18 Spicy Jambalaya Recipes for Every Occasion

Mmm, can you smell that? There’s nothing quite like the sizzle of a spicy jambalaya simmering on the stove—it’s comfort food with a kick! Whether you’re craving a quick weeknight dinner or planning a festive gathering, we’ve gathered 18 mouthwatering recipes that bring the heat. Get ready to spice up your cooking routine and discover your new favorite dish in our flavorful roundup!

Classic Creole Jambalaya with Shrimp and Sausage

Brace yourselves, flavor adventurers, because we’re diving fork-first into a pot of pure New Orleans magic that’ll make your taste buds do the second line parade. This isn’t just dinner—it’s a one-pot wonder that brings the Big Easy right to your kitchen, no jazz band required.

Ingredients

• Andouille sausage – 1 lb
• Raw shrimp – 1 lb
• Long-grain white rice – 2 cups
• Chicken broth – 4 cups
• Yellow onion – 1 large
• Green bell pepper – 1
• Celery stalks – 2
• Garlic cloves – 4
• Tomato paste – 2 tbsp
• Cajun seasoning – 2 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2. Slice Andouille sausage into ½-inch rounds and brown them for 4-5 minutes until crispy edges form.
3. Dice yellow onion, green bell pepper, and celery into uniform ¼-inch pieces.
4. Sauté the diced vegetables in the sausage drippings for 6-8 minutes until onions turn translucent.
5. Mince garlic cloves and stir into the vegetable mixture for exactly 1 minute until fragrant.
6. Add tomato paste and Cajun seasoning, cooking for 2 minutes while stirring constantly to deepen flavors.
7. Pour in chicken broth and 1 tsp salt, scraping any browned bits from the pot bottom.
8. Stir in long-grain white rice and bring the mixture to a rolling boil.
9. Reduce heat to low, cover tightly, and simmer for 20 minutes without peeking to ensure perfect rice texture.
10. Meanwhile, peel and devein raw shrimp, patting them dry with paper towels.
11. After 20 minutes, arrange shrimp in a single layer over the rice mixture.
12. Cover and cook for 5-7 minutes until shrimp turn pink and opaque.
13. Remove from heat and let rest for 5 minutes before fluffing with a fork.

Voilà! You’ve created a textural masterpiece where plump shrimp nestle against spicy sausage and fluffy rice that’s absorbed every drop of Creole goodness. Serve this vibrant pot directly at the table with crusty bread for sopping up the saucy bits, or pack it for a Mardi Gras picnic that’ll have strangers asking for your recipe.

Chicken and Andouille Jambalaya

Brace yourselves, flavor adventurers—this Chicken and Andouille Jambalaya is about to turn your Tuesday into a Mardi Gras parade for your taste buds. Forget bland dinners; we’re diving headfirst into a pot of spicy, soul-warming goodness that’ll have you doing a little happy dance right there at the stove. Let’s get this party started!

Ingredients

– Chicken thighs – 1 lb
– Andouille sausage – 12 oz
– Onion – 1 large
– Green bell pepper – 1
– Celery – 2 stalks
– Garlic – 3 cloves
– Long-grain rice – 1 ½ cups
– Chicken broth – 3 cups
– Cajun seasoning – 2 tbsp
– Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add chicken thighs and cook for 6-8 minutes until golden brown on both sides, then remove to a plate.
3. Slice Andouille sausage into ½-inch rounds and brown in the same pot for 4-5 minutes until lightly crisped.
4. Dice onion, bell pepper, and celery into uniform pieces—this “holy trinity” ensures even cooking and maximum flavor development.
5. Sauté the chopped vegetables in the sausage drippings for 6-7 minutes until softened and fragrant.
6. Mince garlic and stir into the vegetable mixture for 1 minute until aromatic.
7. Return chicken to the pot and sprinkle Cajun seasoning evenly over everything.
8. Add rice and stir constantly for 2 minutes to toast the grains—this prevents mushy jambalaya.
9. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
10. Bring to a boil, then immediately reduce heat to low and cover tightly.
11. Simmer for 25 minutes without peeking—resisting the urge to lift the lid keeps the steam trapped for perfect rice.
12. Remove from heat and let stand covered for 10 minutes to allow the rice to absorb any remaining liquid.
13. Fluff with a fork and shred the chicken directly in the pot using two forks.
14. For extra flavor, let it rest 5 more minutes before serving—the wait makes the spices meld beautifully.

Get ready for a texture party where tender chicken, spicy sausage, and fluffy rice create the ultimate comfort food experience. The smoky heat from the Andouille plays perfectly against the savory rice, making this jambalaya downright addictive whether you serve it straight from the pot or piled high with extra hot sauce for the brave souls at your table.

