Jambalaya Recipes: 12 Big Pots for Game Day and Leftover Turkey, Inspired by Hank Williams

Jambalaya recipes have been feeding Louisiana crowds for generations, but one country song made the dish famous all over America. Hank Williams released Jambalaya (On the Bayou) in July 1952. It became his most recorded song, and the original recording was inducted into the Grammy Hall of Fame in 2002. Today jambalaya is still one of the easiest ways to feed a crowd on game day, at a potluck or with leftover Thanksgiving turkey. Here are the big pots worth making this season..

Jambalaya Recipes Start With Classic Creole

In 1952 Hank Williams sang about a Louisiana party pot, and America has been cooking jambalaya ever since. It is still one of the easiest ways to feed a crowd, and it is perfect for leftover turkey. Start with the classic red Creole version from New Orleans, made with tomatoes, chicken, andouille sausage and shrimp..

You will need: 1 lb andouille sausage (sliced), 1 lb boneless chicken thighs (cubed), 1 lb shrimp (peeled), 1 tbsp oil, 1 onion, 1 green bell pepper, 2 celery stalks (all diced), 4 cloves garlic, 1 can (14 oz) diced tomatoes, 2 tsp Creole seasoning, 1 tsp thyme, 2 bay leaves, 2 cups long-grain rice, 4 cups chicken broth, green onions.

How to make it: 1. Brown the sausage in the oil in a Dutch oven and remove. 2. Brown the chicken and remove. 3. Cook the onion, pepper and celery 6 minutes, then add the garlic. 4. Stir in the tomatoes, seasoning, thyme, bay leaves, rice, broth, sausage and chicken and bring to a boil. 5. Cover and simmer on low 20 minutes. 6. Lay the shrimp on top, cover 6 to 8 minutes until pink, stir gently and top with green onions.

Jambalaya Recipes: Cajun Brown Jambalaya, No Tomatoes

Cajun country jambalaya skips the tomatoes. Instead, the meat is browned hard in the pot, and that brown crust gives the rice its deep color and smoky flavor. It is the style many families in rural Louisiana grew up with. Among jambalaya recipes, this one tastes the most rustic and homemade. Red or brown jambalaya?

You will need: 1 lb andouille or smoked sausage (sliced), 1 1/2 lb boneless chicken thighs (cubed), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (all diced), 3 cloves garlic, 2 tsp Cajun seasoning, 1/2 tsp thyme, 2 bay leaves, 2 cups long-grain rice, 4 cups chicken broth, green onions.

How to make it: 1. Brown the sausage in the oil in a heavy pot and remove. 2. Brown the chicken well, letting a dark crust form on the bottom. 3. Add the onion, pepper and celery and scrape up the brown bits. 4. Add the garlic, seasoning, thyme and bay leaves. 5. Stir in the rice, broth and sausage and bring to a boil. 6. Cover and simmer on low 25 minutes without stirring, then rest 10 minutes and top with green onions.

Quick Shrimp Jambalaya

Shrimp jambalaya is the fast weeknight version: the rice cooks with sausage and spices, and the shrimp go in at the end so they stay tender and juicy. It is ready in about 40 minutes, and it is light enough for a family dinner but special enough for guests. It is one of the most popular jambalaya recipes on the Gulf Coast. Do you like it spicy?

You will need: 1 lb large shrimp (peeled), 8 oz smoked sausage (sliced), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (14 oz) diced tomatoes, 2 tsp Creole seasoning, 1 1/2 cups long-grain rice, 3 cups chicken broth, hot sauce, parsley.

How to make it: 1. Brown the sausage in the oil. 2. Add the onion, pepper and celery and cook 6 minutes. 3. Stir in the garlic, tomatoes and seasoning. 4. Add the rice and broth, bring to a boil, cover and simmer 20 minutes. 5. Lay the shrimp on top, cover and cook 5 to 7 minutes until pink. 6. Stir gently, add hot sauce to taste and sprinkle with parsley.

Leftover Turkey and Sausage Jambalaya

After Thanksgiving, jambalaya is one of the smartest ways to use leftover turkey. Shredded turkey goes into a spicy pot of rice with smoked sausage and the holy trinity of onion, bell pepper and celery. Use turkey broth if you made it from the carcass. It turns tired leftovers into one of the most exciting jambalaya recipes of the year. What do you do with leftover turkey?

