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You are here: Home / Recipes / Easy Cajun Jambalaya: A versatile one-dish recipe

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Easy Cajun Jambalaya: A versatile one-dish recipe

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

Easy Cajun Jambalaya - This versatile rice dish is a refrigerator magnet! - wearychef.com

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.

Easy Cajun Jambalaya - This versatile rice dish is a refrigerator magnet! - wearychef.com

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!

Easy Cajun Jambalaya - This versatile rice dish is a refrigerator magnet! - wearychef.com

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Easy Cajun Jambalaya
This is a versatile one-dish dinner that you can customize to what you have on hand!
Easy Cajun Jambalaya - This versatile rice dish is a refrigerator magnet! - wearychef.com
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main
Cuisine Cajun
Prep Time 10 minutes
Cook Time 35 minutes
Servings
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
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
Easy Cajun Jambalaya - This versatile rice dish is a refrigerator magnet! - wearychef.com
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.


4 Comments

Comments

  1. Angela says

    February 14, 2016 at 9:29 am

    This sounds amazing! I gotta get some Andouille sausage, but I have everything else in order to make this dish. I’ll use brown rice, but that’s just because I always use it. I (also) have some shrimp to throw in, so I’m sure we’ll love this dish! Thanks for this incredible recipe!

    Reply
    • Andi Gleeson says

      February 24, 2016 at 12:10 pm

      I hope it turned out well for you, Angela. I meant to reply sooner to say you’ll need to increase the cook time for brown rice, but I’m sure you figured that out. Thank you!

      Reply
  2. Restaurant Greensboro Nc says

    April 24, 2013 at 5:29 am

    Oh my gosh, this looks great! And quick to boot. Yum!

    Reply
    • The Weary Chef says

      April 24, 2013 at 9:43 am

      Thanks so much, Jennifer!

      Reply

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