Jambalaya Recipe with Okra
A rich and hearty one-pot Southern classic, this jambalaya recipe with okra combines bold Cajun spices, tender shrimp, smoky sausage, and earthy okra for a deeply satisfying meal rooted in Creole tradition. Perfect for family dinners or festive gatherings, this dish offers robust flavor, vibrant color, and comforting texture in every bite.
Ingredients
- 3 tbsp avocado oil divided; or use vegetable oil
- 1 large onion diced
- 2 ribs celery diced
- 2 medium bell peppers diced any color
- 4 cloves garlic minced
- 1 lb andouille chicken sausage sliced into rounds
- 1 lb shrimp peeled and deveined
- 1 cup okra sliced fresh or thawed frozen
- 1 ½ cups long-grain rice white or brown
- 1 14 oz can crushed tomatoes undrained
- 4 cups chicken stock or vegetable stock
- 2 tbsp Cajun seasoning adjust to taste
- 1 tsp dried thyme
- 1 bay leaf whole
- to taste salt and pepper for seasoning
Instructions
Sauté Vegetables
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, bell peppers, celery, and garlic. Cook for 5–7 minutes, stirring occasionally, until soft.
Brown the Sausage
- In a separate pan, heat 1 tablespoon oil and brown the sausage slices for about 5 minutes. Transfer them to the pot with the vegetables.
Build the Base
- Stir in Cajun seasoning, thyme, and bay leaf. Mix well to coat the vegetables and sausage evenly.
Add Rice and Liquids
- Pour in crushed tomatoes and chicken stock. Stir in the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally.
Add Okra and Shrimp
- Once the rice is nearly done, stir in the okra and shrimp. Simmer uncovered for 10–15 minutes, or until the shrimp is pink and the okra is tender.
Finish and Serve
- Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or green onions if desired.
Notes
- For a smokier taste, use smoked paprika in your Cajun seasoning.
- Frozen okra works well but should be thawed and patted dry.
- Brown rice can be used but may require a longer simmering time and extra liquid.
- This dish reheats beautifully and can be stored in the fridge for up to 3 days.