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Below you’ll find a curated list of 59 side dishes to serve with jambalaya. This collection was created as a companion to our post on Dutch Oven Jambalaya from Paul Prudhomme, shared by John and Rebekah Leekly on The Storied Recipe Episode 41: Time in the Kitchen: What We Will Remember Always.
Jambalaya is a hearty, one-pot rice dish from southern Louisiana, known for bold flavors and deep cultural roots. It commonly includes chicken, pork (often andouille), seafood, and a variety of vegetables, all seasoned in the Cajun or Creole tradition. The dish reflects French, Spanish, African, and Native American influences — some trace its evolution to a Spanish attempt to recreate paella using local ingredients; others point to similarities with West African jollof rice. Whether you serve jambalaya for Mardi Gras, a family dinner, or a casual gathering, these side dishes will help you build a memorable meal.
How to use this list:
- I focused on New Orleans and southern Louisiana–style sides, though a few are broader Southern classics that fit well with jambalaya.
- There’s a Q&A section at the bottom with answers to common jambalaya questions.
- I welcome feedback — if this list helped you or if you have suggestions, please share. We’re always learning at The Storied Recipe.
- Each entry appears as the recipe title followed by the source or author.
- Categories included here: Appetizers, Breads, Beans, Vegetables, Salads, Carbs & Starches, Seafood & Meats, Desserts, and Drinks.
Appetizers
Start your meal with classic Southern appetizers — from pimento cheese to fried plantain cups and deviled eggs. Small garnishes like chopped green onions or dill add brightness and eye appeal.
Old-Fashioned Pimento Cheese (No Cream Cheese) | The Storied Recipe
A creamy, tangy Southern classic using mayonnaise for a rich texture — shared by Brenda Wyatt, a guest on the podcast.
Fried Plantain Cups (with Filling Ideas) | The Storied Recipe
Crispy plantain cups inspired by Haitian party food, with many delicious filling options.
Easy Deviled Eggs | Tastes Better From Scratch
A timeless deviled eggs recipe made with pickle relish, mayonnaise, and mustard for classic flavor.
Breads
Breads pair perfectly with jambalaya — cornbread, French bread, hush puppies, and biscuits help soak up the dish’s savory juices and complement its bold flavors.
French Bread | Mel’s Kitchen Cafe
A simple homemade French bread that yields a light, bakery-style loaf.
Southern Cornbread | Southern Bytes
Classic cornmeal cornbread made in a cast iron skillet — a Southern staple with authentic flavor.
Southern Hush Puppies | I Heart Recipes
Light, fluffy deep-fried hush puppies that pair especially well with seafood and Southern mains.
Cheddar Biscuits | Sally’s Baking Addiction
Soft, flaky cheddar biscuits that disappear from the table quickly.
Yeast Rolls | Spicy Southern Kitchen
Buttery sweet yeast rolls, ideal brushed with melted butter.
Savory Crepes | Erica’s Recipes
Thin, versatile crepes that can be filled with savory ingredients for an elegant side.
Ham and Cheese Biscuits | Melissa’s Southern Style Kitchen
Flaky biscuits stuffed with smoky ham and melty cheese for an indulgent side.
Mini Bread Rolls (Soft Dinner Rolls) | The Storied Recipe
Potato-enriched mini rolls with a tender crumb — perfect alongside a spicy jambalaya.
Beans
Hearty bean dishes complement jambalaya well. Classics like red beans and rice or white beans with ham bring depth and Southern comfort to the meal.
Red Beans and Rice | Grandbaby Cakes
A beloved Cajun favorite — smoky, spicy beans served over white rice.
White Beans and Ham | Sweet Daddy-D
Navy beans simmered with smoked ham and Cajun seasonings — a comforting Southern classic.
Creole Black Beans and Sausage | Big Oven
Satisfying black beans paired with spicy sausage in a Creole seasoning base.
Southern Black-Eyed Peas with Bacon | Divas Can Cook
Tender black-eyed peas simmered with smoky bacon, onions, and garlic.
Southern Butter Beans with Bacon | Southern Bite
Creamy butter beans enriched with bacon for a rich, flavorful side.
