This Classic Cajun Jambalaya delivers the bold, comforting flavors of the American South—smoky and spicy, with chicken, shrimp, and zesty Andouille sausage. A true bowl of Southern comfort.
Christmas has come and gone, and after a season of sweets I’m craving something savory and warming. With cold weather settling in here in Kentucky, I wanted a hearty, rib-sticking meal. My husband Don suggested the perfect solution: jambalaya. Normally I handle the cooking, but jambalaya is his specialty—so I happily left this one to him.
If you haven’t tried jambalaya, it’s worth exploring. There are two main styles: Creole and Cajun. Both are delicious, but they differ in ingredients and technique. Creole jambalaya, often associated with New Orleans, typically includes tomatoes and uses a milder spice profile. Vegetables and meats cook together with tomatoes, broth, and rice, giving the finished dish a reddish tint—hence its nickname “red” jambalaya.
Cajun jambalaya, common in southwest Louisiana where Cajun culture is strong, is known as “brown” jambalaya. It omits tomatoes and relies on well-seasoned, browned meats to color the dish. The meats are seasoned and seared first to develop a smoky, savory depth, then vegetables, rice, and broth are added. The result is a hearty, more intensely spiced dish with a distinctive brown hue.
Don prefers the Cajun style, and I don’t argue—no cooking for me and a warm bowl of comfort while I watch the snow outside. It’s exactly what we both needed.
Classic Cajun Jambalaya
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Author: Cindy Gibbs @ My Country Table
Prep Time: 20
Cook Time: 25
Total Time: 45
Description
This Classic Cajun Jambalaya blends smoky sausage, tender chicken, and plump shrimp with bold Cajun seasonings for a warming, satisfying meal.
Ingredients
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- 12 large shrimp, peeled and deveined with tails on
- 2 boneless/skinless chicken breasts, cut into bite-size pieces
- 10 ounces Andouille sausage, cut into 1/2-inch slices
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 teaspoons Sriracha or other hot sauce
- 1 bay leaf
- 2 teaspoons minced garlic
- 2 habanero peppers, whole (remove before serving if desired)
- 2 cups uncooked instant white rice
- 4 cups chicken broth
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Instructions
- In a large bowl, combine the shrimp, chicken, and Andouille sausage with garlic powder, cayenne, paprika, thyme, oregano, salt, and pepper. Toss well so the spices coat the meat. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook about 5 minutes until the onions are translucent and the peppers are tender. Stir in the Sriracha, bay leaf, minced garlic, and whole habanero peppers.
- Add the uncooked rice and stir to combine. Slowly pour in the chicken broth while stirring. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the rice is nearly tender and has absorbed most of the liquid, about 10 minutes. Remove and discard the bay leaf and whole habaneros before serving if you prefer less heat.
- Stir in the seasoned meat mixture and continue cooking over medium-low until the chicken is cooked through and the shrimp are opaque, about 10 more minutes. Taste and adjust seasoning if needed.
- Serve hot. Store leftovers in the refrigerator and reheat gently.
Nutrition
- Serving Size: 6