I wanted to make a hearty, flavorful dish that brings bold spices and rich flavors together, so I decided to create Cajun Jambalaya. This classic Louisiana dish is packed with tender chicken, smoky andouille sausage, and juicy shrimp, all cooked with rice in a well-seasoned tomato broth.

It’s the perfect meal for anyone who loves bold, spicy flavors and comforting one-pot dishes. I’m sharing this recipe because it’s a delicious way to bring a taste of the South to your kitchen.

I did my best to make this recipe simple while keeping it authentic. I use andouille sausage for a smoky, spicy kick, but you can substitute with any smoked sausage if needed.

The chicken is seared first to lock in flavor, and the shrimp is added at the end to keep it tender. Cooking the rice directly in the seasoned broth ensures that every bite is infused with the Cajun spices and rich flavors.

What is Cajun Jambalaya?

Cajun Jambalaya is a classic Louisiana rice dish made with chicken, sausage, shrimp, and vegetables cooked together in a flavorful, spicy broth. The rice absorbs all the delicious seasonings, creating a smoky, savory, and slightly spicy dish that’s rich in tradition and taste.

Ingredients

• 1 lb chicken breast or thighs, diced
• 12 oz andouille sausage, sliced
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 bay leaf
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Kitchen Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife
• Ladle

How to make Cajun Jambalaya

Step 1

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned. Remove and set aside. Add the sliced andouille sausage and cook until browned about 3 minutes. Remove and set aside.

Step 2

Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions, bell pepper, and celery for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Step 3

Add the rice to the pot and stir for 1-2 minutes to toast it slightly. Stir in the Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne, and bay leaf.

Step 4

Pour in the chicken broth and diced tomatoes. Return the cooked chicken and sausage to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking.

Step 5

Once the rice is tender, add the shrimp and gently stir. Cover and let cook for 5 minutes until the shrimp is pink and fully cooked. Remove the bay leaf.

Step 6

Remove from heat and let it sit for 5 minutes before serving. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy!

Tips for the Best Cajun Jambalaya:

• Use authentic andouille sausage – This adds a smoky, spicy depth to the dish.
• Sear the chicken and sausage first – This builds layers of flavor.
• Cook the vegetables slowly – Let the onions, peppers, and celery soften to develop a rich base.
• Use a high-quality Cajun seasoning – A good spice blend makes all the difference.
• Add the rice directly to the broth – This ensures it absorbs all the flavors while cooking.
• Use fire-roasted tomatoes – They add an extra smoky depth to the sauce.
• Don’t stir too much while the rice is cooking – This prevents mushy rice.
• Add shrimp at the very end – Overcooking shrimp can make them rubbery.
• Adjust spice levels to your preference – Add more cayenne or hot sauce for extra heat.
• Let it rest for a few minutes before serving – This helps the flavors meld together.

How to Serve Cajun Jambalaya?

I like to serve this dish with warm cornbread to soak up all the rich, spicy broth. The slightly sweet and crumbly texture of cornbread complements the bold and smoky flavors of the jambalaya, making each bite more delicious.

A side of steamed or roasted vegetables, like okra, green beans, or asparagus, adds freshness to balance the dish. The slight crunch and natural sweetness of roasted vegetables bring a light contrast to the savory jambalaya.

A crisp green salad with a light vinaigrette helps cut through the richness of the dish. A salad with cucumbers, cherry tomatoes, and red onions tossed in a lemon or balsamic dressing works perfectly to refresh the palate between bites.

If you want an extra kick of spice and tang, serve Cajun jambalaya with a drizzle of Louisiana-style hot sauce or a side of pickled jalapeños. This will enhance the flavors even more and add an extra layer of heat.

How to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth if needed to prevent drying out.

If freezing, let the jambalaya cool completely, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Frequently Asked Questions

Can I use a different type of sausage? – Yes! Smoked kielbasa or chorizo can work as substitutes for andouille sausage.

Can I make this dish less spicy? – Reduce the amount of Cajun seasoning and cayenne pepper to lower the heat level.

What’s the difference between Cajun and Creole jambalaya? – Cajun jambalaya does not typically use tomatoes, while Creole jambalaya includes them for a saucier consistency.

Can I use brown rice instead of white rice? – Yes, but it will take longer to cook and may need additional broth.

Can I make this dish in advance? – Absolutely! The flavors get even better after sitting for a few hours.

Can I use seafood stock instead of chicken broth? – Yes! Seafood stock adds extra depth, especially if you love a stronger seafood flavor.

Can I add more vegetables? – Yes! Okra, mushrooms, or even diced carrots make great additions.

How do I keep my rice from getting mushy? – Use the correct rice-to-liquid ratio and avoid excessive stirring while cooking.

Can I make this dish vegetarian? – Yes! Substitute the meat with mushrooms, beans, or extra veggies and use vegetable broth instead of chicken broth.

What’s the best hot sauce to serve with jambalaya? – Louisiana-style hot sauces like Tabasco or Crystal add the perfect finishing touch!

Conclusion:

This Cajun Jambalaya is a bold, spicy, and satisfying one-pot meal that’s packed with flavor. Whether you’re cooking for a family dinner or a special occasion, this dish delivers warmth, richness, and authentic Louisiana taste.

Try it today and enjoy the perfect combination of smoky sausage, tender shrimp, and well-seasoned rice in every bite!

Cajun Jambalaya

Recipe by Food by AyakaCourse: MainCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

500

kcal

Cajun Jambalaya is a flavorful rice dish with chicken, sausage, and shrimp cooked in a spicy, seasoned broth. It’s a one-pot meal that’s smoky, hearty, and delicious!

Ingredients

• 1 lb chicken breast or thighs, diced

• 12 oz andouille sausage, sliced

• 1/2 lb shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1 can (14.5 oz) diced tomatoes

• 2 tbsp Cajun seasoning

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1/4 tsp cayenne pepper (optional, for extra heat)

• 1 bay leaf

• 2 green onions, chopped (for garnish)

• Fresh parsley, chopped (for garnish)

Directions

• Sear the Chicken and Sausage: Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned. Remove and set aside. Add the sliced andouille sausage and cook until browned, about 3 minutes. Remove and set aside.
• Cook the Vegetables: Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions, bell pepper, and celery for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
• Toast the Rice and Add Seasonings: Add the rice to the pot and stir for 1-2 minutes to toast it slightly. Stir in the Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne, and bay leaf.
• Simmer the Jambalaya: Pour in the chicken broth and diced tomatoes. Return the cooked chicken and sausage to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking.
• Add the Shrimp: Once the rice is tender, add the shrimp and gently stir. Cover and let cook for 5 minutes until the shrimp is pink and fully cooked. Remove the bay leaf.
• Garnish and Serve: Remove from heat and let it sit for 5 minutes before serving. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy!