Bubba's Jambalaya

Bubba's Jambalaya

Authentic Louisiana Flavor, Bubba-Style

When it comes to Southern comfort food, Bubba’s Jambalaya is a crowd-pleaser. Loaded with smoky sausage, tender chicken, and perfectly seasoned rice, this recipe captures the essence of Louisiana cooking. Whether you prefer a classic Creole version with tomatoes or a Cajun-style spicy skillet, Bubba’s recipes make it easy to enjoy bold flavor at home.

Below are three Bubba-inspired jambalaya recipes, each designed for simplicity, taste, and one-pot cooking.

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1. Bubba’s Classic Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain rice

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp thyme

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• 2 tbsp olive oil

• Chopped parsley for garnish

Instructions

1. Heat oil in a large pot over medium heat. Brown sausage; remove and set aside.

2. Brown chicken until golden; remove.

3. Sauté onion, bell pepper, and celery until softened. Add garlic.

4. Stir in spices and bay leaves.

5. Add rice, broth, tomatoes, chicken, and sausage. Mix well.

6. Simmer, covered, for 25–30 minutes until rice is tender.

7. Let rest 5 minutes, garnish, and serve.

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2. Bubba’s Cajun Skillet Jambalaya

Ingredients

• 12 oz smoked sausage, sliced

• 1 lb chicken thighs, diced

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• ½ tsp smoked paprika

• ½ tsp cayenne (optional)

• 2 bay leaves

• 1 tbsp olive oil

Instructions

1. Brown sausage in a large skillet; remove.

2. Brown chicken in the same skillet; remove.

3. Sauté vegetables until soft. Add garlic and spices.

4. Stir in rice, then add broth. Return sausage and chicken.

5. Simmer, covered, 25 minutes until rice is tender.

6. Let rest, remove bay leaves, and serve.

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3. Bubba’s Chicken, Shrimp & Sausage Jambalaya

Ingredients

• 1 lb chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 lb raw shrimp, peeled and deveined

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain rice

• 4 cups chicken broth

• 1 tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp thyme

• 2 bay leaves

• 2 tbsp olive oil

Instructions

1. Brown sausage and chicken in a heavy pot; remove.

2. Sauté vegetables, then add spices.

3. Stir in rice, broth, sausage, and chicken. Cover and simmer 25 minutes.

4. Add shrimp in the last 5–7 minutes.

5. Remove bay leaves, let rest, and serve.

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Bubba’s Jambalaya Tips

• Chicken thighs are best for moisture and flavor.

• Brown meats well for deep, smoky flavor.

• Don’t stir rice once simmering to avoid mushiness.

• Add shrimp last to prevent overcooking.

• Resting time improves texture and flavor.

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop with splash of broth or microwave covered

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Final Thoughts

Bubba’s Jambalaya Recipes capture the heart of Louisiana cooking—smoky, savory, and satisfying. Whether you want a simple chicken-and-sausage version, a spicy Cajun skillet, or a hearty shrimp addition, these recipes are perfect for family meals or entertaining friends.

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

Directions

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.
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.
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.

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