There is something incredibly comforting and wildly flavorful about a well-made Cajun Jambalaya Recipe that just feels like a warm hug from the heart of Louisiana. This dish is a vibrant medley of smoky sausage, tender chicken, and perfectly cooked shrimp all melding together with aromatic spices and fresh vegetables. Each bite bursts with layers of tastes and textures that make it a perfect crowd-pleaser yet surprisingly approachable to prepare at home. Whether you’re craving a hearty dinner or aiming to impress friends with a soulful Southern classic, this recipe brings the lively spirit of Cajun cooking right to your kitchen.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this mouthwatering Cajun Jambalaya Recipe. The beauty lies in how simple, fresh, and bold the components are, each playing a crucial role in developing depth of flavor, vibrant color, and the perfect mix of textures.
- Smoked paprika, garlic powder, onion powder (1 1/2 tsp each): These spices lay the rich, smoky foundation essential for Cajun flavor.
- Salt (1 teaspoon): Balances and enhances all the flavors perfectly.
- Dried thyme, dried oregano, pepper (1/2 tsp each): Adds herbal warmth and subtle complexity.
- Cayenne pepper (1/4 to 1/2 teaspoon): For that signature Cajun kick, adjust to your heat preference.
- Olive oil (3 tablespoons, divided): Used to sauté and develop rich caramelization on proteins and veggies.
- Cajun/andouille sausage (12 ounces, sliced): Offers smoky, spicy notes that are indispensable.
- Chicken thighs or breasts (1 pound): Adds juicy, tender protein that soaks up the spices.
- Raw large shrimp (12 ounces, shelled, deveined): Brings fresh, slightly sweet seafood flavor.
- Unsalted butter (2 tablespoons): Introduces creaminess and helps everything meld together.
- Uncooked long grain jasmine rice (1 1/2 cups, rinsed): The hearty grain foundation that absorbs all the delicious juices.
- Yellow onion (1, chopped): Provides a sweet, aromatic base.
- Green and red bell peppers (1 each, chopped): Adds vibrant color and subtle crunch.
- Celery (2 stalks, chopped): Lends classic Cajun flavor and texture.
- Garlic (4 cloves, minced): Infuses the dish with robust warmth and depth.
- Tomato paste (1 tablespoon): Delivers a rich, concentrated tomato flavor.
- Low sodium chicken broth (2 3/4 cups): Provides the cooking liquid that ties all ingredients together.
- Fire roasted diced tomatoes (1 15 oz. can, not drained): Adds smoky, tangy tomato notes and moisture.
- Bay leaf (1): Adds gentle herbal undertones during cooking.
- Lemon juice (1 tablespoon): Brightens the final dish with a fresh citrus lift.
- Green onions and fresh parsley: For garnish and bursts of freshness.
- Hot sauce: A personal touch of extra heat to serve alongside.
How to Make Cajun Jambalaya Recipe
Step 1: Prep and Season
Start by preheating your oven to 325°F and mixing your Cajun seasoning blend in a small bowl. This seasoning mix is key to giving the jambalaya its authentic, vibrant flavor profile that you’ll come back to time and again.
Step 2: Cook the Shrimp
Toss the shrimp in a bit of your Cajun seasoning, then heat a tablespoon of olive oil over medium-high heat. Cook the shrimp until just opaque, roughly two minutes per side. Don’t overcook here—shrimp cook fast and you want them tender and juicy, ready to join the jambalaya at the end.
Step 3: Brown the Sausage
Next up, brown your sliced Cajun or andouille sausage in the same pan. This step renders some delicious sausage fat which will add depth and richness to the whole dish. Once nicely caramelized, set the sausage aside.
Step 4: Season and Cook Chicken
If using chicken breasts, gently pound them to an even thickness for uniform cooking, then season well with Cajun spices. Brown the chicken in the flavorful oil and sausage drippings over medium heat, cooking through without drying out. Rest and cut into bite-size chunks when done.
Step 5: Sauté the Rice and Vegetables
Start melting butter in the pan and add rinsed rice and onions, sautéing until fragrant and translucent. Then toss in your bell peppers, celery, and remaining Cajun seasoning, letting the vegetables soften and the flavors really bloom together. A quick addition of tomato paste and garlic rounds out this savory base.
Step 6: Add Liquids and Bake
Pour in chicken broth, add the bay leaf and the fire-roasted tomatoes with their juices, and bring everything to a gentle simmer on the stovetop. Then cover and transfer your pot to the oven to bake, checking periodically until the rice is tender and has soaked up those fantastic flavors.
Step 7: Finish with Meats and Rest
Remove the pot, stir in lemon juice for brightness, then fold in the cooked chicken and sausage. Pile the shrimp on top, cover, and let the jambalaya rest so the rice firms up to that perfect, beautiful texture. This resting phase enhances the melding of all those incredible flavors.
Step 8: Garnish and Serve
Before serving, fluff with a fork and add fresh green onions, parsley, and a splash of hot sauce if you love some extra heat. Your Cajun Jambalaya Recipe is now ready to delight everyone lucky enough to have a bowl.
How to Serve Cajun Jambalaya Recipe
Garnishes
Fresh, bright garnishes like chopped green onions and parsley add a lovely pop of color and freshness that balances the rich, smoky flavors. A few dashes of hot sauce elevate the heat and personalize each bite, making the dish truly your own.
Side Dishes
This jambalaya stands beautifully on its own, but if you want to round out the meal, consider simple sides like a crisp green salad or some crusty French bread to soak up those flavorful juices. Coleslaw also provides a refreshing, crunchy contrast.
Creative Ways to Present
For a fun twist, serve the jambalaya in hollowed-out bell peppers or cast iron mini skillets for an impressive presentation at parties. Alternatively, spoon it over creamy grits for a luxurious Southern-inspired feast that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers in an airtight container in the fridge for up to three days. The flavors deepen even more after resting overnight, making for an excellent next-day meal.
Freezing
If you want to save your Cajun Jambalaya Recipe for longer, it freezes well. Portion into freezer-safe containers and freeze for up to two months. Just be sure to cool it completely before freezing to maintain the best texture.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water if it seems dry. This helps restore the moist, tender rice consistency and keeps the shrimp and meats juicy and tender.
FAQs
Can I make this Cajun Jambalaya Recipe with different proteins?
Absolutely! While the classic combo features sausage, chicken, and shrimp, you can switch things up with other meats like smoked turkey, or even use just chicken or shrimp depending on your preference.
Is it okay to use different types of rice?
Long grain jasmine rice is preferred for its texture, but you can use other long-grain varieties. Just remember that cooking times and liquid ratios may vary, so keep an eye on the rice as it bakes.
How spicy is this recipe really?
The recipe has a pleasant but moderate heat level thanks to the cayenne and Cajun spices. You can easily adjust the amount of cayenne pepper and hot sauce to make it milder or more fiery to suit your taste buds.
Can I prepare parts of this recipe ahead of time?
Yes! You can mix the Cajun seasoning blend in advance and even chop your vegetables beforehand. Cooking the proteins in steps is best done fresh to maintain texture and flavor, but the dish itself reheats beautifully.
What’s the key to getting perfectly cooked shrimp in jambalaya?
Cooking shrimp until just opaque and then removing them promptly prevents rubbery, overcooked shrimp. Adding them back at the end to rest with the rice keeps them tender and flavorful.
Final Thoughts
There is no better feeling than creating a soul-satisfying Cajun Jambalaya Recipe in your own kitchen—one that fills your home with the irresistible aromas of Cajun spices and hearty, meaty goodness. Once you try this recipe, it will quickly become one of your go-to dishes for feeding a crowd or enjoying a cozy family dinner. So roll up your sleeves, gather your ingredients, and dive into the vibrant flavors of Louisiana—you absolutely won’t regret it!
