main-dishes

Jambalaya

This bold and hearty RizzieFarms Jambalaya delivers classic Louisiana flavor in every bite. Tender chicken, smoky andouille sausage, and juicy shrimp simmer together with peppers, onions, celery, tomatoes, Cajun spices, and long-grain rice for a richly seasoned one-pot meal. Each protein adds its own depth — the browned sausage, sautéed chicken, and sweet shrimp — while the vegetables create a savory backbone for the dish. Finished with okra for authentic Southern texture, this jambalaya is deeply aromatic, comforting, and perfect for family dinners, game days, or cold nights. It’s easy, filling, and packed with flavor that only gets better the next day.

Servings: 6–8 servings
Total Time: 80 min
Pan: Large Dutch oven or stock pot

Ingredients

Proteins & Base
  • 3 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 pound andouille sausage, sliced into thin rounds
  • 1 pound raw large shrimp, peeled and deveined
Vegetables
  • 3 small bell peppers (red, yellow, green), cored and diced
  • 2 ribs celery, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 cup thinly sliced okra (fresh or frozen)
Liquids & Seasonings
  • 1 (14-ounce) can crushed tomatoes
  • 3–4 cups chicken stock
  • 1 1/2 cups uncooked long-grain white rice
  • 2 tablespoons Cajun or Creole seasoning
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • Salt and freshly-cracked black pepper, to taste
Optional Garnishes
  • Chopped fresh parsley
  • Sliced green onions
  • Hot sauce

Instructions

  1. Brown the chicken and sausage Heat **1 tablespoon olive oil** in a stock pot over medium-high heat. Add **2 diced chicken breasts** and **1 pound sliced andouille sausage**. Sauté for 6–9 minutes until the chicken is cooked through and the sausage is lightly browned. Transfer to a bowl and set aside.
  2. Sauté the vegetables Add the remaining **2 tablespoons olive oil** to the pot. Add **3 diced bell peppers**, **2 diced celery ribs**, **1 chopped jalapeño**, **1 diced onion**, and **4 minced garlic cloves**. Cook until onions are softened.
  3. Add rice, tomatoes, and broth Add **1 can crushed tomatoes**, **3–4 cups chicken stock**, **1 1/2 cups long-grain rice**, **2 tablespoons Cajun seasoning**, **1 teaspoon dried thyme**, **1/4 teaspoon cayenne**, and **1 bay leaf**. Stir well. Bring to a simmer, then reduce heat to medium-low. Cover and simmer 25–30 minutes, stirring every 5 minutes so the rice does not stick.
  4. Add shrimp and okra Stir in **1 pound raw shrimp** and **1 cup okra**. Continue to simmer, stirring occasionally, until the shrimp are pink and cooked through.
  5. Finish and season Return the cooked chicken and sausage to the pot and stir to combine. Remove and discard the bay leaf. Season with salt, pepper, and additional Cajun seasoning if desired.
  6. Serve Serve warm topped with parsley, green onions, or hot sauce. Refrigerate leftovers in a sealed container for up to 3 days.

Notes

  • Shrimp can be added at the end to avoid overcooking.
  • Jambalaya thickens as it cools; add a splash of stock if reheating.
  • Andouille adds authentic Cajun flavor, but smoked sausage also works well.

Tags

jambalaya cajun creole rice dishes one-pot meals southern