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.

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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

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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

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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.

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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

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Cajun vs Creole Bubba-Style

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

Both styles work—Bubba won’t judge.

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Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Reheat: Stovetop with a splash of broth

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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 :

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Big Louisiana Flavor with Minimal Effort

Slow cooker jambalaya delivers all the bold, smoky flavor of traditional jambalaya with the convenience of set-it-and-forget-it cooking. Whether you prefer classic chicken and sausage, shrimp-loaded Creole style, or a lighter option, these recipes make it easy to enjoy a hearty Louisiana favorite any day of the week.

Below are three slow cooker jambalaya recipes, plus tips to make sure your rice and proteins turn out perfectly every time.

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1. Classic Slow Cooker Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless chicken thighs, diced

• 12 oz andouille or smoked sausage, sliced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1½ cups long-grain white rice

• 3½ cups chicken broth

• 1 (14.5 oz) can diced tomatoes (optional)

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp black pepper

• 2 bay leaves

Instructions

1. (Optional but recommended) Brown sausage and chicken in a skillet.

2. Add all ingredients except rice to slow cooker.

3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Stir in rice during the last 90 minutes on LOW or 45 minutes on HIGH.

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

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2. Slow Cooker Shrimp Jambalaya (Creole Style)

Ingredients

• 12 oz smoked sausage, sliced

• 1 lb raw shrimp, peeled and deveined

• 1 onion, diced

• 1 red or green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic

• 1½ cups long-grain rice

• 3 cups chicken or seafood broth

• 1 (14.5 oz) can diced tomatoes

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ½ tsp thyme

• 2 bay leaves

Instructions

1. Add all ingredients except shrimp and rice to slow cooker.

2. Cook on LOW 6 hours.

3. Stir in rice and cook 1 hour more.

4. Add shrimp during the final 20–30 minutes until pink.

5. Remove bay leaves and serve.

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3. Easy Dump-and-Go Slow Cooker Jambalaya

Ingredients

• 1 lb chicken breast or thighs

• 12 oz smoked sausage

• 1 bag frozen onion & bell pepper mix

• 1½ cups rice

• 3½ cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• 2 bay leaves

Instructions

1. Add all ingredients to slow cooker.

2. Cook on LOW 6–7 hours or HIGH 3–4 hours.

3. Stir once halfway through if possible.

4. Remove bay leaves, rest, and serve.

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Slow Cooker Jambalaya Tips (Very Important!)

• Brown meats first for best flavor (worth the extra step)

• Add shrimp at the end so they don’t overcook

• Use long-grain rice only

• If rice is soft early, switch slow cooker to WARM

• Stir gently before serving to fluff rice

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Cajun vs Creole in the Slow Cooker

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Slightly saucy

Both styles work well in a slow cooker—choose your favorite.

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop or microwave with splash of broth

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Final Thoughts

Slow cooker jambalaya recipes bring authentic Louisiana flavor to your table with almost no effort. Whether you prefer classic chicken and sausage, shrimp-heavy Creole style, or a quick dump-and-go option, these recipes make jambalaya approachable for any home cook.

OTHER RECIPES

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. 

Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.

 Discard bay leaves and spoon mixture over cooked rice.

VIDEO:

Cajun Chicken and Sausage Jambalaya

Cajun Chicken and Sausage Jambalaya

Smoky, Spicy, One-Pot Louisiana Classic

Cajun chicken and sausage jambalaya is a bold, rustic dish built on deeply browned meats, aromatic vegetables, and perfectly seasoned rice. This traditional Cajun-style recipe skips tomatoes and relies on technique and spice to create rich, satisfying flavor—all in one pot.

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Why You’ll Love This Recipe

• Authentic Cajun style (no tomatoes)

• One-pot meal with minimal cleanup

• Bold, smoky flavor from andouille sausage

• Perfect for meal prep and leftovers

• Easy to adjust spice level

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Ingredients

• 1 lb boneless, skinless chicken thighs, diced

• 12 oz andouille or smoked sausage, sliced

• 2 tbsp vegetable oil

• 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 paprika

• ½ tsp dried thyme

• ¼–½ tsp cayenne pepper (optional)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• Chopped green onions or parsley (optional)

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Instructions

Step 1: Brown the Sausage

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until deeply browned. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot and brown well 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 caramelized. Stir in garlic and cook 30 seconds.

Step 4: Season the Base

Add Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice and Liquid

Stir in rice, then add chicken broth. 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: Rest and Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently with a fork, garnish, and serve.

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Pro Tips for Perfect Cajun Jambalaya

• Use chicken thighs for juicy, flavorful results

• Brown meats deeply—this is where Cajun flavor comes from

• Don’t stir once the rice starts simmering

• Let jambalaya rest before serving for best texture

• Adjust spice at the end with hot sauce if needed

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Optional Variations

• Extra Spicy: Add more cayenne or chopped jalapeños

• Shrimp Addition: Stir in raw shrimp during the last 5–7 minutes

• Smokier Flavor: Use all-andouille sausage

• Low-Sodium: Choose reduced-sodium broth and seasoning

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Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

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

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Final Thoughts

This Cajun chicken and sausage jambalaya recipe delivers authentic Louisiana flavor with simple ingredients and classic technique. It’s hearty, comforting, and perfect for weeknight dinners or feeding a crowd.

OTHERS RECIPES

Ingredients

• 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
• 2 1/2 pounds boneless skinless chicken thigh meat
• 1 1/2 pounds onions, diced
• 2 tablespoons minced fresh garlic
• 1 pound tasso, cubed
• 3/4 tablespoon whole fresh thyme leaves
• 3/4 tablespoon chopped fresh sweet basil leaves
• 1/2 tablespoon coarsely ground black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon red pepper flakes
• 1/3 gallon chicken stock
• 1 1/4 pounds long-grain rice
• 1 tablespoon freshly chopped curly parsley leaves

VIDEO:

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 !

