Name: Jambalaya Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 2 small onions (chopped); 1 red bell pepper (chopped); 2-3 serrano peppers (chopped); 2-3 jalapeno peppers (chopped); 2 stalks celery (chopped); 6 cloves garlic (chopped); 1 boneless (skinless chicken breast, chopped); ½ pound andouille sausage (chopped – if you want to get REALLY meaty, add a whole pound!); 3-4 tomatoes (chopped – about a pound); 1 teaspoon dried Mexican oregano; 1 teaspoon dried basil; Salt and pepper to taste; 8 ounces tomato sauce; 1 cups chicken stock; 1 cup white rice; ½ pound shrimp (peeled and deveined); 3 teaspoons spicy Cajun seasoning; 1 teaspoon olive oil; Chopped parsley for garnish; Your favorite hot sauce for serving

This jambalaya recipe is the best Cajun comfort food and so easy to make, with loads of shrimp, smoked andouille sausage, chicken, and plenty of spices.

If you like your jambalaya extra meaty, with plenty of chunky chicken, seasoned and seared shrimp, and spicy andouille sausage, then this recipe is going to make you happy. Are you a jambalaya fan? I love it so much.

I’ve had jambalaya all over the United States, especially in Louisiana where it was made famous, and this version is definitely my favorite.

The beauty of Cajun shrimp, chicken and andouille jambalaya is not only in the heat and awe-inspiring flavor, but also because it’s an easy to make one-pot meal.

I made this recently for a gathering and let it sit covered on the stove while everyone else scrambled with their meals. I just kept mine warm and it was certainly a crowd pleaser.

If you’ve never enjoyed jambalaya before, let’s discuss.

What is Jambalaya?

Jambalaya is a famous recipe from Louisiana and south eastern United States typically made with a combination of meats, vegetables and rice. The recipe and techniques vary from region to region, with meats ranging from seafood like crawfish, oysters and shrimp to smoked sausage, chicken, turkey, wild boar, duck and even alligator, among others.

Cajun and Creole versions differ somewhat, particularly in their use of tomatoes, seasonings and meats, but all together it is a highly popular and hearty dish.

My version is more of a Cajun version, with lots of Cajun seasonings, both chicken and smoked andouille, and I’m tossing in extra peppers because I like mine bit spicy, though the extra peppers are optional.

Let’s talk about how we make jambalaya, shall we?

Jambalaya Ingredients Needed

2 tablespoons olive oil
2 small onions, chopped
1 red bell pepper, chopped
2-3 serrano peppers, chopped (optional)
2-3 jalapeno peppers, chopped (optional)
2 stalks celery, chopped
6 cloves garlic, chopped
1 boneless skinless chicken breast, chopped
½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
3-4 tomatoes chopped – about a pound
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
Salt and pepper to taste
8 ounces tomato sauce
1 cup chicken stock (vegetable stock is good, too)
1 cup white rice
½ pound shrimp, peeled and deveined
3 teaspoons spicy Cajun seasoning (or more, as desired)
1 teaspoon olive oil
Chopped parsley for garnish
Your favorite hot sauce for serving

How to Make Jambalaya – the Recipe Method

First, heat a large pan or Dutch oven to medium high heat. Add oil with onions, peppers and celery. Cook them down about 6-7 minutes, until they soften up.
Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until the chicken is no longer pink and the sausage starts to cook through.
Add tomatoes and stir to break apart. Crushed tomatoes or diced tomatoes are good here, too. Cook for 3 minutes. Add oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
Stir in the white rice. Long grain white rice is good. Bring to a quick boil then reduce heat to a simmer, stirring occasionally. Cover and let simmer for 20 minutes, or until the rice is cooked and tender, to your preference. It could take 25 minutes to 30 minutes. Cooking time can vary, so keep an eye on it and test.
Heat a small pan to medium heat and add oil. For the shrimp, season with salt, black pepper and Cajun seasoning and saute a couple minutes each side, until cooked through. Stir them into the Jambalaya pot and remove from heat.
Serve your amazing Jambalaya into bowls and garnish with parsley or chopped green onions. Add in extra hot sauce if you’d like. Enjoy!

About the Peppers

With Cajun and Creole cuisine, green bell pepper is traditional. It is party of the Cajun Holy Trinity of onion, bell pepper, and celery. The regional food isn’t meant to be HOT, but is filled with wonderful spices and flavors.

However, if you’re looking to spice things up a little, you can either swap the bells for hotter peppers, or just toss in those hotter peppers.

Jalapeno peppers are always a great addition. Nice bit of heat, excellent flavor. Serrano peppers are also quite nice. Try a combination!

Recipe Tips

Stretch the Meal with More Rice. As mentioned, this is a thick and meaty version. I only added a single cup of rice and a single cup of chicken stock, with a focus on the proteins. I wanted those to stand out with huge chunks, but if you want this meal to stretch a bit further, double the rice and stock. I’ve done it both ways.
If you add more rice, up your simmering time to 45 minutes or so. Really just until the rice has properly cooked through. The rice will absorb all those flavors and fill up the pan, and it will still satisfy.

Serving Jambalaya and Spicing It Up

This will serve a small group of people, but if you’re like us and only cooking for two, it is still an excellent choice of meal because it holds up AWESOMELY to leftovers.

Scoop the rest of the jambalaya into plastic containers and refrigerate for up to a week. The flavors will continue to meld and will work for your next lunch or super quick dinner. Or both! It’s the best comfort food, truly. Such great flavor.

Don’t forget the hot sauce. Another popular ingredient is Worcestershire sauce. If you enjoy the flavor, add some in while simmering.

You can add the Worcestershire and hot pepper sauce when you add the tomato sauce, but you’ll already get plenty of heat from the jalapeno peppers and serranos. A teaspoon or more of cayenne pepper will heat things up, too.

If serranos are too hot for you, you can omit those and add either more jalapeno peppers or bell peppers. Still tastes great! I like to dash hot sauce over mine either in the whole pan or over the serving bowl, or both!

But that’s the beauty of hot sauce, isn’t it? Use it whenever you want.

Patty’s Perspective

I am amazed at how fast Mike put this meal together. And, I have to say this publicly, I wish he would make it more! I’m excited that one of our favorite local grocery stores known for their deli makes their own andouille sausage. I love the flavor in this dish. If you can find a high quality andouille, that can make a huge difference in the final meal.

Check Out Some of Our Other Popular Cajun Dishes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

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4.93 from 14 votes