Easy Jambalaya made with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or rice cooked with the jambalaya for one pot meal.
This classic version is a great addition to the site since you all love the Cajun Jambalaya Pasta on here so much!
This savory and rich jambalaya contains chicken, sausage, and shrimp cooked with the trinity of New Orleans flavors, celery, onion and bell peppers. Thyme, oregano, cajun seasoning and tomatoes are added to flavor the dish along with rice which is traditionally cooked with the rest of the ingredients, or alternately served along side it.
YES, it is traditionally made with the rice in the pot, but here’s the thing. This is a giant pot of food. Unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And do you know what that rice is going to do to that delicious jambalaya? Dry it out.
We tested cooking jambalaya the traditional way as well as without rice in the pot, and we love it this version significantly more. You can make the rice buttery and slightly salted before pouring this over, and just give it a few minutes to marry the flavors together.
Try eating the recipe this way and once you’ve tried it, you’ll love it. And leftovers are a breeze because there’s still liquid in the pot! Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes a Creamed Corn is served, and if serving with creamed corn try spicing it up with some jalapeños.
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Frequently Asked Questions
Gumbo is a traditional stew type dish made with a roux to thicken the sauce. Jambalaya is a traditional rice based recipe made with chicken, sausage and shrimp in one pot.
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoons dried oregano
¼ teaspoons dried thyme
1. Mix all the ingredients together and store in a covered container for up to three months
1. If cooked without rice, scoop some rice into your bowl.
2. Ladle the jambalaya over the rice, removing the shrimp from the bowl and setting it aside.
3. Cover with a wet paper towel and microwave until very hot (for us this is 3-4 minutes).
4. Lift the paper towel, add the shrimp into the bowl and cover the paper towel back over it and let it sit for 3-4 minutes.
5. The shrimp will be hot but not rubbery as it would be if you were to cook it a second time in the microwave.
How to Store Easy Jambalaya
- Serve: Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating.
- Store: Refrigerate Jambalaya in an airtight container for up to 4 days.
- Freeze: In a freezer safe container or plastic bag, Jambalaya will freeze for up to 3 months. Defrost in the refrigerator before reheating.
Ingredients
- 2 tablespoons canola oil
- 1 pound andouille sausage links , sliced
- 1 large onion , chopped
- 1 red bell pepper , finely chopped
- 2 stalks celery , thinly sliced
- 2 chicken breasts , skinless, boneless, cut into chunks
- 1 can (28 ounces) diced tomatoes
- 2 cups chicken broth
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 pound shrimp , 13-15 count
Instructions
- Add canola oil to your dutch oven on medium high heat.
- Add the sausage to the pan and cook until crisp and browned.
- Remove the sausage and add in the onion, bell pepper and celery.
- Cook for 5-7 minutes, stirring every few minutes.
- Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
- Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.
Nutrition
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Photos used in a previous version of this post.
Super easy and even though I had to substitute turkey kielbasa for the sausage it had plenty of flavor.
I’ve made this for Fat Tuesday for the past 3 or 4 years. It is delicious. I cook the rice separately and serve the Jambalaya over the rice. I’ve made Jambalaya with the rice in the pot and the rice gets mushy.
Absolutely loved this
It turned out perfect!!!!
I have never made jambalaya but this was so easy and delicious ? My husband loved it! I will definitely make this again and share with my daughters. Thank you for a great recipe!
While I have found your recipes to be very tasty, I gotta stop you here with this Yankee version of Jambalaya. Don’t get me wrong, the lion’s share of the recipe is great. The issue I have is this bit about Cajun Seasoning and Oregano. I live in Lafayette, La so let me give you a better version of seasoning: 2 teas. Salt, 2 teas. Cayenne ( not red pepper, its not the same), 1 1/2 teas White pepper, 1 teas. Black pepper, 2 teas Thyme and 2 Bay Leaves. Oh and have some type of citrus juice to drink. Citrus kills the burning effect of Cayenne on contact. I hope this helps.
