Cajun Jambalaya Recipe

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb andouille sausage, sliced; 12 lb hickory smoked sausage, sliced; 12 lb smoked ham, cubed; 2 skinless chicken breasts, boned and cubed; 1 lb crawfish, tails and fat; 12 lb shrimp; 2 cups good stock; ¼ cup white wine; 2 cups long grain rice; 2 shiitake mushrooms, cubed large; 2 medium onions, chopped; 1 large bell pepper, chopped; 3 stalks celery, chopped; 5 garlic cloves, chopped; Emeril's Original Essence or lusianne creole seasoning; ground black pepper; 1 tablespoon chopped fresh rosemary; ¼ cup fresh parsley, chopped

Servings: persons

12 lb andouille sausage, sliced
12 lb hickory smoked sausage, sliced
12 lb smoked ham, cubed
2 skinless chicken breasts, boned and cubed
1 lb crawfish, tails and fat
12 lb shrimp
2 cups good stock
¼ cup white wine
2 cups long grain rice
2 shiitake mushrooms, cubed large
2 medium onions, chopped
1 large bell pepper, chopped
3 stalks celery, chopped
5 garlic cloves, chopped
Emeril's Original Essence or lusianne creole seasoning
ground black pepper
1 tablespoon chopped fresh rosemary
¼ cup fresh parsley, chopped

1
Coat chicken breasts generously with Essence and cook in microwave for 9 to 11 minutes or until just done.
2
Set aside to cool.
3
In a large Dutch oven, brown the sausage and drain any excess oil.
4
(you want to leave a little).
5
Add the ham, onions, bell pepper, and celery, cook for about 5 minutes until onions begin to clear.
6
Add the stock, wine, spices, mushrooms, cubed chicken and rice.
7
Cook simmering for about 20 minutes, then add the shrimp and crawfish tails.
8
Cook 5 to eight minutes longer and check the seasoning to finish.
9
This dish should not be soupy, it should be thick with not a lot of extra water.

4231

kcal

Calories

139

Fat

153

Carbs

592

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 18 ingredients. The key ingredients include: 12 lb andouille sausage, sliced, 12 lb hickory smoked sausage, sliced, 12 lb smoked ham, cubed, 2 skinless chicken breasts, boned and cubed, 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