This is, without a doubt, the tastiest jambalaya recipe! It is surprisingly simple to prepare, can be personalized with your preferred proteins (I used chicken breasts, shrimp, and Andouille sausage), and is bursting with strong, spicy, Cajun jambalaya flavors that everyone will enjoy and appreciate. 

Since it always reminds me of one of my favorite people, my grandmother, I figured it was about time we brought back an old favorite dish of mine for today’s blog post. Her Jambalaya recipe was the finest ever!!! 

Let’s get down to business with this jambalaya recipe!! It has the chance to be a winner no matter where it is made. Deliciously flavorful, completely adjustable with your favorite meats (or you can make it vegetarian), and certainly much easier to prepare than you may expect… All it takes is a lot of chopping and around 45 minutes from start to finish to complete the recipe. Gather a drink of wine, bring some friends over to keep you company while you prepare, then sit back and enjoy it together!




  • 3 Tbsp.Of olive oil. 
  • Chicken breasts, I used 2, cut into small-sized pieces. 
  • 500 grams.Of « andouille sausage », I sliced it thinly. 
  • 3 colorful bell peppers, diced. 
  • 2 diced ribs celery.
  • A finely chopped jalapeño pepper.
  • 1 diced white onion.
  • 4 minced cloves.Of garlic.
  • Canned crushed tomatoes, I used a medium can. 
  • 3 Cups.Of chicken stock. 
  • 1½ Cups.Of uncooked long-grain white rice.
  • 2 Tbsp.Of Cajun seasoning or Creole seasoning. 
  • 1 tsp.Of crushed dried thyme.
  • ¼ tsp.Of cayenne pepper.
  • One bay leaf. 
  • 500 grams.Of peeled raw large shrimp, deveined. 



  • 1st Step – Add 1 tablespoon of oil to a stockpot (or a very large, deep sauté pan) and heat it on medium-high. 


  • 2nd Step – For 5-7 minutes, toss in the chicken and sausage and simmer until the chicken is done and the sausage is gently browned. Transfer the mixture to a dry plate and set it aside for later use. 


  • 3rd Step – To the stockpot, add the last 2 tbsp of olive oil. Toss in the bell peppers, celery, jalapeños, onion, and garlic until everything is well distributed. Simmer for six minutes over low heat, stirring periodically, until the onions are translucent. 


  • 4th Step – Stir in the crushed tomatoes, chicken stock, rice, Cajun spice, thyme, cayenne pepper, and bay leaf until everything is well-coordinated. Continue to boil until the mixture comes to a gentle simmer. 


  • 5th Step – Cook over medium-low heat for approximately 25 to 30 minutes, or until the rice is almost done, stirring every five minutes or so to avoid burning. 


  • 6th Step – Stir in the shrimp until everything is well-combined. Continue to cook over low heat, stirring frequently, until the shrimp are pink and cooked completely. Remove and discard the bay leaf before adding the chicken and sausage. 


  • 7th Step – Use salt, pepper, and more Cajun seasonings as necessary for seasoning the jambalaya. (I usually use 2 tbsp salt and 1/2 tsp pepper for each serving.) Remove from the heat. 


  • 8th Step – Garnish as desired and serve immediately. Refrigerate and keep in a sealed container for up to three days.


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