Super easy! I hate when recipes day easy and they are not. I didn’t have Cajun seasoning but i had everything minus the onion powder. I also didn’t have andouille sausage so i used Johnsonville Firecracker sausage. The dish was amazing even with the alterations. My fiancee absolutely loved it!! 6/5 stars
Jambalaya calls for meats to be cooked in a pot with rice, where is the rice in this recipe ? I’m from Louisiana and I’ve never seen such a recipe for jambalaya without rice, the whole dish is about the rice being cooked raw with the cooked meats thus the rice takes on all the flavor once the dish is done.
Jambalaya contains rice, when do you add it?
I’d love to get a GREAT Gumbo recipes from you. That would great!!!!!!
Made this with 4 cups of chicken broth and the rice in the pot. Was delicious. It took the rice a little more than an hour to be fully cooked.
Awesome. Used ham stock and ham from easter. Easy, smell wonderful. Thank you.
I got the shrimp and sausage yesterday and tried your recipe this evening. It was fantastic, followed your directions exactly as given. I did put it over brown rice. It took me about an hour to
prepare though, guess I’ll have to buy one of those old school choppers like my mom had.
Is the nutritional information on the bottom of this recipe correct? It is 165kcal per gram or is this a typo? Any update would be greatly appreciated.
This was an easy recipe to follow and it was delicious!!
Great recipe! I add diced a poblano or Anaheim chili, then okra (frozen chopped) and smoked paprika (1-2 tsp) with the sausage. Comes out a bit different every time but always good.
Great quick recipe. I bought a whole rotisserie chicken and cut the breast into cubes to save time. It was still tender after letting it cook with the shrimp as it states in the last step. My husband gave this 2 thumbs up. Rice was made on the side and cornbread muffins. Definitely will keep this in rotation.
Love this! However, since I hate bell peppers, I left those out. The spice combo was great and I usually don’t like cayenne but it works for me with all the other spices. This also goes well with leftover garlic butter noodles, but yeah, rice is better.
Love this recipe! I’m wondering if I could use ham stock instead of chicken stock as I just made 4 quarts of it! What do you think?
YES, that sounds amazing!
Perfect
Love that you make the rice separately! My mom always did that for her shrimp creole. This is the perfect recipe for jambalaya!
Easy to make and great flavor. I thought it might have too many tomatoes but it turned out fine. We used already cooked shrimp so next time I would use raw to soak up all the flavors. A side of cornbread would be great also.
As a native of the Jambalaya Capital of the World, I have to point out a few things.
– Jambalaya doesn’t have a broth. It’s not a soup. It’s never wet.
– Most jambalaya cooks don’t mix meat and seafood. It’s one or the other.
– Jambalaya never has tomatoes in it.
Please consider getting a more authentic recipe for this dish.
This was awesome!!!!!! And so easy!
Wonderful dish for dinner. Taste is so good….
Jambalaya is a rice dish. I have made it with pork ribs and no tomatoes. It varies from town to town.More like paella. Chicken and sausage is popular. Gumbo is a soup. It is served over rice.A stew is called a stew in Cajun cooking,like shrimp stew.Its thick and served over rice.If you don’t cook the rice together with the ingredients you don’t have jambalaya you have a stew or if its soupy it might be more of a gumbo.No roux in jambalaya ,roux and little liquid in stew, roux and more liquid in gumbo.
This recipe is amazing. I left out the shrimp and froze the whole batch in individual vacuum sealed bags for a camping trip off-grid. Serving this over fresh rice will be so awesome as a quick meal. Thank you! No soggy jambalaya for us!
I loved this recipe. Not a fan of spicy food but this was really delicious and turned out great.
I live in Louisiana where jambalaya is taken Seriously. I took a chance and prepared this recipe at home and my family ABSOLUTELY LOVED IT!!!
If using beef sausage I would treat it the same as regular sausage, correct?