Vegetables
Vegetable sides bring color, contrast, and balance. Maque choux (corn with peppers and cream), fried okra, smothered green beans, and roasted asparagus are excellent choices.
Cajun Corn Maque Choux | Chili Pepper Madness
Sweet corn sautéed with bell peppers and spiced with Cajun seasonings — a colorful, creamy side.
Collard Greens | Divas Can Cook
Slow-simmered collards cooked in chicken broth for deeply savory flavor.
Coconut Corn on the Cob Boiled in Milk | The Storied Recipe
Corn boiled in coconut milk with thyme and scallions for rich, infused kernels.
Fried Okra | Grandbaby Cakes
Golden, crunchy fried okra — a Southern favorite.
Cajun Smothered Green Beans | Sweet Daddy-D
Green beans smothered with potatoes, ham, bacon, and aromatics in a rich stock.
Fried Zucchini Chips | Spicy Southern Kitchen
Crunchy panko- and parmesan-coated zucchini rounds, great with ranch.
Roasted Garlic Creole Asparagus | Cooking with a Wallflower
Tender asparagus tossed with Creole seasoning, roasted with garlic and topped with almonds.
Stuffed Bell Peppers | Sweet Daddy-D
Bell peppers filled with a savory blend of beef, pork, veal, onions, and seasonings — classic Louisiana home cooking.
Fried Green Tomatoes | Grits and Gouda
Crisp Southern fried green tomatoes with a tender interior — a beloved side.
Garlic Parmesan Brussels Sprouts | Erren’s Kitchen
Roasted Brussels sprouts with garlic and Parmesan for a simple, flavorful vegetable side.
Garlic Sautéed Swiss Chard | Downshiftology
Quick sautéed Swiss chard with fresh garlic — a bright, nutritious side.
Salads
Fresh salads add balance to a spicy mains. Try Kilt Lettuce Appalachian salad for a rustic option, Creole coleslaw for tang and crunch, or a marinated cucumber and tomato salad for cooling freshness.
Zesty Louisiana Creole Coleslaw | Laura Fuentes
Crunchy coleslaw with Creole spice for a lively side.
Kilt Lettuce Appalachian Salad | The Storied Recipe
Crisp lettuce dressed with rendered bacon fat and tangy vinegar for bold flavor.
5-Minute Creole Tomato Salad | Laura Fuentes
A simple, fresh tomato salad dressed lightly for summer sides.
Carrot Raisin Salad | The Country Cook
Classic carrot and raisin salad with pineapple tidbits — sweet and familiar.
Marinated Cucumber, Tomato & Onion Salad | Spicy Southern Kitchen
A crisp, tangy marinated salad perfect for hot days.
Spicy Cajun Potato Salad | Don’t Go Bacon My Heart
A creamy potato salad with a Cajun kick for those who like spice.
Louisiana Sunburst Salad | Highlands Ranch Foodie
A visually striking salad with unique flavors made famous in New Orleans.
Watermelon Salad with Feta | Love and Lemons
Sweet watermelon paired with feta, cucumber, and mint for a refreshing finish.
Carbs & Starches
Creamy grits, scalloped potatoes, and candied sweet potatoes are classic Southern starches that pair nicely with jambalaya’s bold flavors.
Creamy Southern Stone-Ground Grits | Divas Can Cook
Buttery, slow-simmered grits prepared the traditional Southern way.
Southern Scalloped Potatoes | Divas Can Cook
Cheesy, creamy potatoes au gratin — a comforting side dish.
Southern Candied Sweet Potatoes | My Forking Life
Syrupy, melt-in-your-mouth sweet potatoes that are a holiday favorite.
Seafood & Meats
Add protein-forward sides like grilled oysters, crawfish pie, or BBQ shrimp to complement the flavors of jambalaya and to offer variety at the table.
Grilled Oysters with White Wine Butter | Vindulge
Oysters grilled and finished with a simple white wine butter sauce.
Louisiana Crawfish Pie | Joy The Baker
A savory crawfish pie that showcases Louisiana seafood flavors.
New Orleans BBQ Shrimp | Southern Bytes
Shrimp sautéed in a tangy, buttery Creole sauce — serve with crusty bread.