Seafood Jambalaya with Crab and Crawfish

Hearty, spicy, and packed with personality—this seafood jambalaya is the Mardi Gras party your taste buds have been begging for. Honestly, it’s so flavorful you might start speaking with a Cajun accent after just one bite!

Ingredients

• Andouille sausage – 8 oz
• Yellow onion – 1 cup chopped
• Green bell pepper – 1 cup chopped
• Celery – ½ cup chopped
• Garlic – 3 cloves minced
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Canned diced tomatoes – 1 (14.5 oz) can
• Cajun seasoning – 2 tbsp
• Lump crab meat – 8 oz
• Crawfish tails – 8 oz
• Green onions – ¼ cup sliced

Instructions

1. Slice the andouille sausage into ¼-inch rounds.
2. Heat a large, heavy-bottomed pot over medium-high heat for 2 minutes.
3. Add sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
4. Add onion, bell pepper, and celery, and cook for 6 minutes until vegetables soften.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add rice and Cajun seasoning, stirring constantly for 2 minutes to toast the rice.
7. Pour in chicken broth and diced tomatoes with their juices, scraping the bottom of the pot.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Remove lid and gently fold in crab meat and crawfish tails.
10. Cover and cook for 5 more minutes until seafood is heated through.
11. Remove from heat and let stand, covered, for 5 minutes to allow rice to absorb remaining liquid.
12. Fluff with a fork and garnish with sliced green onions.

Now that’s what I call a proper finish! The rice should be tender but not mushy, with the crab and crawfish adding sweet, briny pops in every spoonful. Nothing beats serving this straight from the pot with crusty bread for sopping up every last bit of that spicy, tomato-infused goodness.

Vegetarian Jambalaya with Okra and Bell Peppers

Now, let’s talk about a dish that proves you don’t need meat to have a party in your mouth—this vegetarian jambalaya brings all the flavor without any of the guilt. It’s so good, even your carnivore friends will be begging for seconds (and maybe your recipe).

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Bell peppers – 2, chopped
• Garlic – 3 cloves, minced
• Okra – 1 cup, sliced
• Vegetable broth – 2 cups
• Canned diced tomatoes – 1 can (14.5 oz)
• Long-grain white rice – 1 cup
• Cajun seasoning – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in chopped bell peppers and cook for another 4 minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant—don’t let it brown! (Tip: Burnt garlic turns bitter, so keep an eye on it.)
5. Mix in sliced okra and cook for 3 minutes, stirring to prevent sticking.
6. Pour in vegetable broth and canned diced tomatoes, including the liquid.
7. Add long-grain white rice, Cajun seasoning, and salt, stirring to combine.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. (Tip: Resist the urge to peek—keeping the lid on traps steam for perfectly cooked rice.)
9. Remove from heat and let stand, covered, for 5 minutes to absorb any remaining liquid.
10. Fluff with a fork before serving. (Tip: For extra flavor, top with a squeeze of fresh lime or hot sauce.)

And there you have it—a jambalaya that’s hearty, vibrant, and packed with just the right amount of spice. The rice soaks up all that savory broth, while the okra adds a delightful sliminess (in the best way possible) that thickens the dish beautifully. Serve it straight from the pot with a side of crusty bread for dipping, or stuff it into bell peppers and bake for a fun, edible bowl situation.

Spicy Cajun Jambalaya with Tasso Ham

Now, let’s talk about a dish that’ll make your taste buds do the Mardi Gras mambo without leaving your kitchen. This spicy Cajun jambalaya with tasso ham is basically a flavor party where everyone’s invited and the music is always loud. Get ready to turn ordinary weeknight dinner into a New Orleans-style celebration that’ll have you saying “laissez les bon temps rouler” with every bite.

Ingredients

Tasso ham – 8 oz
Vegetable oil – 2 tbsp
Onion – 1 large
Green bell pepper – 1
Celery stalks – 2
Garlic cloves – 3
Long-grain white rice – 2 cups
Chicken broth – 4 cups
Canned diced tomatoes – 14.5 oz
Cajun seasoning – 2 tbsp
Andouille sausage – 12 oz
Raw shrimp – 1 lb
Green onions – ¼ cup

