jambalaya recipes

Jambalaya

andouille sausage, sliced 1/2 inch thick

green bell peppers, chopped

celery,

scallions,

tomatoes

rice

chicken broth

Cajun seasoning

bay leaves

thyme

cayenne pepper (optional)

shrimp,

Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Excellent and very easy. I wondered about the rice, since Uncle Ben's instructions looked just like those for regular rice. After some research online, I found someone's comment that parboiled rice holds its shape during extended cooking and is therefore usually called for in Cajun jambalaya recipes. It worked perfectly in this recipe. The optional cayenne made it too spicy for some of my guests, perhaps because our Cajun seasoning already includes cayenne. Next time: hot sauce at table.

This was very quick and easy to prep and throw together!  It packed a big punch of heat (with the cayenne)  and flavor for a crackpot meal.  Be sure to use the correct rice and a good Cajun seasoning.

Everything came out perfect. I used 1 1/2 cups parboiled rice and cooked everything except shrimp In pressure cooker for 8 minutes. Great!!! Quick released pressure added 60 shelled  large shrimp on warm for 5 minutes. 

Very good flavor and easy to make. Rice always tends to be a little tough, so I would suggest making the rice separately and then adding to dish.

Easy and packed with flavor.  We sub in smoked sausage to relieve some spice.

Needed a bit more spice but it was a great meal!!

Great recipe! It’s easy and nice to make on a busy day.

Cajun Jambalaya

medium shrimp, peeled, deveined and chopped

chicken, diced

Creole seasoning, recipe follows

olive oil

onion

green bell pepper

celery

garlic

Worcestershire sauce

hot sauce

chicken stock

Andouille sausage, sliced

Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

This was really good and easy to make. My picky eaters all loved it as well! I doubled the recipe and made it as written. I did not cover the pot ever during simmering and I thought the moisture level was perfect. For those worried about heat, it's in the Cajun seasoning. Normal hot sauce isn't going to do anything. I used Tony Chachere's creole seasoning.

This dish is a family and friends *favorite*. It is absolutely phenomenal. Every time I’ve made it, people have freaked out. The Bayou Blast seasoning is extra tasty (be sure to make this-don’t go with store bought!) and can be used as a rub for chicken breasts on the grill or even mixed in with some oil, water, and balsamic vinegar for a DELICIOUS, mouth watering marinade. 

All I can say is 100% will make again. This has become my go to jambalaya recipe. P H E N O M E N A L 

I made this tonight and doubled the recipe so we could have leftovers. I made it exactly as written except used half the amount of hot sauce and used canned diced tomatoes rather than fresh. Really happy with how it came out...the flavor is so amazing except it was a bit too spicy for my husband and daughter. My husband’s head was sweating! We added a couple tablespoons of butter to the pot and it really tamed the heat. Looking forward to eating the leftovers, and when I make it again I will leave out the hot sauce and maybe dial back the Creole seasoning a tiny bit. Easy, hearty and super flavorful. Definitely a keeper!

Just finished. It’s very easy and smells delicious. Waiting to serve it now!

I've tried and failed at making jambalaya in the past, but this recipe made it so easy! I adjusted the amounts to accommodate my large family, and it came out perfectly. Everyone enjoyed it! 

I tried this recipe the first time by doubling it and it turned out perfect. It’s very easy to make and I plan on trying different meats in it next time. So good and so easy!

I’ve been making this recipe for years, and it’s a family favorite. It’s extremely forgiving, easily adaptable, and pretty hard to mess up. I always make a double batch - leftovers are a must, since flavor is even better the next day! We actually like it better with brown rice instead of white (it increases initial rice cooking time to 40 min). Sometimes I make it with canned diced tomatoes instead of fresh (a 14.5-oz can for a double recipe) and both are equally delicious. The recipe does make a fairly brothy mixture, but after refrigeration overnight all excess liquid is absorbed. You can always reduce the chicken broth if you prefer it more fluffy than stewy.

Pork and Sausage Jambalaya

cooking oil

pork

yellow onions, chopped

water

sausage

salt

black pepper

red pepper

garlic powder

long grain rice (recommended: Mahatma brand)

In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.

Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.

When prepaired as written, this recipe comes out very greasy. One should cook the suasage at the same time as the pork. Then drain all the fat. If you choose to boil the sausage as written in the recipe, the meat mixture should be drained, rinsed and then again add the water. Be sure to reseason the mixture. You might want to kick up the seasoning a little as this dish is slightly bland. 