Louisiana Fried Catfish | Laura Fuentes
Crisp, flaky fried catfish seasoned in New Orleans style.
Crawfish Étouffée | The Cagle Diaries
Rich, saucy crawfish étouffée rooted in Cajun tradition.
Cajun Fried Chicken | Restless Chipotle
Buttermilk-marinated, boldly seasoned fried chicken with a Cajun crust.
Cajun Boudin | Acadiana Table
A traditional South Louisiana sausage made with rice, pork, and spices.
Crawfish Pistolettes | The Cagle Diaries
Small, stuffed rolls filled with creamy, seasoned crawfish — ideal as a savory appetizer or side.
Desserts
Finish the meal with classic New Orleans and Southern desserts: beignets, bread pudding with bourbon sauce, bananas foster, pecan pie, or a bright lemon icebox pie.
Cafe Du Monde–Style Beignets | Cooks With Soul
Pillowy, yeasted beignets dusted with powdered sugar for an authentic New Orleans treat.
Easy No-Yeast Beignets (French Russeroles) | The Storied Recipe
A lighter, non-yeasted French beignet that puffs beautifully when fried.
Bananas Foster | Grandbaby Cakes
Sliced bananas in a cinnamon caramel, flambéed with rum for an iconic New Orleans dessert.
Vegan Bourbon Pecan Pie | Orchids and Sweet Tea
A plant-based take on a Southern classic, with optional coconut cream topping.
New Orleans Bread Pudding with Bourbon Sauce | Kenneth Temple
Transform leftover French bread into a rich bread pudding finished with warm bourbon sauce.
Old-Fashioned Lemon Icebox Pie | The Storied Recipe
A zesty lemon custard with a buttery cookie crust — cool and refreshing after a spicy meal.
Old-Fashioned Kentucky Butter Cake | The Storied Recipe
A moist, buttery cake with a sweet butter-sugar syrup for an irresistible crust.
Old-Fashioned Southern Tea Cakes | The Storied Recipe
Soft, buttery tea cakes that are more cookie than cake — a versatile Southern dessert.
Spicy Brown Sugar Candied Bacon | The Storied Recipe
Sweet and spicy candied bacon glazed with brown sugar and spices — a salty-sweet treat.
Drinks
Classic New Orleans cocktails pair beautifully with jambalaya. Try a Sazerac or Hurricane for a taste of the city, or serve Southern iced sweet tea and mint juleps for crowd-pleasing, regionally inspired beverages.
Classic Sazerac | Tasting Table
A fragrant, rye-based cocktail with absinthe notes — a New Orleans classic.
New Orleans Hurricane | The Lemon Bowl
A fruity rum punch that’s bright, sweet, and made for festive gatherings.
Mint Julep a la Dabney | Sweet Tea and Thyme
A pre-Prohibition–style mint julep honoring the bartenders who perfected the drink.
Southern Iced Sweet Tea | Lana’s Cooking
A strong, sweet black tea served over ice — an essential Southern refreshment.
FAQ
What is the difference between jambalaya and gumbo?
Both are iconic Louisiana dishes with Cajun and Creole roots, but they differ in form and preparation. Gumbo is a stew served over rice and often thickened with a roux and ingredients like okra or filé powder. Jambalaya is a rice dish cooked in the pot with the other ingredients; the rice is part of the dish rather than an accompaniment. Gumbo is stew-like; jambalaya is drier and rice-forward.
Is jambalaya thick or soupy?
Jambalaya should be thick and moist but not soupy. Good technique — like properly rinsing rice to remove excess starch and monitoring liquid levels while cooking — helps keep the texture just right.
What are the two types of jambalaya?
There are two primary styles: Creole (often called “red” jambalaya) which includes tomatoes, and Cajun (sometimes “brown” jambalaya) which does not. Both are delicious and reflect regional differences in seasoning and technique.
What is the difference between Creole and Cajun seasoning?
Creole seasoning tends to include more herbs such as oregano, thyme, and paprika, reflecting New Orleans’ city-style cuisine. Cajun seasoning often emphasizes bolder heat (cayenne, black or white pepper) and is associated with country-style, rustic cooking. Many cooks blend elements of both to suit their taste.