VIDEO:

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.

VIDEO:

Chicken, Shrimp and Andouille Jambalaya

Chicken, Shrimp and Andouille Jambalaya

A Classic Louisiana One-Pot Feast

This chicken, shrimp, and andouille jambalaya is the ultimate expression of Louisiana comfort food. Smoky sausage, tender chicken, and juicy shrimp are layered with aromatic vegetables, bold Cajun spices, and perfectly cooked rice—all in one pot. It’s hearty enough for gatherings, yet easy enough for weeknights.

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Why This Jambalaya Stands Out

• Uses three classic proteins for depth and balance

• One-pot cooking with minimal cleanup

• Authentic Cajun-Creole flavor profile

• Easy to adjust spice level

• Excellent for leftovers and meal prep

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Ingredients

Proteins

• 1 lb boneless, skinless 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 style)

Seasonings

• 1½ tsp Cajun or Creole 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 olive oil

• Chopped green onions or fresh parsley

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Instructions

Step 1: Brown the Andouille

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until well browned. Remove and set aside.

Step 2: Brown the Chicken

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

Step 3: Cook the Trinity

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

Step 4: Season & Build the Base

Add Cajun seasoning, smoked paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Stir 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 minutes until rice is tender.

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, garnish, and serve.

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Pro Tips for Perfect Jambalaya

• Use chicken thighs for moisture and flavor

• Add shrimp last to prevent overcooking

• Brown meats deeply for authentic Cajun taste

• Do not stir once rice starts simmering

• Let jambalaya rest before serving

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Cajun vs Creole Style

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Slightly saucy, herby

Both styles work beautifully with this recipe.

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Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Reheat: Stovetop with splash of broth

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Final Thoughts

This chicken, shrimp, and andouille jambalaya is bold, comforting, and deeply satisfying—a true Louisiana classic made easy for home cooks. Whether you’re cooking for family or feeding a crowd, this recipe delivers flavor in every bite.

OTHER RECIPES

Jambalaya Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1 lb andouille sausage, cut into 1/4 inch slices
• 1 large onion, chopped
• 2 celery ribs, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 1 1/2 cups long grain rice
• 1 (14 ounce) can tomatoes, chopped,with juice
• 2 cups chicken broth or 2 cups stock
• 8 ounces medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 3 green onions, finely chopped

Jambalaya Instructions:

1.First of all preheat oven to 350 degrees F.
2.And then in a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3.Next is to add andouille sausage, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4.Add rice, tomatoes with juice, and broth; bring to a boil.
5.Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6.Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. Enjoy the jambalaya ! Nice !
jambalaya recipe 2

VIDEO:

Jambalaya

Jambalaya Recipe2

Rich, Hearty One-Pot Louisiana Classic

This version of jambalaya leans into deeply browned meats, balanced spices, and a slightly richer texture. It’s not overly spicy, making it family-friendly while still delivering authentic Southern flavor. Perfect for home cooks who want bold taste without complexity.

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Why This Jambalaya Works

• Deep flavor from proper browning

• Balanced seasoning (not overpowering)

• One-pot, no-stress cooking

• Great for leftovers and meal prep

• Easy to scale up for gatherings

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Ingredients

Proteins

• 1 lb boneless chicken thighs, cubed

• 14 oz smoked sausage or andouille, sliced

Vegetables

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

Rice & Liquids

• 2 cups long-grain white rice

• 4½ cups chicken broth

• 1 cup crushed or diced tomatoes (optional – Creole-leaning)

Seasonings

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• ½ tsp dried thyme

• ½ tsp dried oregano

• ¼ tsp cayenne (optional)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

Cooking Fat & Garnish

• 2 tbsp vegetable oil

• Chopped green onions or parsley

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Instructions

Step 1: Brown the Sausage

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

Step 2: Brown the Chicken

Add chicken to the same pot. Cook until well browned on all sides. Remove and set aside with sausage.

Step 3: Cook the Trinity

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

Step 4: Build Flavor

Add Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice & Liquid

Stir in rice, then add broth and tomatoes (if using). Return sausage and chicken 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.

Step 7: Rest & Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently, garnish, and serve.

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Jambalaya Recipe #2 Tips

• Brown meats deeply for maximum flavor

• Use long-grain rice only (short-grain gets mushy)

• Don’t stir while simmering

• Resting time improves texture

• Adjust heat at the end, not the beginning

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Cajun or Creole—Your Choice

• Cajun Style: Skip tomatoes, add more browning

• Creole Style: Keep tomatoes for richer sauce

• Extra Smoky: Add smoked paprika or smoked sausage only

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Storage & Reheating

• Fridge: 4 days, airtight

• Freezer: 3 months

• Reheat: Stovetop with splash of broth

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Final Thoughts

Jambalaya Recipe #2 is ideal when you want classic Louisiana flavor with a slightly richer finish. It’s simple, reliable, and perfect for anyone building a recipe collection or food blog.

OTHER RECIPES

A nice jambalaya recipe to try !
JAMBALAYA RECIPE INGREDIENTS

* 2 tablespoons peanut oil, divided
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced into rounds
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 1 (16 ounce) can crushed Italian tomatoes
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon file powder
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

JAMBALAYA RECIPE INSTRUCTIONS

1. First of all heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat.

 Season the sausage and chicken pieces with Cajun seasoning. 

Saute sausage until browned. 

Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2. And then in the same pot, saute onion, bell pepper, celery and garlic until tender. 

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. 

Cook for 10 minutes, stirring occasionally.
3. Next is to stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. 

The jambalaya recipe is ready..enjoy the meal ! Nice !
jambalaya recipe-ii.

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