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Everything Jambalaya

extra-virgin olive oil, once around the pan

butter

chicken

onion,

green bell pepper, chopped

bay leaf, fresh or dried

hot sauce cayenne pepper

(a handful) all-purpose flour

stock

(1/3 palmful) cumin

(1/2 palmful) dark chili powder

(1/3 palmful) poultry seasoning

salt and black pepper

Fresh thyme, chopped for garnish

enriched white rice

How to Make Homemade Jambalaya | Everything Jambalaya

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

No one liked this. Only tried cause I had everything but the garnish &amp; it seemed quicker than my go-to recipe. Very disappointed! We got pizza! Just yuck!  Will try to tweak it tomorrow.

Darn good.  I used a couple of dashes of cholula hot sauce and I added the rice to the mixture at the end because I like the rice to absorb the flavor. Very good recipe.

Easy, fast &amp; tasty.  I do well with Rachel’s recipes.

Served over linguine pasta! It was amazing!!!! My family asks for it over and over again! 

Husband said definitely a keeper!!  It was delicious.  Thank you for the recipe.

My husband and I thought this was delicious and I liked how easy it was to make.

Chicken Jambalaya

canola oil, divided

yellow onion, chopped

cayenne pepper

can diced tomatoes, with juice

parsley,

In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

I followed the recipe to a tee. I did add some Cajun sausage and it was great. I may reduce the rice down to one cup next time but everyone loved the flavors. 

Recipe was easy and the result was delicious!

Just did not taste like real New Orleans jambalaya. Won't be using this recipe again.

The recipe did not call for enough meat.  Fortunately I added andouille sausage.  Two cups of rice is to much.  The rice overpowered the other ingredients.

Pretty tasty.  I omitted the cayenne and only used a dash of cajun seasoning b/c I don't like spicy.  I used brown rice and a 10oz can of rotel tomatoes.  The rotel and black pepper added  enough heat for me.  Next time I will add sausage.

I've made the original recipe before and it was very tasty.  The last time I made it, I added about a half pound of sliced smoked sausage from my local deli and substituted 1 cup of white rice with brown rice.  It was superb!

oh my wow! This has amazing flavor and made so much! followed the recipe exactly and came out amazing! thanks for the recipe!!!!!!

This was pretty good! I feel like it would be better with sausage rather than chicken, but it was still delicious. I even saved some of it to put in the quesadillas the next night. Great ideas, Sandra!

Gulf Shrimp Jambalaya

andouille sausage,

green peppers, seeded and cut into 1/4-inch dice

Kosher salt

garlic,

bundle fresh thyme

For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.

Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.

Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.

Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

Be careful with the cayenne. A little goes a long way and you don’t want to make your family turn red and smoke!

Brought some in to my work family a few years ago..  they now request me to make it every year during the cooold MN winter.  DELISH!!!!

Loved it ! Although I had to wait for my rice to cook a bit longer than 25 minutes. 

Made this and it turned out pretty good, but one teaspoon of cayenne had my mouth on fire. Next time, I will make it with half the cayenne. Otherwise it was spot-on.

Excellent but I add small scallops as well and swap out the diced tomatoes for tomato sauce and par cook the rice (I use brown) in the stock.   It is a wonderful Sunday dinner meal

My very picky eater emptied his bowl! Great dish!

Absolutely delicious!  My husband can’t do very spicy so we had to reduce the amount of cayenne, but it was easy to make and this will be something I will make over and over!  

https://www.foodnetwork.com/videos/annes-gulf-shrimp-jambalaya-0170357

You don't have to head to the bayou to enjoy Anne's Gulf shrimp jambalaya.

Anne's Gulf Shrimp Jambalaya

Vegetarian Jambalaya

celery, celery leaves

carrots,

red bell pepper,

hot smoked paprika

salt and pepper

black-eyed peas

okra,

Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute.

Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1 1/2 cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes.

Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluff the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper.

Delicious recipe! We subbed plant based sausage for the okra and loved it! 

As others note, desperately needs salt, and the rice needed longer to cook than planned. I think this would benefit from tomato sauce to add more punch. In general, just didn’t really satisfy my craving for N’awlins food. 

i didn;t like it very much, i think the black eyed peas made the texture a bit confusing and theres barely any flavor. you would need a large amount of salt which is 1. not healthy and 2. probably wouldn't taste so great or you would have to dump hot sauce all over. i added shrimp and that tasted nice but that was the only thing i liked about it. 2 stars.