You will need: 3 cups shredded leftover turkey, 12 oz smoked sausage (sliced), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (14 oz) diced tomatoes, 2 tsp Cajun seasoning, 2 cups long-grain rice, 4 cups turkey or chicken broth, green onions.

How to make it: 1. Brown the sausage in the oil. 2. Add the vegetables and cook until soft, then the garlic. 3. Stir in the tomatoes, seasoning and rice. 4. Add the broth and bring to a boil. 5. Cover and simmer on low 20 minutes. 6. Fold in the turkey, cover 5 minutes to heat through and top with green onions.

Slow Cooker Jambalaya

Let the slow cooker do the work on a busy day. Chicken, sausage, vegetables, tomatoes and spices cook low for hours, then you stir in the rice and shrimp near the end so nothing gets mushy. Come home to a house that smells like New Orleans. It is one of the easiest jambalaya recipes for a weeknight. Would you try it in the crockpot?

You will need: 1 lb boneless chicken thighs (cubed), 12 oz andouille (sliced), 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (28 oz) diced tomatoes, 1 cup chicken broth, 2 tsp Creole seasoning, 1 tsp thyme, 1 lb shrimp (peeled), 3 cups cooked rice.

How to make it: 1. Put the chicken, sausage, vegetables, garlic, tomatoes, broth and seasonings in the slow cooker. 2. Cover and cook on low 6 hours or high 3 hours. 3. Stir in the shrimp. 4. Cover and cook 15 to 20 minutes until pink. 5. Stir in the cooked rice. 6. Heat through 10 minutes and serve.

Oven-Baked Jambalaya

This hands-off version bakes in a covered dish, so there is no stirring and no scorched bottom. Brown the meat and vegetables on the stove, add rice and broth, then let the oven finish it evenly. It is great when you are busy with other dishes. You can even assemble it in the morning and bake it at dinner time. Stovetop or oven?

You will need: 1 lb smoked sausage (sliced), 1 lb boneless chicken (cubed), 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (14 oz) diced tomatoes, 2 tsp Cajun seasoning, 1 1/2 cups long-grain rice, 3 cups chicken broth, parsley.

How to make it: 1. Heat the oven to 375 F. 2. Brown the sausage and chicken in an oven-safe pot or skillet. 3. Add the vegetables and garlic and cook 5 minutes. 4. Stir in the tomatoes, seasoning, rice and broth and bring to a simmer. 5. Cover tightly and bake 35 to 40 minutes. 6. Fluff with a fork and sprinkle with parsley.

Jambalaya Recipes for a Crowd: The Party Pot

In Louisiana, jambalaya is party food, cooked in huge pots for festivals, church fundraisers and tailgates. This big-batch recipe feeds about 20 people and is perfect for game day, potlucks or a holiday open house. Use the biggest pot you own and keep the lid on while the rice cooks. Of all the jambalaya recipes, this one makes you the hero of the party. How many people would you feed?

You will need: 3 lb smoked sausage (sliced), 4 lb boneless chicken thighs (cubed), 2 tbsp oil, 3 onions, 3 bell peppers, 6 celery stalks (diced), 8 cloves garlic, 2 cans (28 oz) crushed tomatoes, 3 tbsp Cajun seasoning, 6 bay leaves, 6 cups long-grain rice, 12 cups chicken broth, 2 bunches green onions.

How to make it: 1. Brown the sausage and chicken in batches in a very large pot. 2. Cook the onions, peppers and celery in the drippings until soft. 3. Add the garlic, tomatoes, seasoning and bay leaves. 4. Return the meat, stir in the rice and broth and bring to a boil. 5. Cover and simmer on low 30 to 35 minutes without stirring. 6. Rest 10 minutes, fluff and top with green onions.

Pastalaya: Jambalaya With Pasta

Pastalaya is a Louisiana favorite that swaps the rice for pasta. All the same flavors are there: sausage, chicken, the holy trinity and Cajun spice, but the pasta makes it extra hearty and kid friendly. A splash of cream at the end is optional but delicious. It is one of the fun twists on jambalaya recipes. Rice or pasta?

You will need: 1 lb penne or fettuccine, 12 oz andouille (sliced), 1 lb chicken (cubed), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (14 oz) diced tomatoes, 2 cups chicken broth, 2 tsp Cajun seasoning, 1/2 cup heavy cream (optional), parsley.

