Easy Cajun jambalaya recipe
- Meat and poultry
- Popular chicken
- Chicken and rice
I have always loved Cajun foods but my wife doesn't like the spice - so I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too.
642 people made this
- 1 dessertspoon olive oil
- 2 skinless, boneless chicken breast fillets - cut into bite-size pieces
- 225g (8 oz) kielbasa or Polish sausage
- 1 onion, diced
- 1 green pepper, diced
- 2 stalks celery, diced
- 10 cloves garlic, chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Cajun seasoning
- salt and freshly ground black pepper to taste
- 375g (13 oz) uncooked white rice
- 1L (1 3/4 pints) chicken stock
- 3 bay leaves
- 1 dessertspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat oil in a large pot over medium high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, green pepper, celery and garlic. Season with cayenne, Cajun seasoning, salt and pepper. Cook 5 minutes, or until onion is tender and translucent.
- Add rice to the pot, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Kielbasa is available at your local Polish deli. If you can't find kielbasa or Polish sausage, use any other type of sausage you wish.
Reviews & ratingsAverage global rating:(742)
Reviews in English (561)
Its a place to find any recipe and many variations, thank you-12 Jan 2015
by Judy Glendy-Webb
My family loves this recipe!! The only thing I do differently is to add 2-3 cans more of chicken broth, otherwise it is extremely pasty. It is pretty spicey but you can adjust that as well to your own tastes. It's easy and makes enough to freeze for later use.-25 Nov 2001
I have been using this recipe since I found it on this site.com a couple of years ago. This is a wonderful recipe by itself or used as a base. In the numerous times I have made this, I have added tomato sauce, extra garlic, and shrimp. My only suggestion, is if you have a tough time cooking the rice without making it sticky (a problem I always have), cook the rice separately and add it to the other simmered ingredients when it is done. Thanks for a great recipe!-20 Jun 2005
- Want to make this into a creamy jambalaya pasta? Add a 1/2 a cup of heavy cream in after your chicken stock.
- You don’t need to use Zatarain’s to make a quick jambalaya and those boxes of dinner kits are not going to have half the flavor of making it yourself. Want a shortcut, buy some cajun seasoning and you’re 75% of the way there already.
- This recipe is based on a recipe from The Cheesecake Factory Cajun Jambalaya Pasta with some alterations made to make it easier and quicker.
So if you’re craving easy jambalaya pasta (also known as pastalaya) you won’t regret this dish, its a breeze to make and if you’re looking to make your own cajun seasoning I’ve listed my blend below:
YES I know, I know, it is traditionally made with the rice in the pot. But here’s the thing, This is a giant pot of food. And unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And you know what that rice is going to do to that delicious jambalaya? Dry it out.
I’ve cooked jambalaya the traditional way and without rice in the pot and I can tell you that I love it this way significantly more. I make my rice buttery and slightly salted before pouring this over the rice and just give it a few minutes to marry the flavors together.
I’ve never had a single person who has actually eaten the recipe complain once they’ve tried it. And leftovers are a breeze because theres still liquid in the pot!
What About Garlic Butter?
So how does Garlic Butter fit into the equation? Because, let’s be honest, we’re Chef Shamy. There’s got to be some butter in there somewhere.
True! Chef Shamy Parmesan Basil Garlic Butter actually adds a lot to this recipe! Garlic is an important flavor in any southern food, but Garlic Butter plus Cajun seasoning? Come on.
Speaking of Cajun Seasoning: you can make your own if you want to! Sometimes it’s not worth the trip to the store if you already have all the components.
Easy Cajun Jambalaya: A versatile one-dish recipe
This Easy Cajun Jambalaya is a refrigerator magnet! You will love this versatile and easy dinner recipe.
I love this easy Cajun jambalaya because it’s such a catch-all dish. Do you have some leftover chicken to use up? Did you find a half-empty bag of shrimp in your freezer? Toss it all in! Pretty much any meats are welcome to the party, and you can add or substitute veggies too. Keep the rice and liquid proportions the same, and you can adjust the rest of the amounts to work with what you have on hand.
If you’d like to use pre-cooked chicken, just add it in with the broth instead of sautéing it with the vegetables. This easy Cajun jambalaya isn’t very spicy as written, but you could adjust the cayenne and hot sauce to make it as mild or spicy as you’d like. This recipe makes A LOT of food and is really delicious leftover, so you can enjoy it for lunch too!
- 3 tablespoons safflower oil
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 3/4 pound Andouille sausage, thinly sliced on bias
- 1 medium onion, cut into small pieces (2 cups)
- 2 ribs celery, cut into small pieces (1 cup)
- 1 small green bell pepper, cut into small pieces (1 cup)
- 4 cloves garlic, thinly sliced (2 tablespoons)
- 2 cups long-grain white rice
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 cups low-sodium chicken broth
Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.
Bring New Orleans heat to the dinner table tonight with this deliciously simple Kickin’ Jambalaya loaded with Minute® Instant White Rice, smoked sausage, vegetables, stewed tomatoes and your favorite hot pepper sauce.
Bring sausage, tomatoes, water, celery, green bell pepper, onion, bouillon cubes and pepper sauce to a boil in a large skillet. Simmer for 3 to 5 minutes, or until bouillon cubes are completely dissolved.