This is good, but what made it great was a little Tony Chachere's Creole Seasoning, but I am a Cajun Girl!

It's not bad. My rice didn't cook enough unfortunately but that was my fault. It definitely needs a heavy amount of salt and/or hot sauce. I ended up making a couple of chicken breast strips to throw on top at the end because I knew my family would be picky about it. I'll definitely try it again though, maybe without the okra. 

Very good! I skipped the black eyed peas because I didn't have any on hand and it was still delicious. 

Great, easy, weeknight dinner - it needs to be seasoned with salt well and it needs hot sauce (we used a heavy hand with Frank's and it was perfect!!).  Also, good the next day for leftover lunch!

Cajun Chicken and Sausage Jambalaya

chicken thigh meat

onions,

tasso,

thyme leaves

sweet basil leaves

white pepper

red pepper flakes

curly parsley leaves

The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.

Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)

Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.

Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)

When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!

After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.

For a richer jambalaya substitute turkey stock for the chicken stock called for above.

If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.

The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.

Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.

Pretty much how I make mine , but I use Trinity and brown my rice some before adding my stock .. I also add salt and cayenne and other seasonings .. I rinse my rice until water runs clear… and after it’s cooked I allow it to sit , fire cut , not lifting the lid of pot for 6 minutes before gently turning in the meats and such sitting on top. <br />Another wonderful thing about using a cast iron pot is you can totally cut the heat and allow it to sit when cooking open fire as cast iron holds the heat and cooks it well ! Great recipe ! 

To me, jambalaya is one of the three main dishes in New Orleans that happily involve rice. There’s gumbo, a nice stew served poured over or aside rice, and etouffée which has a bit of a thicker sauce. Jambalaya stands apart from those two in that it’s made all in one pot, rice included. This is simple cooking — you can add shrimp at the end, as here, but I often do not and instead use this recipe to clean out the meat section of my refrigerator. I can also admit to sometimes using rotisserie chicken or pork chops in place of the meat here. Whatever works, works!

Sunny Anderson's Simple Jambalaya Beauty, as seen on The Kitchen, Season 33.

Sunny's Simple Jambalaya

vegetable oil

andouille sausage, sliced into 1/2-inch-thick rounds

boneless, skinless dark meat chicken,

Cajun seasoning,

green bell pepper, seeded and finely chopped

red bell pepper, seeded and finely chopped

sweet onion, finely chopped

filé powder,

chicken stock base,

shakes hot sauce,

For the meat: Add the oil to a large pot or Dutch oven and heat over medium-high heat. When the oil begins to swirl, add the sausage and allow the rounds to get color while stirring occasionally, 6 to 8 minutes. Remove to a plate with a slotted spoon, leaving the fat in the pot. Add the chicken and Cajun seasoning to the pot. Cook to get color on the chicken just like the sausage, 6 to 8 minutes, then remove to the same plate with a slotted spoon.

For the veggies: Lower the heat to medium. Add the thyme, celery, bell peppers, onion, red pepper flakes, a pinch of salt (remember the Cajun seasoning has salt!) and a few grinds of black pepper. Cook while stirring until everything is tender, 3 to 5 minutes. Add the filé powder and crushed tomatoes and cook, stirring occasionally, until the color deepens and the contents of the pot thickens, 8 to 10 minutes.

To finish: Add the chicken stock base and 4 cups water to the pot. Return the chicken and sausage and any collected juices to the pot. Stir in the rice. Turn the heat down to low, cover and cook until the rice is tender, about 25 minutes.

Add the shrimp to the pot along with a few shakes of hot sauce. Stir and cover. Cook until the shrimp is pink and cooked through, 2 to 3 minutes more. Serve topped with the scallion greens and a dusting of filé powder.

I love a one-pot-cook type of dish like this jambalaya, which is almost completely prepared in one large pot (the shrimp are quickly sauteed in a separate skillet just before serving, to keep them from overcooking). Jambalaya can be made with a variety of ingredients, depending on the region. This version includes smoky andouille, tender chicken thighs and juicy shrimp, but feel free to make this with your favorite protein or what you have in your fridge.

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Top Tags

Jambalaya

Cajun Jambalaya

Pork and Sausage Jambalaya

Everything Jambalaya

Chicken Jambalaya

Gulf Shrimp Jambalaya

Vegetarian Jambalaya

Cajun Chicken and Sausage Jambalaya

Sunny's Simple Jambalaya

Shrimp, Chicken and Andouille Jamba...

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