Cajun Jambalaya Recipe

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Raw Chicken Breasts Cubed (or Any Combination Of Boneless Raw Chicken Meat Pieces) OR Use 2 Cups Leftover Chicken, Sausage, Beef And/or Pork (any Variety); 1 pound Smoked Sausage, Diced; 1 cup Raw Shrimp Cut Into Pieces; 2 Tablespoons Olive Oil; 2 Tablespoons Roux (roux In A Jar Is Perfect); 1 whole Medium Yellow Onion, Minced; 1 whole Clove Garlic Crushed; 3- 1/2 cups Chicken Stock; 1/2 teaspoons Celery Salt; 1/2 teaspoons Thyme, Dried; 1/2 teaspoons Tabasco; 1 Tablespoon Fresh Parsley; 1 Tablespoon Tony Chacheres; 2 cups Raw Basmati Rice; 1/4 cups Green Onions, Chopped

Servings: persons

2 whole Raw Chicken Breasts Cubed (or Any Combination Of Boneless Raw Chicken Meat Pieces) OR Use 2 Cups Leftover Chicken, Sausage, Beef And/or Pork (any Variety)
1 pound Smoked Sausage, Diced
1 cup Raw Shrimp Cut Into Pieces
2 Tablespoons Olive Oil
2 Tablespoons Roux (roux In A Jar Is Perfect)
1 whole Medium Yellow Onion, Minced
1 whole Clove Garlic Crushed
3- 1/2 cups Chicken Stock
1/2 teaspoons Celery Salt
1/2 teaspoons Thyme, Dried
1/2 teaspoons Tabasco
1 Tablespoon Fresh Parsley
1 Tablespoon Tony Chacheres
2 cups Raw Basmati Rice
1/4 cups Green Onions, Chopped

1
Season raw chicken with salt and pepper.
2
Brown chicken and sausage in olive oil in a heavy pot.
3
Saute onions and garlic.
4
If you are using only leftover meat, begin by sauteing onions and garlic in oil by themselves.
5
Add chicken stock, shrimp, salt, thyme, Tabasco, parsley, roux and Tony Chacheres.
6
Make sure your roux gets dissolved in the water so you dont have chunks of it in the final product.
7
Add any leftover meat at this stage (see note below).
8
When water comes to a boil, pour in the raw rice.
9
Let the mixture come to a boil again, stir thoroughly to combine all ingredients.
10
Cover and simmer on low heat for 30-45 minutes, until rice is tender.
11
Add green onions and cook for 5 more minutes.
12
Enjoy.
13
Note: this is a great way to use up leftover meat and gives each jambalaya a slightly different taste.
14
Barbecue meat adds an especially nice smoky flavor to the dish.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Raw Chicken Breasts Cubed (or Any Combination Of Boneless Raw Chicken Meat Pieces) OR Use 2 Cups Leftover Chicken, Sausage, Beef And/or Pork (any Variety), 1 pound Smoked Sausage, Diced, 1 cup Raw Shrimp Cut Into Pieces, 2 Tablespoons Olive Oil, and more.

Yes, Cajun Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions