Jambalaya is already a flavor-packed dish, but if you’re looking to round it out with some sides, here are some solid options that complement it without competing with all that bold Cajun seasoning:
1. Cornbread
Slightly sweet or savory, cornbread is perfect for soaking up those spicy juices. Bonus points for jalapeño cheddar cornbread.
2. Collard Greens or Mustard Greens
Slow-cooked with a bit of smoked meat—these greens bring that Southern soul to the table and help balance the spice.
3. Fried Okra
Crispy, salty, and snackable. It adds texture and Southern flair to the meal.
4. Cajun Maque Choux
A creamy corn-based dish with bell peppers, onions, and a touch of heat—super traditional and goes great with jambalaya.
5. Cucumber & Tomato Salad
Something light and fresh to cool things down a bit. Add a vinegar-based dressing for a little bite.
6. Garlic Bread or French Bread
If your jambalaya is a little saucy, you’ll want something to scoop or dip with—bread is always a good move.
7. Black-Eyed Peas
Seasoned with onion, garlic, and a little bacon, they make a hearty side that still feels right at home.
8. Coleslaw
The cool crunch of slaw is a nice contrast to warm jambalaya. Go classic mayo-based or light and tangy with vinegar.
9. Baked Mac and Cheese
Because why not? Creamy, cheesy mac pairs surprisingly well with the heat and heartiness of jambalaya.
10. Grilled or Roasted Veggies
Something simple like asparagus, zucchini, or bell peppers adds color and freshness to your plate.
Jamabalaya Recipe w/ Jambalaya Sides
Ingredients
- 1 tablespoon olive oil
- 12 oz smoked sausage like Andouille, sliced
- 1/2 lb boneless chicken breast or thighs, chopped
- 1 onion diced
- 1 bell pepper diced (any color)
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 cup brown rice uncooked
- 1 can 14.5 oz diced tomatoes (with juice)
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- Salt & pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add sausage and cook for 3–4 minutes until browned. Remove and set aside.
- Add chicken to the pot, season lightly with salt and pepper, and cook until browned (doesn’t have to be fully cooked through).
- Add onion, bell pepper, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add rice, tomatoes (with juice), broth, paprika, thyme, oregano, cayenne, and a pinch more salt and pepper. Stir well.
- Return sausage to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is mostly absorbed.
- Fluff with a fork, taste, and adjust seasoning if needed.
- Garnish with green onions or parsley if you’ve got it.
- Optional Add-In: Want shrimp? Stir in 1/2 lb peeled raw shrimp during the last 5 minutes of cooking (they cook fast!).