Can you freeze jambalaya?
You can freeze jambalaya, though rice can sometimes change texture when frozen and reheated. Stored airtight for a couple of months and reheated carefully, many people find it still delicious. Reheating methods matter — gentle oven or stovetop reheating with a splash of liquid helps restore texture.
Recipe
What to Serve with Jambalaya: 59 Sides
Description
Recipes gathered from guests and friends of The Storied Recipe Podcast to help you assemble a New Orleans–style feast.
Ingredients
- Southern Pimento Cheese — Brenda Wyatt (guest)
- Plantain Cups — Quiara Pinchina (guest)
- Deviled Eggs — Tastes Better From Scratch
- French Bread — Mel’s Kitchen Cafe
- Cornbread — Southern Bytes
- Hush Puppies — I Heart Recipes
- Cheddar Biscuits — Sally’s Baking Addiction
- Yeast Rolls — Spicy Southern Kitchen
- Savory Crepes — Erica’s Recipes
- Ham and Cheese Biscuits — Melissa’s Southern Style Kitchen
- Mini Bread Rolls — Laura Clark (guest)
- Red Beans & Rice — Grandbaby Cakes
- White Beans and Ham — Sweet Daddy-D
- Creole Black Beans & Sausage — BigOven
- Black-Eyed Peas with Bacon — Divas Can Cook
- Southern Butter Beans — Southern Bite
- Corn Maque Choux — Chili Pepper Madness
- Collard Greens — Divas Can Cook
- Coconut Corn on the Cob — Eartha Lowe (guest)
- Fried Okra — Grandbaby Cakes
- Spicy Smothered Green Beans — Sweet Daddy-D
- Fried Zucchini Chips — Spicy Southern Kitchen
- Roasted Garlic Creole Asparagus — Cooking with a Wallflower
- Stuffed Bell Peppers — Sweet Daddy-D
- Fried Green Tomatoes — Grits and Gouda
- Brussels Sprouts — Erren’s Kitchen
- Garlic Sautéed Swiss Chard — Downshiftology
- Zesty Creole Coleslaw — Laura Fuentes
- Kilt Lettuce Appalachian Salad — Lauren (guest)
- Creole Tomato Salad — Laura Fuentes
- Carrot Raisin Salad — The Country Cook
- Tomato & Cucumber Salad — Spicy Southern Kitchen
- Spicy Cajun Potato Salad — Don’t Go Bacon My Heart
- Louisiana Sunburst Salad — Highlands Ranch Foodie
- Watermelon & Mint Salad with Feta — Love and Lemons
- Creamy Grits — Divas Can Cook
- Potatoes Au Gratin — Divas Can Cook
- Southern Candied Sweet Potatoes — My Forking Life
- Grilled Oysters — Vindulge
- Crawfish Pie — Joy The Baker
- New Orleans BBQ Shrimp — Southern Bytes
- Fried Catfish — Laura Fuentes
- Crawfish Étouffée — The Cagle Diaries
- Cajun Fried Chicken — Restless Chipotle
- Cajun Boudin — Acadiana Table
- Crawfish Pistolettes — The Cagle Diaries
- New Orleans–Style Beignets — Cooks With Soul
- French No-Yeast Beignets — Claire Marie Murray (guest)
- Bananas Foster — Grandbaby Cakes
- Vegan Bourbon Pecan Pie — Orchids and Sweet Tea
- Bread Pudding with Bourbon Sauce — Kenneth Temple
- Lemon Icebox Pie — Adrian Miller (guest)
- Kentucky Butter Cake — Cheryl Norris (guest)
- Southern Tea Cakes — Stefani Renee (guest)
- Spicy Candied Bacon — Brenda Wyatt (guest)
- Sazerac — Tasting Table
- Hurricane — The Lemon Bowl
- Mint Julep — Sweet Tea and Thyme
- Southern Iced Sweet Tea — Lana’s Cooking
Instructions
Use this list to assemble a balanced New Orleans–inspired menu. Choose an appetizer, a bread, a vegetable, a bean or starch, a seafood or meat option, a dessert, and a drink to create a full feast centered on your jambalaya.