Do you drain the can of diced tomatoes?
No, I do not.
I made this exactly according to your recipe, and also made your cornbread. What an easy, delicious comfort meal! Many thanks for sharing. We all loved it!
This is amazing!!!!!
Is this very spicy? It looks really good but my son doesn’t like spicy food so I was wondering how much I need to adjust the seasonings.
I would say its medium spicy. You might have to test it out to get it to the heat level he would enjoy.
Looks great. Will be trying it soon.
This is not Jambalaya. Jambalaya is cooked with the rice and no roux should ever be in Jambalaya. Cajun Jambalaya does not have tomato’s. Creole Jambalaya does have tomatoes.
who cares?? It’s delicious
I agree with you Alexis, there’s always a least 1 HATER full of negativity.
Not a hater just correct cooking terms. You should say thanks.
This was my first time making Jambalaya and this recipe is absolutely delicious! Entire family devoured it. Will definitely be saving this one and checking out your other recipes! Thank you!
I’m glad you decided to give it a try, Jackie.
Is there a way to make it thicker?
You can add a roux at the end to thicken it if you’d like.
Is the chicken cooked before adding? Or is it cooking in the broth?
It’ll cook in the broth. Enjoy!
Pretty good. Prefer rice cooked in and surprised recipe did not call for any garlic. Tasty though!
Deeellliigghhhtffffulllll ? easy and tastes GREAT!!
Thanks for the 5 stars, Charisse. I’m glad you enjoyed it.
This is Excellent, I made it as it says to, except for the Sausage
I used Eckridge kilbosa
Easy to make and Good to eat
Will be making it again
Have a Blessed day
In step 5 are you adding raw chicken? I would think you should brown it first.
5. Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes
BTW i love the rice on this side for those who want a healthier option with less carbs, you can control your rice intake when its on the side. that was how i found your recipe. Can’t wait to make it tonight, just concerned about cooking the chicken first before adding it.
Cheers,
Kay
Pls adding chicken to the mix which onions celery and bell peppers cook down to water and your adding the tomatoes and chicken broth. So it is boiling for 20 mins. Cooked chicken anyone.
This was my first time making jambalaya and it was great! Just the right kick. I used canned fire roasted red tomatoes and Better than Bouillon Lobster Base. My husband and I are pescatarians so I used only shrimp. Absolutely delicious ??
Wonderful recipe! My dad loved it as well as the rest of the family! Just the right amount of spice!
Thanks for taking the time to come back and let me know how much everyone enjoyed it, Kelly.
I have made 1/2 this recipe twice. Very good and easy to make. Big hit with the family. First time, I used the diced tomatoes. Second time, I used crushed tomatoes because I had them on hand. Didn’t notice much difference but will use diced next time – less liquid. Both times, served over brown rice. Thanks.
Thanks for the 5 stars, Patrick. Nice to know this recipe is now a go-to one for you.
Absolutely delicious I make it every week. I used Oktoberfest sausages and put them on the bbq and I also put chicken breasts on the bbq. I cut them up and add them with the cooked shrimp after. It was amazing. I made lemon rice on the side too it has great flavour. Great recipe I love it??
Sounds amazing!
I have made this recipe 3 times now. The first time I fixed the rice on the side and the next 2 times I cooked it with the rice. I love it both ways. It has great flavor and just the right amount of spice.
Thanks for coming back to let me know, Mauna.
This dish was absolutely delicious! My family and I loved it! Easy and not so many ingredients! You can prep ahead so when you are ready to cook it’s quick! Thank you!!
You’re welcome, Kim.
This was fantastic! Served with a side of cajun seasoned catfish caught by my father in law! Next time gonna do some hush puppies!
Is there a cooking video?
I don’t have one yet for this recipe.
When would you start putting in the rice if you wanted to cook it with the Jambalaya?
If you’d like to make it including the rice, I would use 2 cups of rice and 3 cups of broth. Enjoy!
