Cajun Jambalaya
Savor the World.
Cajun Jambalaya
Have you ever tried Cajun Jambalaya? If you haven’t, trust me—you’ve been missing out on a seriously delicious dish! This amazing mix of chicken, sausage, and shrimp with seasoned rice brings all the bold flavors of the American South straight to your kitchen. It’s super easy to make and perfect for those times when you’re craving something comforting, different, with a spicy kick—and best of all, it takes very little effort.
Cajun Jambalaya
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cajun Jambalaya
Ingredients
- 1 tablespoon olive oil
- 1/2 pound boneless chicken breast, diced
- 1/2 pound andouille sausage, sliced
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon thyme
- Salt and black pepper to taste
What You’ll Need
- Large pot with a lid
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
See 5 variations of the recipe at the end.
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Did You Know?
Did you know the word “jambalaya” comes from a mix of African, French, and Spanish influences? It’s believed to combine “jambon” (French for ham) and “ya” (which means rice in some African dialects). So this dish was multicultural before it even hit the table!
Instructions
- Brown the chicken: Let’s get started! Heat the olive oil in a large pot over medium heat—don’t crank it up too high. Once the oil is hot (you’ll notice it has a slight shimmer when you move the pot), add the diced chicken. Make sure the pieces aren’t crowded so they brown instead of steaming—trust me, it makes a big difference in flavor. Cook for about 5 minutes, stirring occasionally, until the chicken is golden on all sides and has a light crispy texture.
- Add the sausage: Now toss in the andouille sausage and cook for another 3 minutes. It’ll start to release its flavorful oils, which will enrich the base and add tons of depth to everything that comes next.
- Sauté the veggies: Veggie time! Add the bell pepper, celery, onion, and garlic. Stir occasionally and cook for about 5 minutes, until the veggies soften and start to brown just a bit. Nice! You’ve just built a rich, aromatic base for your jambalaya.
- Add the main ingredients: Now it’s time to add the tomatoes, rice, chicken broth, Cajun seasoning, thyme, salt, and pepper. Stir everything together well and make sure the rice is fully submerged in the liquid.
- Simmer low and slow: Patience is key here! Bring everything to a gentle boil, then lower the heat to a simmer, cover the pot, and let it cook for 20 minutes—no peeking! Keeping the lid closed traps the steam and ensures the rice cooks evenly.
- Add the shrimp: Almost done! Now stir in the shrimp, cover again, and let it cook for the final 5 minutes or until the shrimp are pink and fully cooked. Don’t overcook them, or they’ll turn rubbery.
- Serve and garnish: And that’s it! Serve your jambalaya hot. Top with chopped green onions if you want a fresh pop of color and flavor. A squeeze of lemon also helps balance the spice beautifully.
Ingredient Substitutions
- Sausage: If you don’t have andouille sausage, any smoked sausage or even chorizo will do—it’ll still bring that bold, spiced flavor.
- Seafood: Instead of shrimp, you can use firm white fish like tilapia or cod, cut into bite-sized chunks.
- Rice: If you don’t have long-grain white rice, brown rice is a great alternative—just keep in mind it takes longer to cook.
- Cajun seasoning: No Cajun blend? No problem! Make your own with paprika, garlic powder, onion powder, black pepper, and a dash of chili powder.
Preparation Tips
- Prep everything ahead: This dish moves fast once it starts cooking, so be sure to have everything chopped and measured beforehand.
- Marinate the chicken: If you’ve got the time, marinate your chicken with Cajun seasoning for at least 30 minutes. It’ll give it a deeper, more flavorful kick.
- Sauté the veggies properly: Seriously—don’t rush this step. Let the veggies brown a bit to unlock all those rich aromas and deep flavors.
- Don’t lift the lid: This is a big one. While the rice cooks, resist the urge to peek. Keeping the lid closed traps the steam and ensures even cooking.
- Taste and adjust: Don’t forget—at the end, adjust the seasoning with salt, pepper, or more Cajun spice if you like it hotter. Make it your own!
Nutritional Information (per serving)
- Calories: 420 kcal
- Protein: 30 g
- Total Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Sugars: 4 g
- Sodium: 820 mg
Nutritional Benefits
This recipe is a great source of protein thanks to the chicken, sausage, and shrimp—which, as you probably know, support muscle growth and repair. The rice provides steady energy through its complex carbs, while the bell pepper, celery, and tomatoes add fiber and antioxidants that help with digestion and boost your immune system. And that Cajun seasoning? Not only does it add bold flavor, but it’s also packed with anti-inflammatory spices. A delicious and well-rounded option if you're looking for a flavorful, nourishing meal.
Storing & Reheating
- Refrigeration: Store your jambalaya in an airtight container in the fridge for up to 4 days. Just make sure it cools completely before sealing it.
