Cajun Jambalaya Recipe

Cajun Jambalaya Recipe — a friendly, comforting pot of bold flavors, smoky sausage, tender chicken, and plump shrimp simmered with rice and Creole spices. It’s a one-pot weeknight winner that brings a little Louisiana party to your dinner table with minimal fuss and maximum flavor. If you love hearty, spice-forward dishes, this jambalaya will become a go-to.

For more slow-cooker inspiration that pairs well with jambalaya nights, check out this collection of easy summer crockpot recipes you’ll love.

Why make this recipe

• Big, bold flavor from one pot — smoky sausage, seasoned chicken, and savory broth make every spoonful satisfying.
• Efficient: protein, veggies, and rice cook together, so cleanup is minimal and the meal comes together quickly.
• Versatile: swap proteins or adjust the heat to suit family tastes.

This jambalaya balances ease and authenticity: it’s built on classic flavor foundations but tailored for home cooks who want a reliable, crowd-pleasing meal.

Ingredients
1 lb chicken breast or thighs, diced, 12 oz beef 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

Step-by-Step Guide to Making Cajun Jambalaya Recipe
Below is a thorough, stepwise way to turn the ingredient list into a fragrant, colorful jambalaya. I’ve preserved the original directions but expanded each step with practical tips and reasoning so you can achieve consistent results.

1. Prep ingredients first

• Dice the chicken into bite-sized pieces so it cooks evenly.
• Slice the sausage into 1/4- to 1/2-inch rounds; if you’re using a smoked Andouille-style sausage, that smokiness will deepen the base flavor.
• Peel and devein the shrimp; pat them dry and refrigerate until needed.
• Dice onion, bell pepper, celery (the holy trinity of Cajun/Creole cooking), and mince garlic.
• Measure out rice and spices so everything is within reach; jambalaya cooks quickly once the liquid goes in.

2. Brown the proteins
   Heat olive oil in a large pot over medium-high heat. Add chicken and beef sausage; cook until browned.

• Brown the chicken and sausage in batches if necessary to avoid overcrowding the pan; searing develops flavor through caramelization.
• Aim for golden-brown edges on the chicken and a little crisp on the sausage slices — that texture and fond (the browned bits) are key to a rich final sauce.
• If the pan gets dry, add a splash more oil; if too much fat renders from the sausage, spoon off excess but leave enough to coat the pot.

3. Build the flavor base
   Stir in onion, bell pepper, celery, and garlic; sauté until softened.

• Cook the vegetables until the onion is translucent and the bell pepper and celery have softened — about 4–6 minutes. This step brings out the sweetness of the veg and mellows raw garlic.
• Scrape the pan frequently to lift any brown bits stuck to the bottom; those bits dissolve into the base and boost the dish’s savory depth.

4. Toast the rice briefly
   Add rice; stir to coat with oil.

• Stir the rice into the vegetables for 1–2 minutes. This coats each grain and gives the rice a nuttier flavor and helps it absorb the liquid evenly.
• Avoid long toasting — you don’t want to cook the rice through here, only to flavor and separate the grains.

5. Add liquid and seasonings and simmer
   Pour in chicken broth, tomatoes, Cajun seasoning, smoked paprika, thyme, and black pepper. Bring to a boil.

• Use a full-bodied chicken broth for the best results; low-sodium broth gives you control over salt later.
• Stir well to combine the tomatoes and seasonings into the broth.
• Bring the pot to a full boil to kick-start even cooking of the rice.

6. Reduce heat and cook rice
   Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.

• Once simmering, lower to a gentle simmer, cover, and resist the urge to lift the lid frequently — trapped steam cooks the rice evenly.
• After about 20 minutes, check the rice at the 20-minute mark. Long-grain rice should be tender but not mushy; if the broth is absorbed but rice is still a touch firm, add a few tablespoons more broth and continue to cook a few minutes.