When would you add the rice?
I’d add it in step 5 but allow the mixture to come to a simmer first before allowing it to cook for 15-20 minutes. Make sure to stir every 5 minutes or so while it cooks so that the rice doesn’t burn. Enjoy!
I made the jambalaya for the first time it was amazing so delicious 5 stars
This was quite lovely. Me and hubby really enjoyed it. I didn’t have an onion (which is quite rare in my household) but did use scallions. Cut down a bit on cayenne so it wasn’t spicy but maybe cut back too much since there wasn’t much of a kick. Other than that, everything was the same. Look forward to make more in the future. Thanks so much for the recipe!
Easy recipe, added a little salt once I sat down to eat, and a little rice in the bowl.
Hey there Sabrina! I came across your delicious recipe and realized that someone on Instagram is using same pictures and claiming it as their own. Not sure if that bothers you, but just wanted you to know. You worked on this recipe and it’s only right you receive credit.
Oh no! Do you mind emailing me the information. Contact @ dinnerthendessert . com.
Thank you!
This sounds so good. Getting shrimp tomorrow and giving it a go. Too bad so many are critical of it. I’d say get over it and try it. Thanks, Sabrina
This was an easy and delicious recipe! Takes me back to Louisiana where I served in the military. I just added a squeeze of lemon to my shrimp and extra cayenne because I’m spicy like that. Thank you!
Can i use a regular pan if i don’t have a dutch oven?
Yes 🙂
This is a great recipe and easy to prepare. I followed the recipe and it was delicious! We served it with rice and had a slaw and sourdough bread for a fabulous meal! Thanks for sharing this keeper!
I really enjoyed this meal. I made a few substitutes, for instance, I used pasta instead of rice and I couldn’t add thyme however it still came out so good. I also add about a cup of parmesan because I wanted the juice to be thicker.
ME again. I ONLY used sausage by the way. It was all the meat i had on hand . It with the pasta was enough to fill me up.
So glad you were able to easily adapt it. Thanks for the 5 stars, Kishany.
Trying to watch my calorie intake but obviously I still want to eat this deliciousness! ? I noticed that the recipe says it is 8 servings but what would you say the serving size is?
About 1 cup. Enjoy!
I’ve made this twice, my family eats this before I can get a picture. It’s delicious.
Haha, that’s a good sign!
Hi Sabrina,
Will be definitely making this recipe sounds AMAZING!! I would like to know if you are adding cooked shrimp or raw?
Thank you for posting!
Hi Bernadette! The shrimp should be added raw.
This was such a fantastic recipe — so good I ended up burning my mouth numerous times because I couldn’t slow down enough to blow on my spoon.
Hahaha, that is amazing Audrey. Thank you so much for this review. Sorry about the 1st degree burns. 😉
This was so good , definitely a keeper ? I will make again. I followed it exactly , it was super easy. So delicious. Thank u??
Am anxious to try your jambalaya. And i think i will use your suggestion and serve it over the rice. But you never mention if the shrimp are raw or cooked? Can you pl help
The shrimp should be raw. Enjoy!
Add raw shrimp and let it ok the last five minutes
That is NOT jambalaya. Lordt have mercy..my great grandmother would have a come apart if she saw this. And calling is Cajun doesn’t make it so. Usually a red flag for anyone who is from Louisiana. ?????
Would you be willing to share an authentic recipe?
Must rate this 5 stars. Took a little longer to prep than 10 minutes, maybe 15. I chock that up to this being my first time. I now have about 1/2 cup of the Cajun spice mix ready for the next go.
Easy enough once all the parts are assembled. Thanks so much for this recipe.
Thanks, Eric. So glad you enjoyed it.
Dinner done! I used one of your suggestion sides, cornbread. Your recipe was a hit in my family. Easy and yummy. Thank You!
Fantastic!