- Microwave reheating: Reheat in 1-minute intervals, stirring in between. Add a splash of water or broth to keep it from drying out.
- Stovetop reheating: Warm it in a skillet over medium-low heat with a bit of water or broth. Cover it to help keep that moisture in.
- Freezing: You can freeze it for up to 2 months. Use freezer-safe containers or zip-top bags.
- Defrosting: Always thaw it overnight in the fridge before reheating. It’ll taste just as good the second time around.
Recipe History & Inspiration
Cajun Jambalaya is one of the most iconic dishes from Louisiana cuisine. Its roots go way back to the cultural blend of Spanish, French, and African communities in New Orleans. It’s kind of like a Southern-style paella, known for its bold spices and comforting flavors. Passed down through generations, jambalaya represents celebration, community, and the rich culinary soul of the American South.
Serving Suggestions
- Try it with a side of homemade cornbread—it’s perfect for soaking up those flavorful juices.
- A fresh green salad with honey mustard dressing balances the richness nicely.
- Fried plantains bring a sweet contrast that pairs beautifully with the spicy rice.
- Drink: Iced tea with lemon or a classic Hurricane cocktail are great picks.
- Dessert: A New Orleans-style bread pudding with rum sauce is the ultimate way to finish this Southern-inspired meal.
Frequently Asked Questions (FAQ)
Can I make it without seafood?
Absolutely. A version with just chicken and sausage is still super tasty.
What’s the best type of rice to use?
Long-grain white rice is the classic, but jasmine or brown rice work too—just be sure to adjust the cooking time.
Is it super spicy?
Not necessarily. It all depends on the Cajun seasoning you use and how much you add.
Can I make it vegetarian?
Yes! Just swap out the meat for firm tofu or chickpeas and use veggie broth instead of chicken stock.
What if it turns out too dry?
Add a little warm broth or water and stir gently. A spoonful of butter can also bring back some of the moisture and richness.
Recipe Variations
- Vegetarian Jambalaya: For my veggie-loving friends, swap the meat for hearty vegetables, tofu, or mushrooms with veggie broth.
- Pasta Jambalaya: A fun twist—just use cooked short pasta like penne instead of rice.
- Single-protein version: Keep it simple with just chicken or just shrimp if that’s more your style.
- Low-carb version: Watching your carbs? Sub the rice with riced cauliflower—it still soaks up all that amazing flavor.
- Smoky twist: Add a few drops of liquid smoke or chipotle sauce for an extra smoky, intense flavor profile.
Remember, cooking isn’t just about feeding your body—it’s also a way to treat yourself and explore new flavors. And trust me, with this Cajun Jambalaya, you’re going to fall in love with every bite and impress everyone around you. Happy cooking!
Tastes of La Paz.
Cajun Jambalaya
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cajun Jambalaya
Ingredients
- 1 tablespoon olive oil
- 1/2 pound boneless chicken breast, diced
- 1/2 pound andouille sausage, sliced
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon thyme
- Salt and black pepper to taste
What You’ll Need
- Large pot with a lid
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Brown the chicken: Let’s get started! Heat the olive oil in a large pot over medium heat—don’t crank it up too high. Once the oil is hot (you’ll notice it has a slight shimmer when you move the pot), add the diced chicken. Make sure the pieces aren’t crowded so they brown instead of steaming—trust me, it makes a big difference in flavor. Cook for about 5 minutes, stirring occasionally, until the chicken is golden on all sides and has a light crispy texture.
- Add the sausage: Now toss in the andouille sausage and cook for another 3 minutes. It’ll start to release its flavorful oils, which will enrich the base and add tons of depth to everything that comes next.
- Sauté the veggies: Veggie time! Add the bell pepper, celery, onion, and garlic. Stir occasionally and cook for about 5 minutes, until the veggies soften and start to brown just a bit. Nice! You’ve just built a rich, aromatic base for your jambalaya.
- Add the main ingredients: Now it’s time to add the tomatoes, rice, chicken broth, Cajun seasoning, thyme, salt, and pepper. Stir everything together well and make sure the rice is fully submerged in the liquid.
- Simmer low and slow: Patience is key here! Bring everything to a gentle boil, then lower the heat to a simmer, cover the pot, and let it cook for 20 minutes—no peeking! Keeping the lid closed traps the steam and ensures the rice cooks evenly.
- Add the shrimp: Almost done! Now stir in the shrimp, cover again, and let it cook for the final 5 minutes or until the shrimp are pink and fully cooked. Don’t overcook them, or they’ll turn rubbery.
- Serve and garnish: And that’s it! Serve your jambalaya hot. Top with chopped green onions if you want a fresh pop of color and flavor. A squeeze of lemon also helps balance the spice beautifully.
Nutritional Information (per serving)
- Calories: 420 kcal
- Protein: 30 g
- Total Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Sugars: 4 g
- Sodium: 820 mg
Tastes of La Paz.