Instructions

1. Dice the tasso ham into ½-inch cubes.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3. Add tasso ham and cook for 4 minutes until lightly browned and fragrant.
4. Chop the onion, green bell pepper, and celery into uniform ¼-inch pieces.
5. Add the chopped vegetables to the pot and cook for 6 minutes until softened.
6. Mince the garlic cloves and add to the pot, cooking for 1 minute until fragrant.
7. Stir in long-grain white rice and toast for 2 minutes until grains turn slightly opaque.
8. Pour in chicken broth and canned diced tomatoes with their juices.
9. Add Cajun seasoning and stir thoroughly to combine.
10. Bring the mixture to a boil, then reduce heat to low and cover tightly.
11. Simmer for 20 minutes without peeking—this builds essential steam for perfect rice.
12. Slice the andouille sausage into ¼-inch rounds while the rice cooks.
13. After 20 minutes, remove the lid and quickly arrange sausage slices over the rice surface.
14. Cover again and cook for 10 more minutes to heat the sausage through.
15. Peel and devein the raw shrimp, patting them dry with paper towels.
16. Remove the lid and scatter shrimp evenly across the top of the jambalaya.
17. Cover and cook for exactly 5 minutes until shrimp turn pink and opaque.
18. Chop green onions and sprinkle over the finished dish before serving.
19. Fluff the jambalaya gently with a fork to incorporate all layers.
20. Let rest for 3 minutes before serving to allow flavors to meld.

Every spoonful delivers that signature jambalaya magic where the rice absorbs all the spicy, smoky goodness while staying perfectly separate. The tasso ham brings that deep, peppery punch that plays beautifully against the plump shrimp and spicy sausage. For maximum drama, serve it straight from the Dutch oven at the table and watch everyone’s eyes light up when you lift that lid to reveal the aromatic masterpiece inside.

Slow Cooker Jambalaya for Busy Weeknights

Oh, the slow cooker—our trusty kitchen sidekick that turns “I have no time” into “I’m a culinary genius” with minimal effort. This jambalaya is your ticket to a flavor-packed dinner without the fuss, perfect for those nights when your schedule is crazier than a Mardi Gras parade. Let’s get this party started!

Ingredients

Chicken thighs – 1 lb
Andouille sausage – 12 oz
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Diced tomatoes – 1 (14.5 oz) can
Onion – 1 medium
Green bell pepper – 1
Celery – 2 stalks
Garlic – 3 cloves
Cajun seasoning – 2 tbsp
Hot sauce – 1 tsp

Instructions

1. Dice the onion, green bell pepper, and celery into ½-inch pieces.
2. Mince the garlic cloves finely.
3. Cut the chicken thighs into 1-inch cubes.
4. Slice the andouille sausage into ¼-inch rounds.
5. Add the diced onion, green bell pepper, celery, and minced garlic to the slow cooker.
6. Place the cubed chicken thighs and sliced sausage on top of the vegetables.
7. Sprinkle the Cajun seasoning evenly over the meat and vegetables.
8. Pour in the diced tomatoes with their juices.
9. Add the chicken broth and hot sauce.
10. Stir all ingredients until well combined.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
12. After cooking time, stir in the long-grain white rice.
13. Cover and cook on HIGH for 30 minutes until rice is tender and has absorbed most liquid.
14. Let stand covered for 10 minutes before serving.

This jambalaya emerges with rice that’s perfectly tender without being mushy, each grain having soaked up the spicy, smoky broth. The andouille sausage adds a satisfying snap against the fall-apart chicken, while the holy trinity of vegetables provides just enough crunch. Serve it straight from the slow cooker for that “look what I made” moment, or pack it for lunch the next day when the flavors have mingled even more beautifully.

One-Pot Jambalaya with Chicken and Chorizo

Unbelievably, this jambalaya requires just one pot and minimal cleanup—perfect for when you’d rather be eating than scrubbing pans. Get ready to impress your taste buds without the kitchen chaos!

Ingredients

• Chicken thighs – 1 lb
• Chorizo – 8 oz
• Onion – 1 medium
• Bell pepper – 1 large
• Celery – 2 stalks
• Garlic – 3 cloves
• Long-grain rice – 1 cup
• Chicken broth – 2 cups
• Canned diced tomatoes – 1 (14.5 oz) can
• Cajun seasoning – 1 tbsp
• Bay leaf – 1
• Salt – ½ tsp
• Green onions – 2

Instructions

1. Dice the onion, bell pepper, and celery into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Slice the chorizo into ½-inch rounds.
4. Cut the chicken thighs into 1-inch cubes.
5. Heat a large pot or Dutch oven over medium-high heat for 2 minutes.
6. Add the chorizo and cook for 4–5 minutes until browned and crispy, stirring occasionally.
7. Remove the chorizo with a slotted spoon, leaving the rendered fat in the pot.
8. Add the chicken to the pot and cook for 6–7 minutes until golden brown on all sides.
9. Transfer the chicken to the plate with the chorizo.
10. Add the onion, bell pepper, and celery to the pot and sauté for 5 minutes until softened.
11. Stir in the garlic and cook for 1 minute until fragrant.
12. Tip: Don’t rush the veggie sauté—this builds the flavor base!
13. Add the rice, Cajun seasoning, and salt, stirring to coat for 1 minute.
14. Pour in the chicken broth and diced tomatoes with their juices.
15. Add the bay leaf and return the chorizo and chicken to the pot.
16. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
17. Tip: Resist lifting the lid—steam escape can mess with the rice texture.
18. Remove from heat and let stand, covered, for 5 minutes.
19. Fluff the rice with a fork and discard the bay leaf.
20. Slice the green onions thinly and sprinkle over the top before serving.
21. Tip: For extra kick, add hot sauce at the table instead of during cooking.

