Cajun jambalaya is a great one-pot dish to cook anytime. I don’t cook a lot of Cajun or Creole cuisine but this is one that I really like.

Cajun cuisine is a style of cooking in Louisiana that was named from the French speaking Acadian people in Canada who were deported by the British to this region.

Cooking this jambalaya dish is so simple and easy. It starts with browning the sliced andouille sausage. If this type of sausage is not available in your area, you can certainly substitute kielbasa or any other type you prefer. Then, after it cooks, it is set aside.

Next, the aromatics are sauteéd such as garlic, onion, celery, bell pepper, and bay leaf. What I like to do is cook the cajun spice with the sauteéd aromatics for about a minute to release its oils and fragrance.

The shrimp is then added to cook very fast and set aside as well. Tomatoes and white rice are added along with chicken broth. Then cover it and let simmer for 20 minutes or until the rice is cooked. I don’t usually add any salt until I taste it. The salt in the sausage and cajun spices add a good amount of flavor already. You can adjust it later to your taste with freshly ground black pepper and salt.

This jambalaya recipe is very versatile. Depending on your preference, you can also add in chopped okra for more nutrients. Also, if you can handle more heat, by all means add a few drops of hot sauce or dried red chili flakes.

I hope you try this easy cajun jambalaya when you are looking for a 30-minute meal in one pot. If you love shrimp check out this recipe here.

Print Recipe
Cajun Jambalaya
Course Main Dish
Prep Time 15 mins.
Cook Time 30 mins.
Servings
Ingredients
  • 1/2 lb kielbasa or andouille sausage sliced to 1/4 inch thick
  • 1/2 lb large shrimp peeled and deveined
  • 1 15 oz canned diced tomatoes
  • 1 cup green or red bell pepper diced
  • 1 cup celery stalk diced
  • 1/2 large onion diced
  • 2 garlic cloves minced
  • 2 cups low sodium chicken broth
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp olive oil
  • salt and freshly ground pepper
  • 3 sprigs fresh Italian parsley chopped
  • 1 cup jasmine or any white long grain rice rinsed and drained
  • 2 bay leaves
Course Main Dish
Prep Time 15 mins.
Cook Time 30 mins.
Servings
Ingredients
  • 1/2 lb kielbasa or andouille sausage sliced to 1/4 inch thick
  • 1/2 lb large shrimp peeled and deveined
  • 1 15 oz canned diced tomatoes
  • 1 cup green or red bell pepper diced
  • 1 cup celery stalk diced
  • 1/2 large onion diced
  • 2 garlic cloves minced
  • 2 cups low sodium chicken broth
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp olive oil
  • salt and freshly ground pepper
  • 3 sprigs fresh Italian parsley chopped
  • 1 cup jasmine or any white long grain rice rinsed and drained
  • 2 bay leaves
Instructions
  1. In a skillet or dutch oven heat oil on medium/high flame. Cook sausage in oil until slightly brown. Take out sausage and set aside on a plate. Lower heat to medium.
  2. Add onion and cook for 1 minute. Stir in celery, garlic, and bell pepper and let cook for another minute. Add in cajun seasoning and cook for another minute. Stir in shrimp and cook for 3-4 minutes turning it halfway to cook the other side.. Take out shrimp with a tong and set aside. Add the tomatoes and bay leaves. Let it simmer for 1 minute. Then add the washed rice, sausage and chicken broth. Stir it and cover the pot or skillet. Let it come to a boil on high heat. Then lower heat and let simmer for 18-20 minutes or until rice is cooked. Stir in cooked shrimp and turn off heat. Sprinkle fresh chopped parsley on top. If needed, adjust seasoning with salt and pepper to your taste.
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