Cajun Jambalaya

Cajun Jambalaya

An easy meal to prepare in one pot.
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Prep Time 30 minutes
Cook Time 1 hour
1 hour 30 minutes
Course Main Course
Cuisine Cajun
Servings 6


  • Large pot
  • Measuring spoons, dry measuring cups, and liquid measuring cups to measure ingredients like spices, rice, and chicken broth. For cooking, all you really need is a big pot or dutch oven (with a lid!) and a wooden or metal slotted spoon for stirring. When it comes to serving, all you need are some bowls or plates!


  • 24 1/2 LB Shrimp, deveined. Chopped rough I'm using a whole pound in my recipe
  • 1/2 LB Boneless, skinless chicken thighs
  • 1 TBSP Emeril's Original Essence I don't have this so i looked up the ingredients and made my own. The recipe is below in the footnote/comment section.
  • 1/4 Cup Olive oil
  • 1/2 Cup Chopped green onions
  • 1/2 Cup Chopped green bell peppers
  • 1/2 Cup Celery, chopped
  • 1/2 TSP Salt
  • 1/4 TSP Fresh ground black pepper
  • 2 TBSP Chopped garlic
  • 1/2 Cup Tomato diced
  • 3 Bay leaves
  • 2 TSP Worcestershire sauce
  • 2 TSP Hot sauce
  • 1 1/2 Cups Long grain rice
  • 3 1/2 Cups Chicken stock-low sodium or no salt
  • 1/2 LB Andouille sausage, sliced
  • 2 TBSP Chopped green onion for garnish


  • Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.
  • Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. 
  • Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. 
  • Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer.
  • Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion.


What’s in Emeril’s seasoning?

8 ingredients

1 tbsp Garlic powder
1 1/2 tsp Onion powder
1 1/2 tsp Oregano, dried
1 1/2 tsp Thyme, dried
1 tsp Black pepper, freshly ground
1 tsp Cayenne pepper
1 tbsp Paprika
1 tbsp Sea salt
How spicy is this recipe?
Not very. If you’re a spice lover, consider tweaking the spices, or adding some new ones. Adding a teaspoon or so of cayenne pepper should do the trick, or you could add a fresh hot pepper.
Can I use breasts instead of thighs?
Yes you can. White meat takes less time to cook. So be careful you don’t overcook it. 
Tried this recipe?Let us know how it was!

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