That’s it—dig into a pot brimming with tender chicken, smoky chorizo, and perfectly fluffy rice. The spicy, savory flavors meld together like a Mardi Gras parade in your mouth. Serve it straight from the pot for a rustic family-style meal, or pair with crusty bread to soak up every last bit of saucy goodness.

Jambalaya Stuffed Peppers

Now, who says you can’t teach an old pepper new tricks? We’re taking classic jambalaya—that glorious, one-pot wonder from Louisiana—and stuffing it right into some vibrant bell peppers, because why should pots have all the fun? Get ready for a flavor fiesta that’s part Mardi Gras parade, part cozy weeknight dinner, all wrapped up in an edible, colorful vessel.

Ingredients

• Bell peppers – 4 large
• Olive oil – 2 tbsp
• Andouille sausage – 8 oz, sliced
• Chicken breast – 1, diced
• Onion – 1, chopped
• Celery – 2 stalks, chopped
• Garlic – 3 cloves, minced
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Diced tomatoes – 1 (14.5 oz) can
• Cajun seasoning – 2 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Brush the outside of each pepper with 1 tablespoon of olive oil and place them upright in a baking dish.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the sliced andouille sausage and cook for 4–5 minutes until lightly browned.
6. Add the diced chicken breast and cook for another 5–6 minutes until no longer pink.
7. Stir in the chopped onion and celery, cooking for 4 minutes until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Tip: Don’t let the garlic burn—it turns bitter faster than a critic at a bad play.
10. Stir in the long-grain white rice and toast for 2 minutes, stirring constantly.
11. Pour in the chicken broth and diced tomatoes with their juices.
12. Add the Cajun seasoning and salt, then bring the mixture to a boil.
13. Reduce the heat to low, cover the skillet, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
14. Tip: Resist the urge to peek under the lid—trapping that steam is key to fluffy rice.
15. Spoon the jambalaya mixture evenly into the prepared bell peppers.
16. Cover the baking dish with foil and bake for 25 minutes.
17. Remove the foil and bake for another 10 minutes until the pepper edges are slightly charred.
18. Tip: For extra browning, switch to broil for the last 2–3 minutes, but watch closely—they go from golden to goner in seconds.
19. Let the stuffed peppers rest for 5 minutes before serving.

Marvel at how the peppers soften into sweet, tender cups while the jambalaya filling stays wonderfully saucy and spiced. Each bite delivers a confetti of textures—creamy rice, juicy tomatoes, and that signature Cajun kick from the andouille. Serve these beauties with a side of crusty bread for sopping up every last bit of flavor, or slice them into rings for a stunning (and Insta-worthy) layered presentation.

Smoky Jambalaya with Kielbasa and Chicken Thighs

Noodling around with dinner ideas that won’t have you slaving over the stove all night? This smoky jambalaya is your new weeknight hero—packed with enough bold flavor to make your taste buds do a happy dance while requiring minimal effort from you. Let’s get this party started!

Ingredients

Kielbasa – 1 lb
Chicken thighs – 1 lb
Vegetable oil – 2 tbsp
Onion – 1 large
Green bell pepper – 1
Celery – 2 stalks
Garlic – 3 cloves
Long-grain white rice – 1 ½ cups
Chicken broth – 3 cups
Diced tomatoes – 1 can (14.5 oz)
Smoked paprika – 2 tsp
Cayenne pepper – ½ tsp
Dried thyme – 1 tsp
Bay leaves – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Slice kielbasa into ½-inch rounds.
2. Cut chicken thighs into 1-inch pieces, removing excess skin if present.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add kielbasa slices and cook until browned on both sides, about 4-5 minutes total.
5. Remove kielbasa with a slotted spoon, leaving drippings in the pot.
6. Add chicken pieces to the hot drippings and cook until golden brown on all sides, about 6-8 minutes.
7. Remove chicken and set aside with the kielbasa.
8. Dice onion, bell pepper, and celery into ¼-inch pieces.
9. Mince garlic cloves finely.
10. Add diced vegetables to the pot and cook until softened, about 5-7 minutes, stirring occasionally.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Stir in rice and cook for 2 minutes until lightly toasted.
13. Add chicken broth, diced tomatoes with their juices, smoked paprika, cayenne pepper, dried thyme, bay leaves, salt, and black pepper.
14. Return kielbasa and chicken to the pot, stirring to combine.
15. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
16. Remove from heat and let stand covered for 10 minutes to allow rice to absorb remaining liquid.
17. Remove bay leaves before serving.