I am in the process of making this dish…Happy Mardis Gras!! I love the timer feature you have added-thank you!
I’m so glad you find it useful, Elizabeth! Enjoy!
Made this and it was fabulous!
We enjoy this recipe because diet restrictions have some family memebers eating brown rice, some whole grains and other white rice. This way I can make it, and serve over white rice, brown rice or farro and everyone can eat it. Thank you!
Oh, and I forgot to mention that I have been using this recipe for many years. It is my go-to recipe for Jambalaya that I found and one that my family prefers due to the left overs not being gross. Thank you!
So glad you all enjoy it so much!
Your recipe kicks ass! Maybe the best dish i have ever made. I added more stock base .
Thank you! Great to learn traditional American dishes.
Love this recipe! I’ve used it for multiple parties with great success. I add scallops too for an extra fancy boost. Thanks!
I cook mine with rice and keep it just a little soupy to not let it dry out when reheating—also, I used hot Italian sausage and hot links (beef or pork or both) in my version and NO bell peppers (hate ’em)—nobody ever mentions the lack of bell peppers… I make a big batch and the wife and I (+ friends) eat it for the better part of a week. Oh, I add a Mexican product; Rotel along with the diced tomatoes—adds a bit more spice
Thanks for your suggestions.
I was skeptical when I first read this recipe, and I usually look for a Cajun “chef” when searching, being that I am Cajun myself, but when I read the entire page, it made sense and sounded good. Sure enough, I made it exactly to your recipe, but I used Tony’s Chachere’s creole seasoning and it came out, “Talk About Good!” Thanks for sharing and I’ll be using this one for a long time. I can’t wait to cook up a batch for my co-workers!
Wow! Thank you so much for this review! I’m so glad you enjoyed it!
Loved this and it came out perfect! I added the rice and extra chicken broth to it and the rice cooked perfectly as you said. I also added 2 cloves of garlic, minced because we love garlic. I did make some other changes only because of what I had on hand and no time to go to the store. I used 1-1/2 lbs of chicken thighs in place of the chicken breast, chicken mango-jalapeno sausage in place of andouille sausage, and also replaced the red pepper with green pepper. It was still delicious. I look forward to trying more of your recipes!
Glad you were able to play around with the recipe. So happy you enjoyed it!
I would like to double this one to 16 servings. And also use chicken thighs instead. How many would I use to replace the chicken breast?
You’ll need about 12 ounces of chicken to double the recipe. Hope this helps!
I really want to make this, do I have to use a Dutch oven? Or can I cook it in a regular pot?
Thanks!
You can cook it in a regular pot, you just want to make sure it’s one that will hold heat evenly. 🙂 Hope this helps. Let me know how it turns out!
I love your recipes and have pinned many. I recently made this recipe for the second time and added chicken breast and added one jalapeno as my husband loves hot. It is even better the second day. My husband loved it and keeps asking me to make it again. I personally can’t wait to try more. Thank you for such an awesome recipe.
Love it when my recipes get put on the request list! So glad you two liked it and were able to make even more yummy for you!
Great recipe! I did add a tad bit of minced garlic, Worcestershire sauce and garlic salt, just a little.
I left out the cayenne pepper and cheated with the cajun, used Louisiana cajun seasoning instead. This was a hit! Loved everything about it! Thank you! Can’t wait to try more of your recipes!
So happy to hear you enjoyed it! Let me know what other recipes you try!
This recipe is absolutely perfect as-is EXCEPT for the implication that cooking the rice into it is optional. Adding 1 cup of rice at step 5 turns this great recipe into a phenomenal one. I’ve never posted a comment anywhere on any recipe before, but I really feel people should know about this. I would have tried it sooner but since the recipe didn’t specify an amount, I was always too worried I’d mess it up. But I’m happy to report that 1 cup works great!
I agree, it takes it to the next level. I’m so happy to hear you enjoyed and thanks for taking the time to let me know!
