In the mood for a little classic Creole cooking? How about a heaping pot of jambalaya?

Traditional jambalaya is a delicious mixture of meat, vegetables, stock and rice, and a staple in southern cooking. It perfectly combines onions, celery and green or red bell pepper into the rice dish. It’s full of rich, zesty, spicy flavors. It’s true stick to your ribs eating. 

Traditional, Cajun jambalaya normally doesn’t feature beans. But, their addition puts a unique spin on the dish. It’s like combining red beans and rice and jambalaya!

Jambalaya has roots in Louisiana. However, the taste and ingredients used to make it will change depending on where in the state you get it. Some feature sausage, others use chicken or turkey. Even and a few versions will use alligator meat if you are feeling super adventurous.

This recipe stays fairly basic, doubling down on veggies and using ham as the meat of choice. But, you don’t have to stick directly to this recipe to make the ideal dish. Give this jambalaya recipe as much heat as you like by keeping it true to its New Orleans roots with a heavy helping of hot pepper sauce. You can also swap out any meat you want. Try this recipe with some andouille sausage or a pound of medium, peeled and deveined shrimp.

Serve it up with a side of toasted bread for dipping.

Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya


  • 3 Tbsp. vegetable oil
  • 2 medium onions, thinly sliced
  • 2 large cloves garlic, minced
  • 2 cups sliced celery
  • 1 large green bell pepper, chopped
  • 1 28-oz. can plum tomatoes, chopped (reserve juice)
  • 2 cups lean cubed cooked ham
  • 1 48-oz. jar Randall Beans Kidney Beans, drained and rinsed
  • 1/2 tsp. salt
  • 1 tsp. hot pepper sauce
  • 1 tsp. thyme leaves
  • 1/2 cup long grain white rice
  • 2 cups
  • Tomato juice (include reserved juice from tomatoes)
  • 1 cup chicken broth
  • 1/4 cup chopped fresh parsley


  1. In a large, heavy pot heat the oil. Add the onions, garlic and celery. Cook for 5 minutes, stirring frequently. Stir in the green pepper and cook 3 minutes more.
  2. Add the chopped tomatoes, ham and beans. Stir just to mix well. Season with the salt, hot sauce and thyme.
  3. Stir in the rice. Add the tomato juice and chicken broth. Bring to a boil, stirring only a couple of times.
  4. Cover and allow to simmer, undisturbed, for 20 to 25 minutes or until the rice is tender and most of the liquid has been absorbed.
  5. Allow to rest, covered, for 10 minutes. Toss in the parsley and serve. Pass the hot sauce for a spicier dish.
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Jambalaya is a classic Creole dish that is sure to sure to warm you to the bone. Every country and every region has their own signature dish, and you’d be pleasantly surprised to learn how many predominately feature beans! See for yourself! Download a copy of our free cookbook, Beans Around the World, for a collection of fun and unique dishes inspired by the colorful cultures around the world. Why not take your taste buds on a trip around the globe?





Pin this recipe for a delicious treat all year long.