Stir in rice and cover. Cook on low heat for 5 minutes, or until rice is absorbed. Stir to blend well.
Jambalaya Your Way
If you’re a fan of bold flavors and a bit of heat, jambalaya is definitely your kind of dish. And if you think something as flavorful and delicious as jambalaya is complicated and time-consuming to make, think again. Here at Minute® Rice, we provide delicious recipes and quality products for busy schedules. This Kickin’ Jambalaya made with Minute® Instant White Rice is perfect for those evenings when you’re craving a hearty meal with lots of flavor, but don’t have a lot of time to spend in the kitchen.
Loaded with your choice of mild or hot and spicy smoked sausage, stewed tomatoes, celery, onion, green peppers and your choice of pepper sauce, this easy-to-make dish is sure to satisfy any appetite. Just follow 2 simple steps and it’s ready in just 20 minutes. It doesn’t get any easier than that!
What makes this recipe even more enticing is how easy it is to adjust the level of spice to your preference. Keep it mild by using regular smoked sausage and a mild pepper sauce. Or, kick up the heat by using spicy sausage, hot pepper sauce and adding 1/2 teaspoon of red pepper flakes. You can also go the traditional route and add some chicken or shrimp to your jambalaya for even more flavor and to boost the protein. Try it today and make it your way!
Chicken and andouille is my favorite of the classic gumbo combinations, the chicken tender and filling and the sausage adding a rich spike of heat. Make it a day or two in advance for the best flavor and reheat it slowly so that the chicken meat does not fall apart. It freezes exceptionally well and is a great choice for parties or tailgating. Don’t skip the white rice—gumbo isn’t gumbo if it isn’t served over a mound of rice—or the hot sauce at the table. — Emeril Lagasse
Spicy Cajun Jambalaya
Add all ingredients to the rice cooker except green onions. Stir.
Cover and cook until the rice cooker shuts off. Carefully remove the cover.
For the smoked sausage, we recommend using spicy andouille – commonly used in traditional Jambalaya dishes.
Rice Cooker, To the Rescue!
Love a good creole dish? Well, this easy cajun Jambalaya brings the spicy, smokey flavors of Louisiana. With an influence of French, Spanish, and West African cuisine, this recipe boasts smoked sausage, a medley of veggies, tender chicken, and ground red pepper spice. While our fluffy white rice brings together this mixture and makes it complete.
Now, sometimes you read a recipe and you think to yourself, ‘Sounds great–but who has time for all that?’. Luckily, this is not one of those recipes. Although chock full of varied ingredients and all the tastes of a classic Jambalaya, this recipe is an absolute breeze to make, especially if you’re one for letting your appliances do all the heavy lifting.
If you see where we’re going with this one, you must’ve read our minds. This easy recipe is all thanks to the rice cooker. With more than our fair share of convenient kitchen tools, the rice cooker is surely at the top of our list. For this recipe, all you’ll need to do is fire up your rice cooker, add all of the ingredients listed–sans the green onions for garnish–and sit back while your appliance does all the work.
Busy schedule? Make your life easier with this unique rice cooker recipe. With all the delicious characteristics of a homemade Jambalaya, it’s the perfect dish to come home to.
A Full Meal Simmered in One Pot
Having a hearty, protein rich meal simmered in one pot is a good plan of attack. I am all for more time with my family and less time doing dishes.
I actually did use a separate pan to brown the chicken and sausage for this recipe, but to truly make it a one pot meal, brown the chicken and sausage first, set aside, and then move on to making the cajun stew.
Slowly simmering a warming dinner like this Jambalaya recipe is a breeze with my Sharp Induction Cooktop.
The Sharp Induction Cooktop heats and cools almost instantly – no more waiting for your oil to heat, or your water to boil. I especially love the “power boost” feature that boils pasta water in about a minute.
I never knew I needed an Induction Cooktop until I received this one.
Reasons you might need one, too:
- The Power Boost means dinner is ready so much faster. Boil water or broths almost instantly.
- It looks gorgeous and so sleek – and is easily cleaned by a quick wipe across the surface after use.
- Features like the kitchen timer, the warming option, and the simmer enhancer mean help “auto pilot” cooking. Set the timer for a reminder to check your dish before it burns. Put a pot on the “warm” setting so dinner stays hot until you can corral your family to the table. Let your sauces simmer slowly on the simmer enhancer feature without worrying about them burning to your pot. All very helpful if you’re often distracted while making dinner (hello, parents!).
- The advanced safety features make me feel at ease while I am running around doing a million things at a time. All of the cooktop controls can be locked-down and the cookware must be present for a cooking zone to turn on, so I can’t accidentally turn it on, or leave it on after I remove a pot.
Once you’ve added the chicken and sausage to the stew, it’s as simple as tossing in the shrimp and okra to finish off the meal. The okra needs to simmer about 10 minutes. It has compounds that are released when heating that will thicken a broth similar to corn starch.
Once your stew looks nice and thick, season with addition salt, pepper and cayenne, and then serve!
- 2 boneless, skinless chicken breasts $
1 pound smoked turkey sausage, cut into 2-inch slices $
1 large onion, chopped $
1 large green bell pepper, seeded and chopped $
3 stalks celery, chopped $
1 (28 oz.) can diced tomatoes with juice $
3 cloves garlic, chopped
2 cups chicken broth $
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined $
2 cups brown long-grain rice