Bubba's Jambalaya

Bubba's Jambalaya Recipe 

 Big Pot, Big Flavor, Louisiana-Style

Bubba’s Jambalaya is the kind of no-nonsense Southern dish that feeds a crowd and disappears fast. Loaded with smoky andouille sausage, tender chicken, juicy shrimp, and deeply seasoned rice, this recipe delivers classic Cajun flavor with simple, honest ingredients. It’s hearty, bold, and best served straight from the pot.

---

Why Everyone Loves Bubba’s Jambalaya

• Feeds a crowd with ease

• One-pot comfort food

• Smoky, spicy, deeply satisfying flavor

• Great for gatherings, tailgates, and family dinners

• Tastes even better the next day

---

Ingredients

Proteins

• 1 lb boneless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 lb raw shrimp, peeled and deveined

Vegetables (The Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

Rice & Liquid

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes (optional – Creole-leaning)

Seasonings

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp dried oregano

• ¼–½ tsp cayenne pepper (to taste)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• 1 tsp Worcestershire sauce

Cooking Fat & Garnish

• 2 tbsp vegetable oil

• Chopped green onions or parsley

---

Instructions

Step 1: Brown the Sausage

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the sausage until well caramelized. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot and brown on all sides. Remove and set aside with the sausage.

Step 3: Cook the Trinity

Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened and lightly golden. Add garlic and cook 30 seconds.

Step 4: Season the Base

Stir in Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Cook until fragrant.

Step 5: Add Rice & Liquid

Stir in rice, then add broth and tomatoes (if using). Return chicken and sausage to the pot and mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender and liquid is absorbed.

Step 7: Add Shrimp

Nestle shrimp into the rice. Cover and cook 5–7 minutes until shrimp are pink and opaque.

Step 8: Rest & Serve

Remove bay leaves. Let rest 5 minutes. Fluff gently and garnish before serving.

---

Bubba’s Jambalaya Tips

• Chicken thighs stay juicier than breasts

• Brown the meat well—this builds Cajun flavor

• Don’t stir while rice cooks

• Add shrimp at the end only

• Resting time improves texture

---

Cajun vs Creole Bubba-Style

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Rich, slightly saucy

Both styles work—Bubba won’t judge.

---

Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Reheat: Stovetop with a splash of broth

---

Final Thoughts

Bubba’s Jambalaya Recipe is classic Louisiana comfort food—bold, hearty, and meant to be shared. Whether you’re feeding family or a hungry crowd, this dish delivers big flavor every single time.

OTHER RECIPES

INGREDIENTS 

 

* 6 slices bacon, cut into 1 inch pieces 

 * 1 cup chopped celery 

 * 1 green bell pepper, seeded and chopped 

 * 1 onion, chopped 

 * 1/2 pound cubed cooked ham 

 * 1/2 pound cubed cooked chicken 

 * 1/2 pound cubed smoked sausage 

 * 2 (14.5 ounce) cans crushed tomatoes, with liquid 

 * 2 cups beef broth 

 * 2 cups chicken broth 

 * 1 teaspoon dried thyme 

 * 2 teaspoons Cajun seasoning 

 * 2 cups uncooked white rice 

 * 1/2 pound salad shrimp 

 INSTRUCTIONS 

 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 

 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. 

Bring to a boil, and add the rice. 

Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 

 3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.The Jambalaya recipe is ready to serve...great one ! 

chicken-jambalaya-i

Bubba's Jambalaya Video :