Finally, this jambalaya emerges with rice that’s perfectly tender yet distinct, each grain having soaked up the smoky paprika and spicy kick from the cayenne. Flaky chicken and robust kielbasa create a textural symphony that’s downright addictive—serve it straight from the Dutch oven for maximum rustic appeal, or pair with crusty bread to sop up every last bit of that glorious sauce.

Jambalaya Pasta with a Creole Twist

Venture beyond your usual pasta night with this jambalaya pasta that’s basically Mardi Gras in a bowl—spicy, saucy, and so ridiculously flavorful, your taste buds might just throw a parade. It’s the Creole twist your weeknight dinner desperately needs, swapping out rice for twirl-worthy noodles without losing any of that soul-warming zing. Get ready to impress yourself (and maybe a few hungry friends) with minimal effort and maximum deliciousness.

Ingredients

• Penne pasta – 8 oz
• Andouille sausage – 12 oz, sliced
• Chicken breast – 1 lb, cubed
• Yellow onion – 1 medium, diced
• Green bell pepper – 1, diced
• Celery – 2 stalks, diced
• Garlic – 3 cloves, minced
• Diced tomatoes – 1 (14.5 oz) can
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Creole seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece at 10 minutes to avoid mushiness).
3. Drain the pasta and set it aside.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add the sliced andouille sausage and cook for 4–5 minutes, stirring, until lightly browned.
6. Add the cubed chicken breast and cook for 6–7 minutes, turning pieces until no pink remains.
7. Stir in the diced onion, bell pepper, and celery, and sauté for 5 minutes until vegetables soften.
8. Add the minced garlic and cook for 1 minute until fragrant (tip: don’t let it burn—burnt garlic turns bitter).
9. Pour in the diced tomatoes, chicken broth, and heavy cream, then sprinkle in 2 tbsp Creole seasoning and 1 tsp salt.
10. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
11. Add the cooked penne pasta to the skillet and toss to coat evenly in the sauce (tip: let it sit for 2 minutes off heat to soak up flavors).

Oh, the glorious mess you’ve made—creamy, spicy, and packed with tender chicken and smoky sausage, each bite is a flavor explosion. Serve it straight from the skillet with a sprinkle of extra Creole seasoning for heat lovers, or pair it with crusty bread to sop up every last drop of that rich sauce.

Jambalaya Soup with Rice and Spices

Let’s be real—sometimes you want all the spicy, soul-warming goodness of jambalaya but with the cozy vibes of a soup. This Jambalaya Soup with Rice and Spices is basically a party in a bowl, minus the cleanup and plus extra broth for slurping. It’s the lazy cook’s dream come true, packed with flavor and ready to hug your taste buds.

Ingredients

Olive oil – 2 tbsp
Andouille sausage – 12 oz, sliced
Yellow onion – 1 large, diced
Green bell pepper – 1, diced
Celery – 2 stalks, diced
Garlic – 4 cloves, minced
Chicken broth – 6 cups
Diced tomatoes – 1 (14.5 oz) can
Long-grain white rice – 1 cup
Cajun seasoning – 2 tbsp
Dried thyme – 1 tsp
Bay leaf – 1
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until it shimmers.
2. Add sliced Andouille sausage and cook for 5–7 minutes, stirring occasionally, until lightly browned.
3. Tip: Don’t overcrowd the pot—browning in batches ensures a crispier sausage.
4. Add diced onion, bell pepper, and celery to the pot and sauté for 5 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
7. Add long-grain white rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper.
8. Tip: Rinse the rice first to prevent a gummy texture—trust me, it’s worth the extra 30 seconds.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
10. Tip: Resist the urge to peek—keeping the lid on ensures the rice cooks evenly and absorbs all that flavor.
11. Remove the pot from heat and let it sit, covered, for 5 minutes to thicken slightly.
12. Discard the bay leaf before serving.

Perfectly brothy with a kick of spice, this soup delivers tender rice and smoky sausage in every spoonful. Pile it into bowls and top with a sprinkle of fresh parsley or a dash of hot sauce for an extra zing—it’s comfort food that’s anything but boring.

Easy Skillet Jambalaya with Shrimp and Sausage

Oh, the glorious chaos of a one-pan wonder that somehow manages to taste like you spent all day in the kitchen instead of just enough time to scroll through your latest doomscroll session. This skillet jambalaya is here to save your weeknight dinner game with minimal effort and maximum flavor fireworks—because who has time for complicated when hungry is knocking?