I never add rice to my jambalaya while it’s cooking. It’s not supposed to be made that way. I always make it separate.
I ALWAYS cook the rice in the Jambalaya just like my drummer friend’s wife told me to—they are from down south and know of what they speak!
Love this. I added a mixed rice blend to it when I add the broth. I also added 2 jalapeño peppers and 2 cloves of garlic. I cut back on the cayenne. It was too spicy with the addition of jalapeño I omit the tomatoes because not a fan of them. This is one of my favorite recipes I’ve found on Pinterest. Thank you so much!
Love those adjustments – sounds delish! Glad you loved it!
I made this for dinner last night and it was OUTSTANDING! I added Okra because I love it, 3 cloves of garlic and a tbsp of worchestshire sauce to the onion, celery and bell pepper mixture. Also made the rice separate. I will definitely make it again. So glad I came across this.
I’m so glad you found it too! Thanks for coming back to let me know how much you enjoyed it Brenda. Glad you deemed it worthy of 5 stars.
Made this tonight and it was delicious! I had to think of a way to hide the celery (husband literally only ate green beans when we first met – and he says he can smell the dirt on anything else green) so I added a green pepper because he likes those now. And it was so good! I made the rice seperate and it was just as flavorful as if it was cooked together. This recipe could easily be made without the meat and with a vegetable stock and it could be just as good. It has definitely been added to the regular dinner rotation! Thank you so much for the recipe!
Haha, I love your sneaky ways! I’m so glad you all enjoyed the dish!
Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Do I cook the chicken first or put it in raw?
No need to cook it first. Add it in raw and it’ll cook over that 15-20 minute time frame. Enjoy!
My husband and I came across this recipe and are very excited to try it!! We are having a dinner party next weekend, one quick question….. How long can you simmer this (without rice) before it will dry out?
My main concern would be to not overcook the shrimp and have them become rubbery. My recommendation is to have it on a true simmer with the lid on and add the shrimp right before serving as to avoid that issue. Also, you may need to add a bit more broth depending on how long it’s simmering. Enjoy your party!
I start with jumbo raw shrimp (peeled and cleaned and tail removed) and prepare them with garlic powder, Mexican spices and paprika—cook these a bit in butter in a cast iron pan just before adding them to the pot at the very end of cooking—they finish cooking in the pot and if you’re careful, are not at all rubbery…
I would prefer to just make one pot with
rice included. How much rice would you
suggest using?
If you’d like to make it including the rice, I would use 2 cups of rice and 3 cups of broth. Enjoy!
Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.
What size Dutch ?
I need to buy one.
I would recommend getting a 6 1/2 QT one.
I tried the recipe and it was great and it was very quick! I don’t like to put the rice in the pot either. It dries out too much for my taste. Glad to know I’m not alone. The only change I made was to put some frozen okra in close to the end of the cooking. We really enjoyed this dish and I’m looking forward to trying some of your other recipes PS: The pictures were beautiful! Thank you!
You’re so sweet, thank you Gee Gee! So glad you enjoyed it.
This recipe has a potential to be a great recipe, and it calls for chicken breast. The direction leaves out the instructions for when and how to include chicken breast. Other than that, it can be a very delightful meal.
I’m so glad you enjoy the recipe. Just to clarify, step 5 includes adding the chicken.
should the chicken be raw or cooked when adding in?
Tk you!
I put it in raw, it will all cook together. Enjoy!
I can’t wait to make this, It looks so good, and thank y’all so much,
How much rice would you suggest? I think I missed that step sorry. ( The recipe sounds so good! Can’t wait to try it for the next Sunday dinner!)
I would make between 6-8 cups of rice to serve this with. I hope you all enjoy it!
“WHAT IS IN A JAMBALAYA?
A good jambalaya contains chicken, sausage, and shrimp cooked with the trinity of new orleans flavors, celery, onion and carrots.”
I’m sorry dear. Holy Trinity is onions, peppers and celery. How on earth would you think carrots?
