Cajun Jambalaya

Holly’s Recipe Highlights: Cajun Jambalaya
Ingredient Notes
Storing Leftover Jambalaya
More Cozy-Cajun Inspired Favorites

This Cajun Jambalaya is a hearty one-pot meal made with chicken, sausage, shrimp, and seasoned rice cooked together for an easy dinner with bold flavors. Finished with fresh green onions and parsley, it’s perfect for sharing.

Holly’s Recipe Highlights: Cajun Jambalaya

Flavor: This dish has a smoky, savory flavor with tender chicken, spicy sausage, seasoned rice, and a hint of herbs throughout.
Skill Level: Easy! Don’t let the long ingredient list fool you. It comes together with simple, straightforward steps.
Serving Suggestions: I like serving this with homemade cornbread or a simple green salad to round out the meal.

Total Time: 1 hr 45 mins (20-min prep) Servings: 6 Cooking Method: Oven

Ingredient Notes

Chicken Thighs: Chicken thighs stay tender during the long bake and add extra flavor to the jambalaya compared to chicken breasts.
Andouille Sausage: Andouille sausage adds a smoky, spicy flavor to the jambalaya. Smoked sausage can be used for a milder version.
Onion, Celery, and Green Bell Pepper: This classic Cajun and Creole vegetable base adds savory depth and fresh flavor to the jambalaya.
Cajun Seasoning: Homemade Cajun seasoning lets you control the salt and heat levels. Store-bought seasoning works well too, but taste the broth before adding extra salt.
Parboiled Rice: Parboiled rice is ideal for this oven method because it holds its shape and is less likely to become mushy during cooking.
Shrimp: Adding raw shrimp after baking allows them to cook gently during the covered resting time, keeping them tender and juicy.

Brown Well: Brown the chicken and sausage well, letting the meat sit long enough to form a crust before stirring. Those browned bits give the rice its deep Cajun flavor.
Keep Covered: Keep the lid on while baking, as the steam helps the rice cook evenly.
Add Shrimp Last: Add the shrimp at the end so it stays tender instead of overcooking.
Rest Before Serving: Let the jambalaya rest so the rice can finish absorbing flavor and the shrimp can cook through.

Storing Leftover Jambalaya

Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container or zippered bag for up to 3 months.
Thaw overnight in the refrigerator before reheating. Reheat on the stovetop or in the microwave with a splash of broth to loosen the rice. Stir occasionally so it heats evenly.

More Cozy-Cajun Inspired Favorites

Did you enjoy this Cajun Jambalaya? Leave a comment and rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Rest Time 15 minutes

Total Time 1 hour 45 minutes

Preheat oven to 350°F.
Heat vegetable oil over medium-high heat in a dutch oven or large oven-proof pot with a lid. Add chicken and sausage. Cook until you get a deep crust. Do not stir too much.
Add onion, celery and bell pepper. Cook 5 minutes scraping up any brown bits in the bottom of the pan.
Add garlic, seasoning, and rice and mix very well to ensure the rice is seasoned.
Add broth and bay leaves. Cover and bake 1 hour.
Remove from the oven, add raw shrimp, green onions, and parsley. Stir well, cover, and rest 15 minutes.
Discard bay leaves. Serve with french bread.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Seafood

Cuisine American

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