Ingredients

• Andouille sausage – 12 oz
• Olive oil – 1 tbsp
• Onion – 1 cup chopped
• Green bell pepper – 1 cup chopped
• Celery – ½ cup chopped
• Garlic – 3 cloves minced
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Diced tomatoes – 14.5 oz can
• Cajun seasoning – 2 tsp
• Raw shrimp – 1 lb peeled
• Green onions – ¼ cup sliced

Instructions

1. Slice the Andouille sausage into ¼-inch rounds.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage slices and cook for 4 minutes until lightly browned.
4. Add chopped onion, bell pepper, and celery to the skillet.
5. Sauté vegetables for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add long-grain white rice to the skillet and stir to coat.
8. Pour in chicken broth and diced tomatoes with their juices.
9. Sprinkle Cajun seasoning evenly over the mixture.
10. Bring the mixture to a boil, then reduce heat to low.
11. Cover the skillet and simmer for 18 minutes until rice is tender.
12. Arrange raw shrimp in a single layer on top of the rice mixture.
13. Cover and cook for 4 minutes until shrimp turn pink and opaque.
14. Remove skillet from heat and let stand covered for 3 minutes.
15. Fluff the jambalaya gently with a fork to combine.
16. Sprinkle sliced green onions over the top before serving.

Yes, you’ve just created a texture party where plump shrimp and spicy sausage mingle with perfectly tender rice that’s absorbed all that glorious Cajun-spiced tomato broth. Serve it straight from the skillet with crusty bread for dipping, or go full Mardi Gras mode by topping with extra green onions and a dash of hot sauce for those who like their dinner with attitude.

Jambalaya Fried Rice with Leftovers

Ugh, we’ve all stared into the fridge abyss at leftover rice and random proteins, wondering if they’re destined for the bin. But fear not, my fellow food-wasters—this Jambalaya Fried Rice is your delicious redemption arc, turning sad leftovers into a spicy, soul-warming masterpiece with minimal effort. It’s the culinary equivalent of finding a twenty in your winter coat pocket: unexpectedly awesome and totally satisfying.

Ingredients

Cooked rice – 3 cups
Andouille sausage – 1 cup, sliced
Cooked chicken – 1 cup, shredded
Bell pepper – 1, diced
Onion – 1, diced
Garlic – 2 cloves, minced
Cajun seasoning – 2 tbsp
Chicken broth – ½ cup
Green onions – ¼ cup, sliced
Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned and crispy at the edges.
3. Tip: If your sausage releases a lot of fat, drain off excess to prevent greasy rice—your future self will thank you.
4. Add diced onion and bell pepper to the skillet and sauté for 4–5 minutes until the onion turns translucent and the pepper softens.
5. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Add shredded cooked chicken and Cajun seasoning, tossing everything together for 1 minute to coat and warm through.
7. Tip: For extra depth, toast the Cajun seasoning with the aromatics for 15 seconds before adding other ingredients—it wakes up those spices!
8. Push all ingredients to one side of the skillet and add cooked rice to the empty space, spreading it out in an even layer.
9. Let the rice cook undisturbed for 2 minutes to develop a crispy bottom, then mix everything together.
10. Pour in chicken broth and stir continuously for 2–3 minutes until the liquid is fully absorbed and the rice is steaming hot.
11. Tip: Using cold, day-old rice is key here—freshly cooked rice turns mushy, but cold grains stay separate and fry up perfectly.
12. Remove the skillet from heat and fold in sliced green onions until just incorporated.
Oh, the glorious chaos of this dish! Each bite delivers a smoky, spicy kick from the andouille, balanced by tender chicken and the satisfying chew of perfectly fried rice. Serve it straight from the skillet with a cold beer for maximum “I meant to do that” energy, or top with a fried egg for breakfast-for-dinner vibes that’ll make you forget these were ever leftovers.

Jambalaya Gumbo Fusion

Ever wondered what happens when jambalaya and gumbo have a flavor baby? Enter this glorious mashup that’s basically Mardi Gras in a bowl—spicy, soulful, and guaranteed to make your taste buds dance the cha-cha.

Ingredients

• Chicken thighs – 1 lb
• Andouille sausage – 8 oz
• Onion – 1 large
• Bell pepper – 1
• Celery – 2 stalks
• Garlic – 3 cloves
• Flour – ¼ cup
• Chicken broth – 4 cups
• Long-grain rice – 1 cup
• Cajun seasoning – 2 tbsp
• Tomato paste – 2 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Dice the onion, bell pepper, and celery into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Slice the andouille sausage into ½-inch rounds.
4. Cut the chicken thighs into 1-inch cubes.
5. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
6. Add chicken and sausage, and cook for 6–8 minutes until browned.
7. Remove the meat with a slotted spoon, leaving the drippings in the pot.
8. Add the diced onion, bell pepper, and celery to the pot.
9. Sauté for 5–7 minutes until the onions turn translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Sprinkle flour over the vegetables and stir continuously for 3–4 minutes to make a dark roux.
12. Whisk in chicken broth gradually until the mixture is smooth.
13. Add tomato paste, Cajun seasoning, and salt, stirring to combine.
14. Return the browned meat to the pot and bring to a boil.
15. Stir in the rice, reduce heat to low, cover, and simmer for 25 minutes.
16. Remove from heat and let stand, covered, for 10 minutes.
17. Fluff the rice gently with a fork before serving.

And just like that, you’ve got a pot of pure comfort—creamy rice swimming in a rich, smoky broth with tender chicken and spicy sausage. Serve it straight from the Dutch oven with crusty bread for dipping, or ladle it over a scoop of cheesy grits to really lean into the Southern vibes.

Jambalaya-Stuffed Mushrooms

Who says you can’t take the bayou to a bite-sized party? These jambalaya-stuffed mushrooms pack all the spicy, savory goodness of Louisiana’s finest into a fun, poppable package that’ll have your guests doing a second-line shuffle straight to the snack table.

Ingredients

• Cremini mushrooms – 24
• Andouille sausage – ½ cup, diced
• Cooked rice – 1 cup
• Green bell pepper – ¼ cup, diced
• Onion – ¼ cup, diced
• Cajun seasoning – 2 tsp
• Olive oil – 2 tbsp
• Shredded Monterey Jack cheese – ½ cup

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Remove stems from 24 cremini mushrooms and arrange them cavity-side up on the baking sheet.
3. Heat 2 tbsp olive oil in a skillet over medium-high heat for 1 minute.
4. Add ½ cup diced andouille sausage and cook for 3 minutes until lightly browned.
5. Stir in ¼ cup diced onion and ¼ cup diced green bell pepper, cooking for 4 minutes until softened.
6. Sprinkle 2 tsp Cajun seasoning over the sausage mixture and stir for 30 seconds to toast the spices.
7. Remove skillet from heat and fold in 1 cup cooked rice until fully combined.
8. Spoon the jambalaya mixture evenly into each mushroom cavity, packing it gently.
9. Top each stuffed mushroom with shredded Monterey Jack cheese, covering the filling completely.
10. Bake at 375°F for 18-20 minutes until cheese is bubbly and mushroom caps are tender.
11. Let rest for 5 minutes before serving to allow filling to set.

Just wait until you bite into these flavor bombs—the tender mushroom gives way to a spicy, smoky filling with just the right amount of cheesy pull. Serve them piled high on a platter with extra hot sauce for dipping, or be a hero and make them the star of your next game day spread.

Creole Jambalaya with Duck and Andouille

Look, we’ve all had those days where the only thing that’ll fix it is a big, bold pot of something magical. Let’s dive into a Creole jambalaya that swaps the usual chicken for rich duck and spicy andouille—because why not live a little dangerously?

Ingredients

Duck breast – 1 lb
Andouille sausage – 8 oz
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Yellow onion – 1, diced
Green bell pepper – 1, diced
Celery – 2 stalks, diced
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Cajun seasoning – 1 tbsp
Vegetable oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Heat 1 tbsp vegetable oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
2. Score the duck breast skin in a crosshatch pattern, then place it skin-side down in the pot.
3. Cook the duck for 6–8 minutes until the skin is crispy and golden, then flip and cook for 4 more minutes.
4. Remove the duck from the pot and let it rest on a cutting board.
5. Slice the andouille sausage into ½-inch rounds and add them to the same pot.
6. Brown the sausage for 3–4 minutes, stirring occasionally, then remove and set aside.
7. Add the remaining 1 tbsp vegetable oil to the pot, then stir in the diced onion, bell pepper, and celery.
8. Sauté the vegetables for 5–7 minutes until they soften and the onion turns translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the tomato paste and Cajun seasoning, stirring constantly for 2 minutes to deepen the flavor.
11. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
12. Stir in the rice and 1 tsp salt, then bring the mixture to a boil.
13. Reduce the heat to low, cover the pot, and simmer for 18–20 minutes until the rice is tender and has absorbed the liquid.
14. While the rice cooks, slice the rested duck breast into thin strips.
15. Fold the duck slices and browned sausage into the cooked rice mixture.
16. Let the jambalaya stand, covered, for 5 minutes off the heat to meld the flavors. Unbelievably, this jambalaya delivers a party in every bite—the rice stays separate and fluffy, while the duck adds a luxurious richness that plays off the andouille’s kick. Serve it straight from the pot with a sprinkle of fresh parsley, or go all out and stuff it into hollowed-out bell peppers for a Creole twist on stuffed peppers.

Jambalaya Quesadillas with Pepper Jack Cheese

Cajun cuisine just crashed the quesadilla party, and folks, it brought the flavor fireworks! These Jambalaya Quesadillas with Pepper Jack Cheese are a spicy, cheesy mashup that’ll make your taste buds do a happy dance—no passport required.