7. Fold in shrimp and finish
   Fold in shrimp, cover, and let sit for 5 minutes before serving.

• Add the shrimp at the end so they stay tender and plump; they cook quickly in the residual heat and in the hot rice.
• After folding in, cover the pot and allow the heat to finish cooking the shrimp and let flavors meld for about 5 minutes.
• Taste and adjust seasoning — a pinch of salt, a squeeze of lemon, or a dash more Cajun seasoning can brighten the final bowl.

Original Directions (provided)
Heat olive oil in a large pot over medium-high heat. Add chicken and beef sausage; cook until browned., Stir in onion, bell pepper, celery, and garlic; sauté until softened., Add rice; stir to coat with oil., Pour in chicken broth, tomatoes, Cajun seasoning, smoked paprika, thyme, and black pepper. Bring to a boil., Reduce heat, cover, and simmer for 20-25 minutes until rice is tender., Fold in shrimp, cover, and let sit for 5 minutes before serving.

Why these steps matter (brief)

• Browning proteins and sautéing the trinity sets a deeply savory foundation.
• Toasting rice briefly and simmering undisturbed produces separated, fluffy grains.
• Adding shrimp at the end ensures a tender texture and prevents overcooking.

Best Way to Store Cajun Jambalaya Recipe

• Refrigerator: Store cooled jambalaya in an airtight container for 3–4 days at 40°F (4°C).
• Freezer: Freeze in freezer-safe containers or bags for up to 3 months at 0°F (-18°C).
• Reheating temperature: Reheat to an internal temperature of 165°F (74°C), either on the stovetop over medium heat with a splash of broth or in the microwave covered, stirring occasionally.

How to Serve Cajun Jambalaya Recipe
Serving Suggestions for Cajun Jambalaya Recipe

• Classic family-style: Serve straight from the pot in a large bowl with crusty French bread or cornbread to sop up the juices.
• Garnishes: Sprinkle thinly sliced green onions, chopped parsley, and a wedge of lemon for brightness. A few dashes of hot sauce or a side of pickled okra can add complementary acidity and heat.
• Plated sides: Pair with a simple green salad dressed in a lemon vinaigrette, or roasted vegetables for a complete meal. For a lighter option, serve over a bed of mixed greens and use less rice.

Tips to make Cajun Jambalaya Recipe
Q: How do I keep the rice from getting mushy?
A: Use measured liquid and long-grain rice; simmer gently and don’t over-stir while the rice is cooking.

Q: How can I control the spiciness?
A: Adjust the amount of Cajun seasoning or use a mild seasoning blend; add hot sauce at the table so guests can personalize heat.

Q: How do I keep proteins from getting rubbery?
A: Brown chicken over medium-high heat, but avoid overcooking it; add shrimp at the very end to prevent them from becoming tough.

Variations (1–2)

• Sausage swap (bullet format): Use Andouille or smoked kielbasa for a deeper smoky flavor. For a milder profile, substitute chicken sausage or turkey sausage.
• Vegetarian version (paragraph): To make a meat-free jambalaya, omit the chicken and sausage, and boost the dish with hearty vegetables like mushrooms, eggplant, and extra bell peppers. Use a vegetable broth and add a can of drained beans (red kidney or chickpeas) near the end for protein; finish with smoked paprika and a touch of liquid smoke to mimic that charred, smoky essence.

Frequently Asked Questions
Q: Can I use brown rice?
A: Yes, but brown rice requires a longer cooking time and more liquid. If using brown rice, par-cook the rice or increase the broth by about 1 to 1 1/4 cups and simmer for an extra 20–25 minutes until tender.

Q: What’s the difference between jambalaya and paella?
A: Jambalaya is a Creole/Cajun dish that cooks rice in a seasoned broth with meats and often includes tomatoes; paella is Spanish, usually saffron-seasoned, and traditionally cooked uncovered in a wide pan to form a socarrat (crispy bottom).

