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Classic Cajun Jambalaya

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45


This Classic Cajun Jambalaya has all the wonderful flavors of the deep South. Slightly smokey and spicy, with chicken, shrimp, and spicy Andouille sausage. Southern comfort food at its best.


Units Scale
  • 12 large shrimp, peeled and deveined with tails on
  • 2 boneless/skinless chicken breasts cut into bite size pieces
  • 10 ounces Andouille sausage, cut into 1/2 inch slices
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 teaspoons Sriracha, or other hot sauce
  • 1 bay leaf
  • 2 teaspoons minced garlic
  • 2 habanero peppers, whole
  • 2 cups uncooked instant white rice
  • 4 cups chicken broth


  1. Combine the shrimp, chicken, sausage, spices, salt and pepper in a large bowl and mix well to thoroughly coat the meat with the spices. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and peppers and cook for about 5 minutes until tender and onions are translucent. Add the Sriracha, bay leaf, minced garlic and habanero peppers.
  3. While stirring, add the rice. Slowly add the broth. Bring mixture to a boil while stirring frequently. Reduce heat to medium low. Cover with a lid and simmer until the rice has become almost tender and has absorbed most of the liquid, about 10 minutes. Remove and discard bay leaf and habanero peppers.
  4. Add the meat mixture and cook over medium low heat until the meat is done, about 10 minutes.
  5. Serve hot. Refrigerate leftovers.


  • Serving Size: 6