I can’t believe I typed that, thank you for catching that. Even my recipe doesn’t reflect carrots. It is absolutely bell peppers. It must’ve been a long night of typing.
Well , celery, onions and carrots are pretty much the base of most good things. Thanks for the jambalaya recipe!
I would like to make a double batch for an event. Any tips? Can this be made a day in advance and if so what tips do you have? I suppose the rice, shrimp and sausage would be cooked the day of serving.
Yes, you can make this ahead of time but I would suggest adding the shrimp in the day of. Rice would also be best the day of. I hope everyone enjoys it!
Making this now. I notice in the beginning you say a good jambalaya is made with onion, celery, and carrots but then you didn’t include carrots in the dish. Typo?
Thanks for catching that! Definitely due to a late night posting, haha. No carrots in this recipe.
Made this last night.We loved it. I used precooked shrimp, came out great. I will be making again for sure! Thank you
You’re welcome, Donna!
How spicy is this?
Not very spicy. I usually try to err on the side of caution when it comes to spice so that everyone can enjoy or adjust to their liking. Enjoy!
I made this tonight for the first time. Decided to make it more of a seafood & sausage stew. Didn’t use chicken, but subbed cod loins. It was delicious. Just cut the cod into 2 inch pieces and poached with the shrimp in the broth. My wife and I agreed this is the best Cajun recipe we’ve made! I’m impressed with your site and plan to try many of the recipes.
Thank you so much, Scott! Look forward to seeing you around the site!
So delicious! I made this recipe with the rice included (2 cups rice, 3 cups broth as noted by the author) and it turned out spectacular. I also used jalapeno cheddar sausage from Costco and Slap Ya Mama cajun seasoning. Easy recipe and made plenty for dinner and leftovers.
Sounds delicious!!
Do you use raw or cooked shrimp?
Raw 🙂
It smells great ..not done yet but what constitutes a serving.? Is it something I should already know..?
I’m sorry but I didn’t write that down during the cooking process. I know that it fed 8 people but not sure what the exact measurement of each serving was.
Do I put the chicken and shrimp in frozen?
No, they should be completely thawed.
is rhe chicken suppose to he cooked first?
No, it all cooks together.
This is a great recipe very easy and taste good
This is definitely on my To Do list. I grew up in southern Louisiana so I know good jambalaya. This sounds great and a bit quicker. The Cajun trinity and the seasoning are essential. Thank you for sharing your recipe!!
Enjoy!
How much rice if you are putting in the pot with the jambalaya?
If you’d like to make this with rice, in step 5 add in 2 cups of rice and 3 cups of broth. Cook for 18-20 minutes. Enjoy!
Is the total broth 5 cups or is 3
If you’re putting rice in there, use 3 cups of broth for this recipe.
What do I do with the sausage, throw it away or put it back in some time?
So sorry about that….must have been a glitch. I updated the steps to show when to put it back in.
I have to put this on my menu!
Enjoy!
This looks and sounds amazing! I can’t wait to give this a try!
Thank you Toni!
This tip on how to reheat Jambalaya to keep the shrimp from getting rubbery is awesome. Thank you for that!
You’re welcome Kristen!
Hot, spicy and perfect for summer!
Definitely! I’m ready!!
This recipe looks, and I can truly say, smells awesome. However, you’ve left out one step which I’ve figured out as a seasoned cook, but might be confusing to a novice. There’s no mention of adding back the sausage. You might want to fix that. Otherwise it’s perfect. ????
Thank you for letting me know! It’s fixed 🙂
Can’t wait to make this dish!
I think I would have remembered the sausage.. ?
Instead of using a Dutch oven can a stock pot be used?
Yes 🙂
See step 6, it states to add shrimp and sausage.
This is calling my name! Looks like a dish my family will devour!
I hope you all enjoy it!
Such a great dinner option! I love that you made your own seasoning too.
Thank you!