This all in one pot Cajun Jambalaya recipe is packed with jumbo size shrimp, chunks of chicken and slices of andouille sausage. Get it on your weeknight family dinner rotation!
Cooking dinner in one pot has saved my sanity on more than one occasion, especially after dinner when the dishes need to be done. One-pot means less to clean up and that's an awesome thing.
This Cajun jambalaya is loaded with giant shrimp, chunks of chicken and andouille sausage. The whole thing is held together by a thick aromatic tomato sauce.
This is an easily adaptable recipe, you could leave out, add or switch up any of the main proteins but I love my jambalaya and gumbo thick and rich. Try and stick with large shrimp, the little ones get lost among everything else.
What else is in this Cajun Jambalaya recipe?
The sauce is made mainly from tomatoes, chicken stock, peppers, and herbs. Once everything has been added to the pot it's left to simmer for about 45 minutes.
The shrimp are added at the end with only about 10 minutes of cooking time left. They cook very quickly and shouldn't be overcooked.
Rice is also added at the beginning and it slowly cooks as the jambalaya simmers, thickening the sauce and providing a complete meal.
Are jambalaya and gumbo the same?
Not really, jambalaya is more like a paella where gumbo is a thick stew made with a roux- melted butter and flour. I think jambalaya is easier because it doesn't begin with a roux.
Both dishes require some love and attention so there's no quick way to make them. It's definitely worth spending some time with all creole food recipes.
Is this Cajun jambalaya spicy?
This isn't spicy at all but if you prefer to give it a kick, you can add 2-3 drops of Tabasco at the beginning of the simmer along with a teaspoon or two of chili powder. I'm a big fan of spicy foods but I usually add my own spice after it's cooked.
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