cajun jambalaya

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana. 

Easy Cajun Jambalaya

olive oil

onion, chopped

bell peppers, chopped

Kosher salt

black pepper

lb. boneless skinless chicken breasts, cut into 1" pieces

oregano

andouille sausage, sliced

garlic,

tomato paste

c. low-sodium chicken stock

tomatoes

c. long grain rice

tsp. Old Bay seasoning

lb. medium shrimp, peeled and deveined

green onions, thinly sliced

I didn’t have tomato paste so I added in some Bloody Mary mix. It added great flavor. My rice cooked in about 10-15 minutes. It was perfect!

This was beyond delicious! Recipe is saved for future use. But, definitely needs the missing trinity, celery!

I made this without the canned tomatoes, and I added a tsp of Cajun seasoning and they’re still raving about it. Lovely recipe !

I’m not sure what rice everyone else is using but I bought plain long grain rice and I’ve had to add water because the rice is still ROCK hard. I wish I would have just used minute rice. We will see if I can get the rice to cook enough but im already to almost 30 minutes cooking! It has a great flavor though. I also accidentally used a whole can of tomato paste instead of 2 tablespoons but that doesn’t seem to have affected it.

This was super easy and definitely full of flavor. I used cauliflower rice in it, and it worked great. Since I didn’t use rice, I probably could have lessen the amount of liquid, but I like the broth. I also add more tomatoes than it calls for. Again to make it more brothy.

Tried this recipe, and I will ALWAYS live by it! The only thing I added, and call me strange for doing it, was Kernal Season's Ranch Flavoring Salt. It was just amazing! Thank you SO much for this recipe! My parents AND daughter LOVED it!

I prepared this for dinner tonight and it was fantastic!  A great blend of ingredients and textures make for a very tasteful addition to my recipe notebook.  I plan on finishing the leftovers tomorrow!  5 stars

Added corn to mine and it was delicious! 5 stars

This recipe is very good although I did not add the tomatoes because several don’t like them but the tomato paste I added one more tablespoon than recipe called for & my rice was cooked separate then added to recipe in my huge cast iron pan. Oh and celery, got to do the trinity (Celery, onion & bell pepper) if your from Louisiana like me!  Will make this again, family raved over it!!

Tried this on the stovetop with lodge double Dutch oven to see if it was good to use on large, outdoor, wood fire, open kettle. PERFECT !! All ingredients came together for wholesome bodied dish, used cajon seasoning . Can’t wait to make on 10 gallon scale

I made this recipe and subbed out low sodium Rotel for the diced tomatoes - so tasty! The chilis made for a kick. The whole thing was very well seasoned.

Made this tonight, and my hunny thought it was delicious, and we don't use that word lightly.

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This Jambalaya Is Chock Full Of Flavor

Slow cooker jambalaya soup offers big flavor with minimal work. Make it in the morning for an easy, set it and forget it dinner any night of the week.

Slow Cooker Jambalaya Soup

16 oz kielbasa sausage (thinly

chicken

28 oz can diced tomatoes (DO NOT DRAIN)

onion

green bell peppers (seeded & chopped)

celery

chicken broth

tsp oregano

tsp creole seasoning

cayenne pepper

thyme

garlic powder

black pepper (to taste)

jasmine rice (cooked according to package instructions)

Add all of the ingredients, EXCEPT the rice to the bowl of your slow cooker.

Cook on low for 7-8 hours, or on high for 3-4 hours.

Once done, add some rice to a soup bowl and ladle the soup out over top.

Repeat for all servings.

Cajun Jambalaya is full of andouille sausage, chicken, the holy trinity, and has all of the flavors of an authentic Louisiana recipe!  This easy one-pot meal is gluten-free and makes a healthier Cajun dinner or Mardi Gras recipe.

Sausage & Chicken Cajun Jambalaya

olive oil (divided)

sausage

salt (divided)

pepper

sweet onion (finely chopped)

celery (finely chopped)

green bell pepper (finely chopped)

garlic (crushed)

thyme (dried)

basil (dried)

Worcestershire sauce (gluten free)

can diced tomatoes (with juice)

½ cups long grain white rice (rinsed and drained)

parsley (finely chopped)

See this recipe in Meal Plan

In a large pot, or Dutch oven, add 1 tablespoon oil and sausage. Cook for 2 minutes.

Add chicken and continue cooking over medium heat for 8-10 minutes, or until it is cooked through.

Remove meat from the pot and set aside.

Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper.  Cook for 6-8 minutes, or until vegetables are almost tender.  Add garlic and saute for an additional 2 minutes.

Place chicken and sausage back into the pot.

In a small bowl combine salt, pepper, thyme, basil and cayenne pepper.  Toss to combine.

Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies.  Stir to combine.

Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine.

Bring contents to a boil and then reduce heat to low. Cover the pot with a lid and let simmer for 30-40 minutes.

Check on the jambalaya at 25 minutes and see if it needs additional liquid.  If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.

