An Easy Jambalaya Recipe
INGREDIENTS
Proteins
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1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
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12 oz smoked sausage (like andouille), sliced into rounds
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½–1 lb shrimp, peeled & deveined (optional but classic)
Vegetables (The Cajun Holy Trinity)
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1 medium onion, diced
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1 green bell pepper, diced
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2 ribs celery, diced
Seasonings
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3 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes
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1–2 tablespoons Cajun or Creole seasoning
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1 teaspoon paprika
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½ teaspoon dried thyme
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½ teaspoon dried oregano
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1–2 bay leaves
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Salt & pepper to taste
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Optional heat: ¼ teaspoon cayenne pepper
Rice & Liquids
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1½ cups long-grain white rice
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3 cups chicken broth (or stock)
Oils
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2 tablespoons vegetable oil or olive oil
Garnishes (Optional)
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Chopped green onions
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Chopped parsley
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A squeeze of lemon over the shrimp before serving
🔥 INSTRUCTIONS
1. Brown the Chicken and Sausage
Heat oil in a large pot or Dutch oven over medium-high heat.
Add chicken pieces, season lightly with Cajun seasoning, and brown for 4–5 minutes.
Remove and set aside.
In the same pot, add the sliced sausage and cook until lightly browned.
Remove and set aside.
Browning builds deep flavor and authentic jambalaya richness.
2. Sauté the Cajun Trinity
Add onions, bell pepper, and celery to the same pot.
Cook 5–7 minutes until softened and lightly caramelized.
Stir in garlic and cook 1 minute more.
3. Add Seasonings and Tomatoes
Add:
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diced tomatoes
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remaining Cajun seasoning
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paprika
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thyme
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oregano
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bay leaves
Stir well to coat the vegetables with spices so they bloom and release aroma.
4. Add Rice and Broth
Pour in the uncooked rice and stir to coat it with the tomato-spice mixture.
Add chicken broth and bring to a gentle boil.
5. Return Chicken and Sausage
Stir in the browned chicken and sausage.
Reduce heat to low, cover, and simmer 20–25 minutes, or until rice is fully cooked and liquid absorbed.
Avoid lifting the lid too often—steam cooks the rice.
6. Add Shrimp (Optional but Recommended)
If using shrimp, place them on top of the hot jambalaya during the last 5–7 minutes of cooking.
They will steam perfectly without overcooking.
7. Rest and Fluff
Turn off heat and let the jambalaya rest 5–10 minutes with the lid on.
Fluff gently with a fork.
🌶️ FLAVOR TIPS & VARIATIONS
Add More Heat
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Extra Cajun seasoning
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A few shakes of hot sauce
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Red pepper flakes
More Creole-Style (With Tomato Flavor)
Add 1–2 additional tablespoons tomato paste.
More Cajun-Style (Less Tomato)
Reduce diced tomatoes to half a can or omit them entirely.
Seafood Version
Replace chicken with:
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1 lb firm white fish chunks
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extra shrimp
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crab meat stirred in at the end
Smoky Version
Use andouille sausage and add a pinch of smoked paprika.
🍽️ SERVING SUGGESTIONS
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Side of cornbread
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Simple green salad
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Garlic bread
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Fresh lemon wedges
Jambalaya recipe Ingredients
* 8 tbsp olive oil
* 4 cloves of garlic
* 1 onion
* 3 peppers
* a good handful of chorizo, chopped
* 450g/1 lb chicken pieces, on or off the bone
* 2 chopped Scotch Bonnet or other chilli peppers, 1 red, 1 yellow
* 500g/1 lb 1oz long grain rice
* 2 tbsp Cajun spices
* 2 pints chicken stock
* 1 tsp chilli powder
* 2 tbsp turmeric
* mixed vegetables, e.g. carrots, peas, green beans, sprouts, courgettes. I often just buy the mixed frozen ones to keep it cheap!
* 450g/1 lb king prawns
* salt and ground black pepper
Jambalaya recipe INSTRUCTIONS 1.
2. Add the chillis.
3. Add the rice and stir. Add the chilli powder, turmeric and Cajun spices and mix in well.
4. Add the chicken stock and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour and then season with salt and pepper to taste. The Jambalaya recipe is ready to serve...enjoy it !
bubbas-jambalaya recipe
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