Easy Cajun Jambalaya: A versatile one-dish recipe

This Easy Cajun Jambalaya is a refrigerator magnet! You will love this versatile and easy dinner recipe.

I love this easy Cajun jambalaya because it’s such a catch-all dish. Do you have some leftover chicken to use up? Did you find a half-empty bag of shrimp in your freezer? Toss it all in! Pretty much any meats are welcome to the party, and you can add or substitute veggies too. Keep the rice and liquid proportions the same, and you can adjust the rest of the amounts to work with what you have on hand.

If you’d like to use pre-cooked chicken, just add it in with the broth instead of sautéing it with the vegetables. This easy Cajun jambalaya isn’t very spicy as written, but you could adjust the cayenne and hot sauce to make it as mild or spicy as you’d like. This recipe makes A LOT of food and is really delicious leftover, so you can enjoy it for lunch too!

Want more easy rice bowl dinners? Try these on for size!

Pantry Enchilada Skillet Dinner

Print Recipe

Easy Cajun Jambalaya

This is a versatile one-dish dinner that you can customize to what you have on hand!

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Rating: 5
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Course

Main

Cuisine

Cajun

Prep Time

10 minutes

Cook Time

35 minutes

Servings

MetricUS Imperial

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 bell pepper diced
• 3 cloves garlic minced or crushed
• 12 ounces chicken andouille sausage cut in half lengthwise and sliced
• 12 ounces chicken thighs diced (about 4)
• 2 cups white rice uncooked
• 4 cups chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon hot sauce or to taste
• 1/2 cup cooked shrimp or fish optional

Course Main Cuisine Cajun Prep Time 10 minutes Cook Time 35 minutes Servings MetricUS Imperial Ingredients 1 tablespoon olive oil 1 onion diced 1 bell pepper diced 3 cloves garlic minced or crushed 12 ounces chicken andouille sausage cut in half lengthwise and sliced 12 ounces chicken thighs diced (about 4) 2 cups white rice uncooked 4 cups chicken broth 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon hot sauce or to taste 1/2 cup cooked shrimp or fish optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil in a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper, sausage, and chicken. Sauté until vegetables are tender and meat has started to brown, 8-10 minutes. Add garlic and sauté one minute longer.
2. Stir in rice, and continue cooking 2-3 minutes longer, stirring constantly. Stir in chicken broth, salt, pepper, and hot sauce. Bring mixture to boil, lower heat to medium low, and cover. Simmer 15 minutes.
3. Add bite-sized pieces of seafood (shredded leftover salmon is GREAT), stirring in and scraping the bottom of the pot. Cook an additional 5 minutes. Remove from heat, and allow to stand covered 5 minutes longer before serving.