Once rice is completely cooked, serve immediately with fresh parsley and enjoy!&nbsp;&nbsp;See this recipe in Meal Plan #7

Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!&nbsp;

Slow Cooker Jambalaya Recipe

andouille sausage

shrimp

chicken breast

bell peppers

jalapeños ((see note), seeds and stems removed)

white rice

garlic

store-bought

½ teaspoon each salt and pepper (or to taste)

cilantro or parsley, for topping (optional)

Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.

Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender

About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

The rice was a mix of cooked and hard after 2 hours and i followed all the measurements. I had to leave on longer than ii expected

I omit the chicken because I am not a fan of chicken. Sometimes I do pork but trying to think of another meat to add or sometimes 2 of the sausage. I use crawfish boil as Cajun seasoning is way too salty for me. I usually also omit the salt and pepper to the meal. This is one meal that I can make up to 3 times a year. I have had this page pinned on my dinner board for years if that says anything lol. Thank you for sharing this recipe. If you have any idea of what other meat I could use, please let me know.

I made this last week and it was DELICIOUS! I am making it again this week as my husband couldn’t stop talking about it. The only thing I am doing differently now is cooking the rice separately then I will add it into the crock pot at the end to absorb the flavor. I couldn’t get the rice to cook all the way through in the crockpot last time. It was on for 3 hours and it was still Al dente! Thank you  for this recipe.

Wish it were more complex in flavor and less tomato-forward.

I love this recipe and have made it a few times. I find my rice sometimes needs high heat to cook through. Anyone else? I like to add extra garlic too.

Excellent recipe. Instead of fresh jalapeno, I opted for pickled jalapeno, which I think enhanced the taste.

I recommend making the rice separate, ours was on the mushy side. Also, one jalapeno was pretty spicy for us (or maybe we just had a really spicy one? LOL) Overall, we enjoyed it and will probably make again.

I used 2 instead of 3 tablespoons of Cajun seasoning and thought it was still way too spicy. My husband who usually likes spicy things agreed it was too hot. I  omitted the jalapenos completely. I will make the recipe again, but only use 1 tablespoon of seasoning and no jalapenos. 3 stars only because of the heat.

This one-pot sausage and shrimp jambalaya brings bold Cajun flavors together in a single skillet for an easy, weeknight-friendly dinner. Andouille sausage, shrimp, and aromatic vegetables are simmered with rice, fire-roasted tomatoes, and warm spices until everything is tender, fluffy, and deeply seasoned. Finished with black-eyed peas for extra heartiness, this streamlined jambalaya delivers classic comfort with minimal cleanup, making it ideal for busy nights or casual gatherings.

One-Pot Sausage And Shrimp Jambalaya Recipe by Tasty

olive oil, divided

celery stalks,

sweet onion,

red bell pepper,

kosher salt

garlic cloves,

oz andouille sausage, sliced into ¼-inch rounds

lb raw large peeled deveined tail-off shrimp

cajun seasoning

thyme leaves

hot smoked paprika

(15-ounce) can diced fire-roasted tomatoes, undrained

jasmine rice

black-eyed pea, drained and rinsed

parsley,

garlic bread,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the jambalaya: Heat 2 tablespoons of the oil in a 10-inch high-sided skillet or a braiser over medium-high until shimmering, about 1 minute. Add the onion, celery, bell pepper, and a pinch of salt. Cook, stirring often, until the vegetables are softened, 5–6 minutes.

Add the garlic to the skillet mixture, and cook, stirring constantly, until fragrant, about 30 seconds.

Add the remaining 2 tablespoons oil to the skillet mixture, and let heat for 30 seconds.

Add the sausage to the skillet mixture, and cook, stirring occasionally, until slightly browned, 3–4 minutes.

Add the shrimp to the skillet mixture, and cook, stirring occasionally, until just coated in the oil, 1–2 minutes.

Add the Cajun seasoning, thyme, paprika, black pepper, and cayenne to the skillet mixture. Cook, stirring constantly, until the mixture is fragrant, 30–60 seconds.

Add the tomatoes and juices to the skillet mixture. Cook, stirring occasionally, until slightly bubbling, 2–3 minutes.

Add the broth and rice to the skillet mixture; stir to combine, then cover. Increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer, undisturbed, for 10 minutes.

Uncover the skillet. Stir in the black-eyed peas, and cover again. Cook, undisturbed, until the rice is tender, fluffy, and cooked through, 10–15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Uncover, and stir the mixture, fluffing the rice with a large fork.

Top with your favorite hot sauce and a handful of chopped celery leaves and/or parsley. Serve with a side of garlic bread.

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Top 5 cajun jambalaya recipes from across the web

The most viewed cajun jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cajun Jambalaya

Slow Cooker Jambalaya Soup

Sausage & Chicken Cajun Jambalaya

Slow Cooker Jambalaya Recipe

One-Pot Sausage And Shrimp Jambalay...

The most viewed cajun jambalaya recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine