage, spicy kick, juicy shrimp
• Make-ahead friendly — tastes even better the next day
• Feeds a crowd — or just makes you smug about your lunch for the week
• Flexible heat level — go wild with cayenne or keep it mellow
• Comfort food with bite — rice, sausage, okra, all hugging each other in that saucy goodness

Ingredients

• 3 tbsp olive oil (divided)
• 2 boneless skinless chicken breasts, chopped into bite-sized pieces
• 1 lb andouille sausage, sliced into thin rounds
• 1 white onion, diced
• 3 bell peppers (red, yellow, green), diced
• 2 ribs celery, diced
• 1 jalapeño, deseeded and finely chopped
• 4 garlic cloves, minced
• 1 (14oz) can crushed tomatoes
• 3 to 4 cups chicken stock (start with 3, add more if needed)
• 1½ cups uncooked long-grain white rice
• 2 tbsp Cajun or Creole seasoning
• 1 tsp dried thyme
• ¼ tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• 1 lb raw large shrimp, peeled and deveined
• 1 cup sliced okra (fresh or frozen)
• Kosher salt & cracked black pepper
• Optional toppings: chopped parsley, sliced spring onions, hot sauce

How to Make It

Start with the sizzle:

Heat 1 tbsp of oil in a big ol’ pot over medium-high heat. Toss in your chicken and sausage. Let them get a bit of colour — about 5–7 minutes. You want some golden edges. Then scoop them out and set aside.

Soften the veg:

Add the rest of the oil, then chuck in the onion, celery, jalapeño, bell peppers, and garlic. Stir it about for 6 minutes or so, until everything’s softened and glossy. If your pan’s getting dry, a splash more oil won’t hurt.

Layer the base:

In goes the rice, crushed tomatoes, thyme, Cajun seasoning, cayenne, bay leaf, and 3 cups of stock. Give it all a good mix. You’re building the real body of flavour now.

Let it simmer — slowly:

Bring the pot to a gentle simmer. Cover with a lid, drop the heat to low, and cook for about 25–30 minutes. Stir every 5 minutes (seriously — don’t skip this or the rice sticks and burns). Add more stock if it’s looking dry.

Shrimp and okra time:

When the rice is mostly cooked and the liquid’s mostly absorbed, toss in your shrimp and okra. Stir gently. Let it simmer uncovered for 5–7 minutes, until the shrimp are pink and cooked through.

Final toss and taste:

Pop the cooked sausage and chicken back in. Ditch the bay leaf. Season with salt and pepper to taste. Want more heat? Go on, add a dash more Cajun.

Serve it hot and hearty:

Ladle into bowls, top with parsley, spring onions, maybe a bit of hot sauce. Feet up. Spoon in hand. Bliss.

Common Mistakes and How to Dodge Them

Why’s my rice mushy?
You probably over-stirred or overcooked it. Stir every 5 mins max, and keep the lid snug.

Shrimp came out chewy. What gives?
You added them too early. They only need a few minutes at the end. Wait till the rice is nearly done.

It’s too spicy!
Next time, ease up on the cayenne or use a mild Cajun blend. A dollop of sour cream helps balance it, too.

Where’s the flavour?
Don’t skip browning the sausage — it’s where the smoky richness begins. Oh, and salt. Don’t be shy.

Storage and Reheating

Fridge: Cool it down and pop it in an airtight tub — lasts up to 4 days
Freezer: Yes, you can freeze it! Best within 3 months. Defrost in the fridge overnight
Microwave: Heat in short bursts, stirring between. Add a splash of water to loosen it up
Stovetop: Low heat, gentle stir, maybe a dash of stock to wake it back up

Frequently Asked Questions

Can I skip the okra?
You can, but it adds a little magic — thickens the mix and gives it that signature Southern edge.

What if I don’t have andouille sausage?
Smoked chorizo or kielbasa works. Just aim for something bold and garlicky.

Is it gluten-free?
Yep — just double-check your sausage and Cajun spice mix for any hidden wheat.

Can I use brown rice?
Sure, but you’ll need to cook it longer and add more liquid. Or precook it slightly before it joins the party.

Nutrition Facts (Per Serving)

• Calories: 395
• Fat: 19g
• Carbs: 21g
• Protein: 34g
• Sodium: 925mg
• Sugar: 2.3g

Try More James Martin Recipes:

• James Martin Scampi Recipe
• James Martin Steak And Mushroom Pie
• James Martin Seafood Lasagne