How to make it: 1. Brown the sausage and chicken in the oil. 2. Add the vegetables and garlic and cook 5 minutes. 3. Stir in the tomatoes, broth and seasoning. 4. Add the uncooked pasta and bring to a boil. 5. Cover and simmer 12 to 15 minutes, stirring often, until the pasta is tender. 6. Stir in the cream and parsley.

Jambalaya-Stuffed Bell Peppers

Leftover jambalaya makes the best stuffing for bell peppers. Pack the rice mixture into halved peppers, top with cheese and bake until the peppers are tender. They look great on a plate and are easy to freeze for later. It is a clever way to stretch any of these jambalaya recipes into a second dinner. Green or red peppers?

You will need: 4 large bell peppers (halved and seeded), 4 cups leftover jambalaya, 1 can (8 oz) tomato sauce, 1 cup shredded pepper jack or cheddar, 1/2 cup water, chopped green onions.

How to make it: 1. Heat the oven to 375 F. 2. Set the pepper halves in a baking dish. 3. Fill each one with jambalaya, pressing it in. 4. Spoon tomato sauce over the top and pour the water into the dish. 5. Cover and bake 30 minutes. 6. Uncover, add the cheese and bake 10 minutes more, then top with green onions.

Jambalaya Soup

All the flavor of jambalaya in a spoonable bowl, perfect for cold November nights. Sausage, chicken and shrimp simmer in a spicy tomato broth with a little rice. Cook the rice separately if you plan to have leftovers, so it does not soak up all the broth. Serve with crusty bread or cornbread, like most jambalaya recipes. Would you rather have jambalaya or jambalaya soup?

You will need: 8 oz andouille (sliced), 1 lb chicken (cubed), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (diced), 3 cloves garlic, 1 can (28 oz) diced tomatoes, 6 cups chicken broth, 2 tsp Cajun seasoning, 1/2 cup long-grain rice, 8 oz shrimp (peeled), green onions.

How to make it: 1. Brown the sausage and chicken in a soup pot. 2. Add the vegetables and garlic and cook 6 minutes. 3. Stir in the tomatoes, broth and seasoning and bring to a boil. 4. Add the rice and simmer 18 minutes. 5. Add the shrimp and cook 4 minutes until pink. 6. Ladle into bowls and top with green onions.

Red Bean and Vegetable Jambalaya

A meatless jambalaya can be just as satisfying. Kidney beans add protein and creaminess, and a mix of okra, zucchini and peppers gives it plenty of texture. Smoked paprika brings a little of that sausage flavor without any meat. It is one of the most budget-friendly jambalaya recipes you can make. Have you tried a meatless version?

You will need: 1 can (15 oz) red kidney beans (drained), 1 tbsp oil, 1 onion, 1 bell pepper, 2 celery stalks (diced), 1 zucchini (diced), 1 cup sliced okra, 3 cloves garlic, 1 can (14 oz) diced tomatoes, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 1/2 cups long-grain rice, 3 cups vegetable broth.

How to make it: 1. Heat the oil and cook the onion, pepper and celery 6 minutes. 2. Add the zucchini, okra and garlic and cook 3 minutes. 3. Stir in the tomatoes, seasonings and rice. 4. Add the broth and beans and bring to a boil. 5. Cover and simmer on low 20 to 25 minutes. 6. Rest 5 minutes and fluff.

Jambalaya Recipes Need Cornbread on the Side

Every pot of jambalaya deserves a pan of cornbread and a crisp green salad. This cornbread is lightly sweet and tender with a golden crust, perfect for soaking up the spicy juices. The song Hank Williams made famous also names crawfish pie and filé gumbo, so Louisiana food has been a party ever since; read the history of the song. For more Southern comfort, try our Emeril Lagasse comfort classics. Sweet or savory cornbread?

You will need: 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 2 eggs, 1/3 cup melted butter, honey butter to serve.

How to make it: 1. Heat the oven to 400 F and grease a 9 inch pan or cast iron skillet. 2. Whisk the cornmeal, flour, sugar, baking powder and salt. 3. Whisk the buttermilk, eggs and butter. 4. Stir the wet into the dry until just combined. 5. Pour into the pan and bake 20 to 22 minutes until golden. 6. Cut into squares and serve warm with honey butter.