Cajun Jambalaya

Cajun Jambalaya

Smoky, Spicy, One-Pot Louisiana Comfort Food

Cajun jambalaya is a beloved Southern classic, known for its bold, smoky flavor, hearty proteins, and perfectly seasoned rice. Unlike Creole jambalaya, it typically omits tomatoes and focuses on browned meats, aromatic vegetables, and spicy seasonings. These recipes are simple enough for weeknights yet impressive enough for entertaining.

Below are three Cajun jambalaya variations: classic chicken and sausage, shrimp-heavy, and a quick skillet version.

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1. Classic Cajun Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp black pepper

• ½ tsp cayenne (optional)

• 2 bay leaves

• 2 tbsp olive oil

• Chopped green onions for garnish

Instructions

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

2. Brown chicken in the same pot; remove.

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

4. Stir in Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves.

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

6. Cover and simmer 25–30 minutes until rice is tender.

7. Rest 5 minutes, fluff, garnish, and serve.

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2. Cajun Shrimp & Sausage Jambalaya

Ingredients

• 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 cooked rice

• ½ cup chicken or seafood broth

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ¼ tsp cayenne

• 1 tbsp butter or oil

• Lemon wedges for garnish

Instructions

1. Sauté sausage in skillet until browned; remove.

2. Cook vegetables in skillet until tender, add garlic and spices.

3. Stir in rice and broth.

4. Return sausage to skillet; add shrimp last and cook 5–6 minutes until pink.

5. Finish with lemon wedges and serve.

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3. Quick Weeknight Cajun Jambalaya Skillet

Ingredients

• 1 lb chicken breast or thighs, diced

• 12 oz smoked sausage, sliced

• 1 onion, diced

• 1 bell pepper, diced

• 1 cup instant or parboiled rice

• 2 cups chicken broth

• 1 tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp garlic powder

• 1 tbsp olive oil

Instructions

1. Brown sausage and chicken in a large skillet; remove.

2. Sauté vegetables in the same skillet.

3. Add rice, broth, and seasoning. Mix well.

4. Return sausage and chicken to skillet. Cover and cook 15–20 minutes.

5. Fluff and serve hot.

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Cajun Jambalaya Tips

• Brown meats deeply for authentic smoky flavor

• Chicken thighs are more flavorful and tender than breast

• Avoid stirring rice while cooking to prevent mushiness

• Adjust cayenne for your preferred spice level

• Rest jambalaya 5 minutes before serving for better texture

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop with a splash of broth or microwave covered

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Final Thoughts

Cajun jambalaya is a versatile, one-pot dish that brings bold Louisiana flavor to your table. From the classic chicken-and-sausage version to shrimp-heavy or quick skillet recipes, these dishes are perfect for family meals, weeknight dinners, or casual entertaining.

OTHER RECIPES

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. 

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. 

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. 

Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. 

Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. This is a good one. Enjoy !

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