This Spicy Cajun Jambalaya brings bold, smoky flavors to your table in one-pot comfort. It fills the kitchen with the warm aroma of sautéed peppers, garlic, and spicy sausage. The rice soaks up savory broth and tomatoes, while tender chicken and plump shrimp add juicy texture. It’s bright, spicy, and deeply satisfying.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Medium
Nutrition Information
Approximate per serving
- Calories per serving: 570 kcal
- Protein: 47 g
- Carbohydrates: 29 g
- Fat: 27 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 930 mg
Why Make This Spicy Cajun Jambalaya
Make this jambalaya when you want a hearty, flavorful one-pot meal that feeds a crowd. It mixes smoky sausage, savory chicken, and sweet shrimp with rice and Cajun spices. The dish has bold, spicy, and slightly smoky notes. It’s perfect for weeknight dinners, casual get-togethers, or meal prep. Cleanup is easy because everything cooks in a single pot.
How to Make Spicy Cajun Jambalaya
This recipe cooks quickly and builds flavor in layers. Start by softening the aromatics so they release sweet, savory aromas. Brown the meats for a little caramelized color. Add rice, tomatoes, and broth so the rice absorbs a seasoned, tomato-scented liquid. Finish by stirring in shrimp so they stay tender and pink.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, cubed
- 1 pound shrimp, peeled and deveined
- 1 can diced tomatoes (14.5 oz)
- 1 cup long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Green onions for garnish
Directions:
Step 1: Preparation
Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables soften and smell sweet, about 4–6 minutes.
Step 2: Mixing
Add the sliced smoked sausage and cubed chicken to the pot. Cook, stirring, until the sausage and chicken brown lightly, about 6–8 minutes. Stir in the diced tomatoes, long-grain rice, chicken broth, Cajun seasoning, and a little salt and pepper. Mix well so the rice is evenly distributed.
Step 3: Cooking
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20–25 minutes. Cook until the rice is tender and most of the liquid is absorbed. Check once or twice and stir gently to prevent sticking.
Step 4: Finishing
Stir in the peeled and deveined shrimp. Cook uncovered for an additional 4–6 minutes, or until the shrimp turn pink and are cooked through. Taste and adjust salt, pepper, or Cajun seasoning. Garnish with chopped green onions before serving.
How to Serve Spicy Cajun Jambalaya
Serve hot in shallow bowls so the rice and juices spread nicely. Add a wedge of lemon on the side for a bright finish. Pair with crusty bread or a simple green salad to balance the spice. For a party, set out hot sauce and extra green onions so guests can customize heat and freshness.
How to Store Spicy Cajun Jambalaya
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 2 months. Label with date.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals. Shrimp may become firmer after freezing and reheating; add a little extra broth to restore moisture.
Expert Tips for Perfect Spicy Cajun Jambalaya
- Use long-grain rice for fluffy grains. Short-grain will be stickier.
- Brown the sausage and chicken well for extra flavor. Those browned bits add depth.
- Don’t overcook the shrimp. Add them at the end so they stay tender.
- Taste and adjust the Cajun seasoning gradually. Spice levels vary by brand.
- If your broth is salty, reduce added salt until the end.
- For a smokier flavor, use andouille sausage or add a pinch of smoked paprika.
- Stir gently after adding rice to avoid breaking grains and making the dish gummy.
Delicious Variations
- Vegetarian: Replace meats with smoked tofu and extra vegetables (mushrooms, zucchini). Use vegetable broth and add a splash of soy sauce for umami.
- Low-carb: Swap rice for riced cauliflower and shorten the simmer. Add shrimp and chicken as directed.
- Seafood-focused: Use extra shrimp and crab meat, omit chicken, and reduce sausage.
- Spicier: Add cayenne or chopped fresh hot peppers. Start small and increase to taste.
- Brown rice: Use brown rice but increase the simmer time and liquid (about 45–50 minutes and an extra 1/2–1 cup broth).
Frequently Asked Questions
Q: Can I use different rice than long-grain?
A: Yes. Long-grain gives the classic texture. If you use brown rice, it needs more liquid and a longer cook time (about 45–50 minutes). If you use instant rice, add it toward the end and adjust cooking time.
Q: How do I keep the shrimp from getting rubbery?
A: Add shrimp at the very end and cook just until they turn pink and opaque, typically 4–6 minutes. Overcooking makes them tough.
Q: Is jambalaya gluten-free?
A: The base ingredients here are naturally gluten-free. Check the sausage and Cajun seasoning labels to ensure no wheat or gluten-containing fillers are added.
Q: Can I make this ahead for a party?
A: Yes. Cook the jambalaya fully, cool, and reheat gently before serving. For best texture, reheat on the stovetop with a splash of broth. If making ahead more than a day, freeze and reheat as needed.
Q: My rice is undercooked but liquid is gone. What should I do?
A: Add 1/2 cup hot broth or water, stir gently, cover, and cook on low for another 5–10 minutes until rice is tender.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth, choose low-sodium sausage, and reduce or skip added salt. Taste before adding extra salt at the end.
Conclusion
This Spicy Cajun Jambalaya delivers bold flavor, satisfying textures, and simple, one-pot convenience. It’s perfect for busy weeknights and friendly gatherings alike. For another take and extra tips on making jambalaya, check this classic jambalaya recipe on Chili Pepper Madness. Enjoy the warm spices, the bright tomato notes, and the cozy, comforting feel of this dish — and don’t be afraid to tweak the heat to suit your taste.
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Spicy Cajun Jambalaya
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None specified
Description
A bold and smoky one-pot dish featuring spicy sausage, savory chicken, and juicy shrimp mixed with rice and Cajun spices.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 pound chicken thighs, cubed
- 1 pound shrimp, peeled and deveined
- 1 can diced tomatoes (14.5 oz)
- 1 cup long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic; sauté for 4–6 minutes until softened.
- Add smoked sausage and chicken; cook for 6–8 minutes until browned.
- Stir in diced tomatoes, rice, broth, Cajun seasoning, salt, and pepper; mix well.
- Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
- Stir in shrimp and cook uncovered for 4–6 minutes until shrimp are pink and cooked through. Adjust seasonings as needed and garnish with green onions before serving.
Notes
Serve with a wedge of lemon and crusty bread or a green salad. Customize spice levels with hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 2g
- Sodium: 930mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 160mg
