Cajun Jambalaya

WANT TO SAVE THIS RECIPE?

I grew up in a home where food was the heart of every gathering, and Cajun Jambalaya was the dish that always brought everyone to the table. The aroma of smoky sausage, sautéed vegetables, and Creole spices filling the kitchen is something I still associate with comfort and celebration. Making this dish takes me right back to those lively family evenings—laughter echoing, music playing, and a pot of jambalaya simmering on the stove.

This Cajun Jambalaya recipe has everything I love in one pot: bold flavor, a bit of heat, and the perfect mix of juicy shrimp, tender chicken, and spicy sausage. It’s hearty, satisfying, and guaranteed to impress a crowd or just satisfy your craving for something soulful and delicious. Whether you’re feeding guests or just craving comfort food, this is one recipe you’ll want to make again and again.

---

Why You’ll Love This Cajun Jambalaya

Cajun Jambalaya isn’t just a meal—it’s a whole experience. It’s the kind of dish that fills your home with rich aromas and brings everyone rushing to the kitchen. I love how it balances smoky, savory, and spicy all in one bite. Plus, it’s made in one pot, which means fewer dishes and more time to enjoy. It’s also incredibly flexible—you can adjust the spice level or switch up the proteins to match your mood or pantry.

---

What Kind of Sausage Works Best in Cajun Jambalaya?

For a truly authentic flavor, I always reach for andouille sausage. It’s smoky, spicy, and gives the jambalaya that deep, rich Cajun taste that defines the dish. If you can’t find andouille, a good-quality smoked sausage will still do the trick—just make sure it has a little kick to it. The sausage you use will set the tone for the entire dish, so don’t be afraid to taste around and find one you love.

---

Options for Substitutions

Jambalaya is naturally forgiving, which is one reason I love making it. If you’re not a fan of shrimp, swap it out with extra chicken or even chunks of white fish like cod. No andouille? Kielbasa, chorizo, or another smoky sausage will work fine. You can make it milder by reducing the Cajun seasoning or add heat with hot sauce or cayenne. For a low-carb twist, you could even try cauliflower rice—though the texture won’t be quite the same, the flavor still holds up beautifully.

---

Ingredients for This Cajun Jambalaya

Andouille Sausage
This brings bold, smoky heat to the dish and serves as the flavor base. Browning it first releases oils that season the entire pot.

Shrimp
Tender and slightly sweet, shrimp cook quickly and balance out the spice of the sausage with their delicate texture.

Chicken Thighs
Juicy and flavorful, chicken thighs hold up well in jambalaya and soak in all the spices beautifully.

Long Grain Rice
The heart of jambalaya. Long grain rice stays fluffy and separates well, absorbing the broth and seasonings without becoming mushy.

Bell Peppers, Celery, and Onion (The Holy Trinity)
This trio is essential in Cajun cooking. Together, they create a deep, savory base that builds flavor from the start.

Garlic
A few cloves of garlic bring sharpness and complexity, balancing the richness of the meats.

Cajun Seasoning
This blend brings the heat and classic Louisiana flavor. You can use store-bought or make your own with paprika, cayenne, garlic powder, and herbs.

Chicken Broth
Adds moisture and depth. It helps the rice cook while infusing everything with a savory richness.

Green Onions and Parsley
Fresh herbs added at the end brighten up the dish and give a pop of color and freshness.

---

Step 1: Brown the Meats

Start by heating a large, deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until it’s browned and slightly crispy. Remove and set aside. In the same pan, cook the seasoned chicken pieces until browned on all sides. Remove and set aside with the sausage.

---

Step 2: Sauté the Holy Trinity

In the same pan, add a touch of oil if needed and toss in the chopped onions, bell peppers, and celery. Cook until softened and slightly golden, about 5–6 minutes. Stir in the minced garlic and cook for another minute until fragrant.

---

Step 3: Add Seasonings and Rice

Sprinkle in the Cajun seasoning and stir to coat the veggies evenly. Then, add the uncooked rice and toast it slightly in the pan for 1–2 minutes—this step deepens the flavor and gives the rice a slight nuttiness.

---

Step 4: Pour in Broth and Simmer

Return the sausage and chicken to the pot, then pour in the chicken broth. Stir well, bring to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes. Avoid lifting the lid too often—let the rice absorb all that flavor.

---

Step 5: Add the Shrimp

Once the rice is nearly cooked and the liquid has mostly absorbed, gently stir in the shrimp. Cover again and let it cook for another 5–7 minutes until the shrimp are pink and just cooked through.

---

Step 6: Finish and Serve

Fluff the jambalaya with a fork and stir in chopped green onions and parsley. Serve it hot right out of the pot, with hot sauce on the side if you like it extra spicy.

---

How Long to Cook the Cajun Jambalaya

The full process takes about 40–45 minutes from start to finish. Browning the meats and sautéing the vegetables will take around 15 minutes, while simmering the rice and broth takes about 20 minutes. The shrimp only need an additional 5–7 minutes at the end. It’s a fairly quick recipe considering the deep, layered flavor you get by the end.