Print
Cajun Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Description
This classic Cajun Jambalaya recipe combines smoky and spicy flavors with hearty sausage, tender chicken, and succulent shrimp cooked together with vegetables and rice. Baked to perfection in the oven, it delivers a comforting, flavorful one-pot meal that serves 8 and is perfect for family dinners or gatherings.
Ingredients
Spices and Seasonings
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 teaspoon salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4–1/2 teaspoon cayenne pepper
Oils and Fats
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
Proteins
- 12 ounces Cajun or andouille sausage, sliced 1/4-inch thick (pork or chicken)
- 1 pound chicken thighs or breasts
- 12 ounces raw large shrimp, shelled, deveined, patted dry
Vegetables and Rice
- 1 1/2 cups uncooked long grain jasmine rice, thoroughly rinsed and drained
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Other Ingredients
- 1 tablespoon tomato paste
- 2 3/4 cups low sodium chicken broth
- 1 (15 oz) can fire roasted diced tomatoes, not drained
- 1 bay leaf
- 1 tablespoon lemon juice
- Green onions for garnish
- Fresh parsley for garnish
- Hot sauce to taste
Instructions
- Prep: Preheat your oven to 325°F. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, dried thyme, dried oregano, pepper, and cayenne pepper to create the Cajun seasoning blend.
- Cook Shrimp: Toss the shrimp with 1 1/2 teaspoons of the Cajun seasoning in a medium bowl. Heat 1 tablespoon of olive oil in a large braiser or Dutch oven over medium-high heat until shimmering. Cook shrimp evenly for about 2 minutes per side until just opaque. Remove shrimp with tongs and set aside on a plate to cool. Optionally, chop tail ends once manageable.
- Cook Sausage: Add the sliced sausage to the pan in an even layer over medium heat. Brown the sausage on both sides until nicely caramelized. Transfer sausage to a plate and set aside.
- Season the Chicken: If using chicken breasts, cover with plastic wrap and pound to even thickness. Season the chicken evenly with 2 teaspoons of Cajun seasoning.
- Cook the Chicken: Heat 2 tablespoons of olive oil in the pan using remaining sausage drippings over medium-high heat until shimmering. Add the chicken and reduce heat to medium. Cook each side for about 5-7 minutes until the internal temperature reaches 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into 1/2-inch chunks and set aside.
- Sauté Rice and Vegetables: Melt 2 tablespoons of butter in the drippings over medium heat. Add rinsed rice and chopped onions and sauté for 3 minutes until onions soften. Add chopped green and red bell peppers, celery, and the remaining Cajun seasoning. Continue to sauté for another 3 minutes. Stir in tomato paste and minced garlic and cook for 60 seconds more.
- Add Ingredients: Pour in the low sodium chicken broth, add the bay leaf and fire roasted diced tomatoes with their juice. Stir everything to combine well.
- Bake: Bring the mixture to a simmer over medium heat uncovered. Stir, cover with a lid, and transfer the pot to the preheated oven. Bake for 10 minutes, then check the rice for tenderness. If still undercooked, bake for an additional 2 to 5 minutes until rice is tender, adding a splash of broth if needed.
- Add Meats and Rest: Remove the pot from the oven. Stir in lemon juice, chunks of chicken, and sausage. The rice will firm up as it rests. Top with cooked shrimp, cover the pot again, and let rest undisturbed for 10 minutes.
- Garnish: Fluff the jambalaya gently with a fork. Serve hot garnished with sliced green onions, fresh parsley, and hot sauce or salt to taste.
Notes
- Make sure to rinse the jasmine rice thoroughly to remove excess starch for better texture.
- Adjust cayenne pepper to control the heat level – start low for mild spice.
- You can substitute chicken thighs for breasts for more juicy and flavorful meat.
- Resting the cooked jambalaya allows flavors to meld and rice texture to perfect.
- If you prefer, shrimp can be cooked last on the stovetop rather than baked with rice for fresher texture.