Ingredients

Cooked chicken – 1 cup
Andouille sausage – ½ cup, sliced
Cooked rice – 1 cup
Bell pepper – ½ cup, diced
Onion – ¼ cup, diced
Celery – ¼ cup, diced
Garlic – 2 cloves, minced
Cajun seasoning – 1 tbsp
Flour tortillas – 4 large
Pepper Jack cheese – 1 ½ cups, shredded
Olive oil – 2 tbsp

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add diced onion, bell pepper, and celery to the skillet.
3. Sauté vegetables for 5 minutes, stirring occasionally, until onions are translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add sliced Andouille sausage and cooked chicken to the skillet.
6. Cook for 3 minutes, stirring constantly, until sausage is lightly browned.
7. Sprinkle 1 tbsp Cajun seasoning evenly over the mixture.
8. Add 1 cup cooked rice and stir thoroughly to combine all ingredients.
9. Cook for 2 minutes until the rice is heated through, then remove skillet from heat.
10. Lay one flour tortilla flat on a clean surface.
11. Spread ½ cup of the jambalaya mixture evenly over one half of the tortilla.
12. Sprinkle ⅓ cup shredded Pepper Jack cheese over the jambalaya mixture.
13. Fold the empty half of the tortilla over the filling.
14. Repeat steps 10-13 with remaining tortillas and filling.
15. Heat remaining 1 tbsp olive oil in a clean skillet over medium heat.
16. Carefully place one filled quesadilla in the hot skillet.
17. Cook for 2-3 minutes until the bottom tortilla is golden brown with visible grill marks.
18. Flip the quesadilla using a spatula.
19. Cook for another 2-3 minutes until the second side is equally golden and cheese is visibly melted.
20. Remove quesadilla from skillet and repeat cooking process with remaining quesadillas.
21. Let quesadillas rest for 1 minute before cutting to allow cheese to set.
22. Cut each quesadilla into three wedges using a sharp knife or pizza cutter. Definitely dig into these crispy, gooey pockets of joy—the Pepper Jack cheese melts into the spicy jambalaya filling, creating a texture that’s both crunchy and comforting. Serve them with a cool dollop of sour cream to tame the heat, or slice them into strips for perfect party appetizers that disappear faster than you can say “Laissez les bons temps rouler!”

Jambalaya Nachos with Spicy Creole Sauce

Oh, you thought nachos couldn’t get any better? Welcome to the glorious mashup where Louisiana spice meets crunchy perfection—Jambalaya Nachos that’ll make your taste buds do the Cajun two-step. Forget boring snack time; this is a flavor party on a baking sheet, and everyone’s invited to get a little messy (and very happy).

Ingredients

Tortilla chips – 1 bag (12 oz)
Cooked chicken – 2 cups, shredded
Andouille sausage – 1 cup, sliced
Bell pepper – 1, diced
Onion – 1, diced
Garlic – 2 cloves, minced
Tomato sauce – ½ cup
Chicken broth – ¼ cup
Creole seasoning – 2 tbsp
Shredded cheddar cheese – 2 cups
Green onions – ¼ cup, sliced

Instructions

1. Preheat your oven to 375°F. 2. Spread the tortilla chips in a single layer on a large baking sheet. 3. In a skillet over medium-high heat, cook the sliced andouille sausage for 5 minutes until lightly browned. 4. Add the diced bell pepper, onion, and minced garlic to the skillet; sauté for 4 minutes until softened. 5. Stir in the shredded chicken, tomato sauce, chicken broth, and Creole seasoning; simmer for 3 minutes until the liquid reduces slightly. 6. Evenly spoon the jambalaya mixture over the tortilla chips on the baking sheet. 7. Sprinkle the shredded cheddar cheese generously over the top. 8. Bake for 8–10 minutes until the cheese is fully melted and bubbly. 9. Remove from the oven and immediately top with sliced green onions. Tip: For extra crunch, arrange chips so they aren’t overlapping too much—this prevents sogginess. Tip: Don’t skip simmering the jambalaya mix; it concentrates the flavors and ensures your nachos stay crisp. Tip: Let the nachos rest for 2 minutes after baking so the cheese sets and you avoid a molten-lava finger situation. That first bite delivers a crunch that gives way to smoky sausage and tender chicken, all hugged by gooey cheese and a Creole kick. Try serving them straight from the baking sheet for a casual game-day feast, or pair with a cold beer to balance the heat—either way, they disappear faster than you can say “laissez les bon temps rouler!”

Summary

A fantastic collection of jambalaya recipes awaits! Whether you’re feeding a crowd or craving a cozy meal, these 18 spicy dishes offer something for every taste and occasion. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the Cajun love!