---

Tips for Perfect Cajun Jambalaya

• Don’t skip browning the sausage and chicken. This step adds a golden, caramelized flavor base that you just can’t replicate later.
• Use long grain rice. It holds its texture well and doesn’t clump or go mushy.
• Watch your liquid levels. You want enough broth to cook the rice, but not so much that the dish turns soupy.
• Let the rice simmer undisturbed. Avoid stirring too much while it cooks—it can break up the rice and make it gummy.
• Add shrimp at the end. Shrimp cook fast and can easily turn rubbery if overcooked.
• Taste and adjust seasoning before serving. Cajun seasoning blends can vary in saltiness and heat—fine-tune it to your preference.
• Garnish with fresh herbs. It adds brightness and freshness that balances the smoky richness of the dish.
• Double up for leftovers. Jambalaya tastes even better the next day—just reheat gently to avoid drying it out.

---

Watch Out for These Mistakes While Cooking

Even though Cajun Jambalaya is a one-pot wonder, a few missteps can throw things off:

• Overcooking the shrimp – They only need a few minutes. Add them at the very end and pull the pot off the heat once they turn pink.
• Using the wrong rice – Short grain or quick-cooking rice can turn mushy. Stick with long grain for the best texture.
• Skipping the browning step – That golden crust on the sausage and chicken adds depth. Don’t rush it.
• Adding too much liquid – You want moist, fluffy rice, not soup. Stick to the recommended broth amount.
• Not seasoning in layers – Season your chicken and sausage separately to build layers of flavor throughout.
• Lifting the lid while simmering – Resist peeking too often, or the rice won’t cook evenly.
• Over-stirring the rice – Stirring too much while it cooks releases starch, making it sticky.
• Forgetting the fresh herbs at the end – They add a necessary pop of color and brightness.

---

What to Serve With Cajun Jambalaya?

Crusty French Bread

Perfect for soaking up every last bit of flavorful sauce.

Simple Green Salad

A fresh side salad with a tangy vinaigrette cuts through the richness of the dish.

Cornbread

Soft, buttery, and just slightly sweet—it complements the spice perfectly.

Garlic Butter Green Beans

Light, crisp, and full of garlicky flavor for a simple veggie side.

Collard Greens

Slow-cooked greens bring a Southern touch and earthy flavor to the table.

Fried Okra

Crispy and fun, this makes a great crunchy side or appetizer.

Pickled Vegetables

Their acidity and crunch balance out the rich flavors of jambalaya.

Lemon Wedges

Squeezing a bit of fresh lemon over your bowl brightens up the whole dish.

---

Storage Instructions

Cajun Jambalaya stores beautifully, making it perfect for meal prep or leftovers. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up and prevent it from drying out.

If you want to freeze it, portion the jambalaya into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat thoroughly. Note: Shrimp can change texture slightly after freezing, so consider adding fresh-cooked shrimp when reheating if you’re picky about texture.

---

Estimated Nutrition

Keep in mind that nutrition can vary depending on exact ingredients and brands used, but here’s a rough estimate per serving (based on 6 servings):

• Calories: 460
• Protein: 31g
• Fat: 18g
• Carbohydrates: 41g
• Fiber: 2g
• Sugar: 3g
• Sodium: 940mg

This dish is protein-packed and hearty, with a balanced mix of carbs and fats. To lighten it up, you can reduce the sausage or use brown rice for added fiber.

---

Frequently Asked Questions

Can I make Cajun Jambalaya ahead of time?

Yes! In fact, jambalaya tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat with a splash of broth or water.

Can I make this recipe without shrimp?

Absolutely. You can leave the shrimp out and just use chicken and sausage, or replace it with another protein like crab, scallops, or even tofu.

Is this recipe spicy?

It has a nice kick, thanks to the Cajun seasoning. If you prefer a milder flavor, use a low-spice seasoning blend or cut the amount in half and adjust to taste.

Can I use brown rice instead of white?

Yes, but brown rice takes longer to cook and may need more broth. Add about 1/2 cup more broth and extend the cooking time by 15–20 minutes.

What if I don’t have Cajun seasoning?

You can make your own using paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper. It’s easy and customizable.

Can I make this in a slow cooker?

Sort of. You can cook the chicken, sausage, veggies, and broth in a slow cooker, but I recommend cooking the rice separately and adding it at the end to avoid mushy results.

How do I keep the rice from getting soggy?

Use the right rice (long grain), stick to the liquid measurements, and don’t stir too often while it’s cooking. Also, keep the lid closed while it simmers.

Can I double this recipe?

Yes! Just make sure your pot is large enough. You may need to extend cooking time slightly and stir occasionally to ensure even cooking.

---

Conclusion

Cajun Jambalaya is one of those soulful, satisfying dishes that checks every box—flavorful, easy, and endlessly customizable. Whether you’re cooking for a crowd or just want something comforting for dinner, this dish delivers. Save this recipe to your Pinterest board so you can come back to it anytime, and don’t forget to share it with your family and friends—it’s too good not to pass along!

---

Print