Cajun Jambalaya Yum (1)
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One of my all-time favorite foods and the epitome of comfort food is homemade jambalaya.

A magnificent dish ( Cajun Jambalaya)is created by combining rice, many seasonings, and straightforward components like chicken thighs, andouille sausage, and shrimp.

Although the dish’s flavor appears straightforward, the components are everything but!

Describe Cajun Jambalaya.

I always take culinary classes and embark on food tours when I travel to learn about the local cuisine’s culture. Gumbo and jambalaya, which I learned to make in New Orleans, are two of my all-time favorites.

The ingredients for the dish jambalaya are rice, sautéed vegetables, pork, and seafood.

Although it can be prepared for a regular dinner, it is usually served on special occasions or as a dish for large gatherings. This is a cajun jambalaya, hence there are no tomatoes in it.

Gumbo vs. Jambalaya

Cajun Jambalaya (1)
Food: Cajun Jambalaya (Source: The Salted Pepper)

Gumbo and jambalaya are very different cuisines.

A roux-based soup called gumbo is thickened with okra and has a broth basis (or file). It frequently goes with rice (and sometimes with a scoop of potato salad).

A rice-based dish called jambalaya is bursting with flavor thanks to cooked meats (in this case, chicken and sausage), a lovely fond (brown pieces in the pan), and excellent spice.

 Cajun Jambalaya contains what?

SEASONING When creating jambalaya, great seasoning is crucial! You can make your own Cajun seasoning or buy a prepackaged recipe.

Andy Roos seasonings are my favorite since they are flavorful without being excessively salty. You might need to order them based on where you reside, but I can guarantee you that it will be worthwhile!

PROTEIN This dish includes shrimp, andouille sausage, and chicken thighs. The chicken and sausage in this meal are cooked in oil to add a ton of flavor. The shrimp is added right before serving, and the rice’s steam cooks it until it is wonderfully soft.

VEGGIES The vegetables in this dish are celery, onion, and green pepper, just like in our etouffee recipe (aka the holy trinity).

Creating Jambalaya

It’s simple to prepare the entire dish in a single pot because jambalaya cooks best when cooked directly in a sizable pan or Dutch oven.

  1. Chicken and sausage should be cooked until well-browned and flavorful. Don’t stir it until it is thoroughly browned.
  2. Add the bell pepper, onion, and celery after scraping out any brown pieces.
  3. Stir in the rice, spices, and garlic. Add the broth and bay leaf, cover, and bake. Don’t hold back with the seasonings!
  4. Add parsley, green onions, and raw shrimp to the hot rice. Wrap up and relax (per the recipe below- the shrimp will cook from the heat of the rice).
  5. Remove bay leaf before serving heated.


  • Jambalaya keeps for about 4 days in the refrigerator when covered. Reheat it on the stove or in the microwave after giving it a good stir.
  • Jambalaya will last for about 2 months if frozen in sealed bags with the date printed on the outside.

Cajun Jambalaya

Everyone enjoys this Cajun jambalaya, which is stuffed with flavorful shrimp, chicken, sausage, rice, and vegetables.

20 minutes preparation

1 hour 10 minutes to cook

fifteen minutes of rest

1 hour 45 minutes in total

servings: Six portions


  • 1 tablespoon vegetable oil
  • 3 boneless chicken thighs cubed
  • ½ pound andouille sausage or smoked sausage, chopped
  • ½ small onion diced
  • 1 rib celery chopped
  • ½ green bell pepper chopped
  • 2 cloves garlic minced
  • 1 tablespoon low sodium cajun seasoning I prefer homemade
  • 1 cup parboiled rice
  • 2 cups chicken broth
  • 2 bay leaves
  • ½ pound raw shrimp peeled and deveined
  • 2 green onions sliced
  • 1 tablespoons parsley chopped


Cajun Jambalaya Easy (1)
Food: Cajun Jambalaya (Source: The Salted Pepper)
  1. Set the oven to 350°F.
  2. In a Dutch oven or other large oven-proof pot with a lid, heat vegetable oil over medium-high heat. include chicken and sausage. Cook until a thick crust forms. Don’t stir too frequently.
  3. Add the bell pepper, onion, and celery. Cook for 5 minutes, scraping up any browned bits from the pan’s bottom.
  4. To ensure that the rice is well-seasoned, combine the rice, garlic, and seasoning thoroughly.
  5. Bay leaves and broth are added. Bake for one hour covered.
  6. Raw shrimp, green onions, and parsley are added after the oven is turned off. Stir thoroughly, cover, and let sit for 15 minutes.
  7. Remove the bay leaves. Add French bread to the dish.

Nutrition information

Calories: 438 | Carbohydrates: 28g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 972mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 801IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 3mg