Q: How do I make this gluten-free?
A: The basic recipe is naturally gluten-free if you use gluten-free sausage and check your Cajun seasoning and broth labels. Many sausages and spice blends contain fillers, so verify ingredients.

Q: Can I prepare jambalaya ahead of time for a party?
A: Yes. Cook through the point of adding shrimp, cool quickly, refrigerate, and reheat with shrimp added fresh at the final step to avoid overcooking.

Q: Do I need to rinse the rice?
A: Rinsing long-grain rice removes excess surface starch and helps keep grains separate. Rinse until the water runs clear, especially if you prefer a less sticky texture.

Serving temperature and timing tips (brief)

• Serve hot, directly from the pot, and keep any held portions warm in a low oven (200°F / 95°C) covered until ready to serve for up to an hour.

Kitchen tools and equipment to make it smoother

• A heavy-bottomed Dutch oven or large pot ensures even heat and reduces risk of burning.
• A good wooden spoon for scraping and folding the rice gently.
• Instant-read thermometer to verify reheating to safe temperatures.

Flavor-boosting optional add-ins

• A splash of Worcestershire sauce or a teaspoon of tomato paste added with the broth can deepen savory notes.
• A few bay leaves added during simmering layer background aromatics; remove before serving.
• For a citrus lift, squeeze a little lemon or lime over individual bowls right before eating.

Quick meal-planning ideas

• Make extra and use leftovers as a base for stuffed bell peppers or turn into a jambalaya-style soup by thinning with broth and adding vegetables.
• Freeze individual portions for quick weekday dinners — reheat gently and add a handful of fresh herbs to revive flavor.

Notes on ingredient swaps and portioning

• Chicken thighs are more forgiving and flavorful than breasts, especially when diced and browned.
• If you prefer more shrimp and less chicken, increase shrimp to 1 lb and slightly reduce chicken; add the shrimp at the same final step.
• If using pre-cooked shrimp, fold them in at the very end just to warm through — about 2 minutes.

Cultural and flavor context
Jambalaya has Creole and Cajun roots with variations across Louisiana. This home-friendly version leans on the classic elements: a trio of aromatics (onion, pepper, celery), rice, white meat, smoked sausage, and shellfish. The method — cooking rice in a seasoned liquid rather than steaming separately — is central to achieving the mingled flavors that define the dish.

Final meal styling tips

• For a festive presentation, spoon the jambalaya into a shallow serving bowl, arrange a few large shrimp on top, sprinkle with parsley, and garnish with lemon wedges and green onions.
• For buffet-style gatherings, place bowls of garnishes (hot sauce, sliced green onions, chopped parsley, lemon wedges) so guests can customize.

Conclusion

This Cajun jambalaya recipe is an accessible way to enjoy the layered, robust flavors of Louisiana cooking at home. For a classic take and additional techniques, you might compare this version to the Traditional Cajun Jambalaya Recipe found on The Spruce Eats’ jambalaya guide, and for an authentic New Orleans perspective and variations, see the detailed approach at Flavor the Globe’s authentic jambalaya recipe.

Cajun Jambalaya

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A comforting one-pot dish that combines bold flavors from smoky sausage, tender chicken, and plump shrimp with rice and Creole spices.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs, diced
• 12 oz beef 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

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken and beef sausage; cook until browned.
2. Stir in onion, bell pepper, celery, and garlic; sauté until softened.
3. Add rice; stir to coat with oil.
4. Pour in chicken broth, tomatoes, Cajun seasoning, smoked paprika, thyme, and black pepper. Bring to a boil.
5. Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
6. Fold in shrimp, cover, and let sit for 5 minutes before serving.

Notes

For extra flavor, consider adding Worcestershire sauce or bay leaves during simmering. Serve with garnishes like green onions and lemon wedges.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg

Keywords: jambalaya, Cajun, one-pot meal, comfort food, Louisiana