Cajun Jambalaya
Prep time
Cook time
Total time
Keep an eye on the roux throughout the cooking process. Let you nose be your guide while cooking it - if the flour smells like it's burning, it probably is!
Recipe type: Cajun, Rice, Sausage, Shrimp, Kitchen
Cuisine: Cajun, South Louisiana, Southern
Serves: Serves 4-6
  • ¾ medium shrimp, peeled, deveined and chopped
  • 8 ounces chicken, diced into ½" cubes
  • 1 lb. Andouille sausage (or smoked/spicy sausage of choice) sliced ¼" thick
  • 1 tablespoon Cajun seasoning (similar to Slap Ya Mama or Zatarain's)
  • ½ cup olive oil (or as needed for sauteeing)
  • 2 medium onions, chopped
  • ¼ cup green bell pepper, chopped
  • ¼ cup red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons garlic, chopped
  • 2 scallions, chopped into ½" pieces
  • ½ cup chopped tomatoes
  • 4 tbsp tomato paste
  • 2 bay leaves
  • 2 tbsp Worcestershire sauce
  • 1 tsp cayenne pepper
  • 2 cups long grain rice
  • 4 cups chicken stock
  • Hot sauce to taste
  • Salt and pepper to taste
  • Chives for garnish
  1. In a small sauce pan, combine bacon drippings and flour over medium low heat to make a roux. Monitor carefully, stirring frequently until it is a dark, nutty brown (30-45 minutes). If you smell the flour begin to burn, lower the heat slightly. The roux should bubble a bit at the edges as it cooks, but not burn. Use the time while tending the roux to prep the vegetables and meat for cooking.
  2. Preheat a cast iron or heavy dutch oven over medium heat. Add olive oil for sauteeing.
  3. Pre-season the chicken and shrimp lightly with Cajun seasoning.
  4. Separately, brown the andouille sausage, chicken and shrimp. Remove from heat and set aside.
  5. Add enough olive oil to the dutch oven to cover the bottom. Cook the onions until crisp brown on the edges and about 50% through (about 5-8 minutes). Note: keep the heat up here and plenty of oil in the pan, we're trying to crisp and brown the onions, not caramelize them.
  6. Add the bell pepper and celery and cook down until wilted (about 3 minutes).
  7. Add the garlic and cook about 30 seconds.
  8. Add the tomato paste, chopped tomatoes and scallions and cook for about 1-2 minutes, or until tomatoes and scallions soften.
  9. Add the roux and rice, stirring for about a minute.
  10. Add the chicken stock, worcestershire, cayenne pepper and bay leaves and bring to a boil. Cover and allow to simmer for about 10 minutes.
  11. At the 10 minute mark, remove the cover quickly and add the chicken. Replace cover and monitor heat to ensure it remains at a simmer.
  12. At the 18 minute mark, remove the cover and add the shrimp and sausage. Replace the cover and allow to simmer.
  13. Remove from the heat at 20 minutes, keep covered and allow to rest for 10 minutes.
  14. Plate, garnish with chives and serve with hot sauce on the side.
  15. Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at