Fiery Creole Cajun Jambalaya
Bold One-Pot Rice with Smoked Sausage, Shrimp, and Fiery Citrus Heat
This Fiery Creole Cajun Jambalaya is a vibrant, one-pot masterpiece that brings the spirit of New Orleans straight to your kitchen. This Cajun-style classic combines the "holy trinity" of vegetables with succulent shrimp and smoky andouille sausage, all simmered together with long-grain rice to soak up every drop of spice. It is a robust, flavor-packed meal perfect for anyone craving a deep, authentic taste of the South.
Prep time: 20 minutes Cook time: 35 minutes
Total time: 55 minutes Servings: 6
Ingredients
1 lb (450 g) andouille sausage, sliced into rounds
1 lb (450 g) medium shrimp, peeled and deveined
1 lb (450 g) boneless skinless chicken thighs, cut into bite-sized pieces
2 cups (400 g) long-grain white rice
1 large onion, diced
1 green bell pepper (capsicum), diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz / 410 g) crushed tomatoes
4 cups (950 ml) chicken stock
2 tbsp (30 ml) Cajun seasoning
1 tsp (5 ml) dried thyme
1 tsp (5 ml) Worcestershire sauce
2 tbsp (30 ml) vegetable oil
Heat It Up with Eleven Eleven Sauce. For those who want a truly bold and fiery finish, stir in two tablespoons of Blazing Citrus Hot during the final simmer. This handcrafted small batch hot sauce infuses the rice with an intense heat and a hint of bright citrus, making it the ultimate flavorful hot sauce for weeknight meals that need an extra kick.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions
1. Heat the vegetable oil in a large black cast iron skillet or Dutch oven over medium-high heat and sear the chicken and sliced andouille sausage until browned on all sides. Remove the meats from the pan and set them aside, leaving the rendered fat in the skillet to cook your vegetables. Add the onion, green bell pepper (capsicum), and celery to the pan, sautéing for 5 to 7 minutes until the vegetables are softened and the onions are translucent.
2. Stir in the minced garlic, Cajun seasoning, and dried thyme, cooking for one minute until fragrant before adding the dry rice to toast slightly in the oils. Pour in the crushed tomatoes, chicken stock, and Worcestershire sauce, then return the browned chicken and sausage to the pot. Stir well to combine, bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid to simmer for 20 minutes.
3. Once the rice is tender and most of the liquid has been absorbed, gently fold in the raw shrimp and replace the lid for an additional 5 minutes. The residual heat will perfectly steam the shrimp until they are pink and opaque without making them rubbery. Fluff the rice with a large fork to distribute the proteins evenly, garnish with fresh green onions, and serve hot directly from the skillet.
Tips & Variations
Make it Smokier: If andouille is unavailable, use a smoked Spanish chorizo and add a teaspoon of smoked paprika to the rice to mimic the traditional Creole depth and char.
Regional Swap (Mexican-style): Transform this into a "Paella-style" hybrid by swapping the Cajun seasoning for saffron and turmeric, and replacing the andouille with spicy Mexican chorizo and peas.
Vegetarian Version: Replace the meats with smoked tofu cubes and sliced plant-based sausage, and use vegetable broth instead of chicken stock to maintain the hearty, savory profile.
Other Users Suggest
Replacing: Crushed tomatoes. New Measurement: 1 can (14.5 oz / 410 g) of fire-roasted diced tomatoes. Why: This adds a chunky texture and a subtle charred flavor that enhances the "one-pot" rustic feel of the dish.
Replacing: White rice. New Measurement: 2 cups (360 g) of cauliflower rice. Why: This creates a low-carb, keto-friendly version; however, you must reduce the chicken stock to 1/2 cup (120 ml) as the cauliflower releases its own moisture.
Storage, Reheat & Freeze Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat: Add a splash of water or broth and microwave or heat in a skillet to prevent the rice from drying out. Freeze: Freeze in airtight bags for up to 2 months; thaw in the fridge before reheating for the best texture.
Nutrition Facts (per serving)
Calories: 520 Protein: 34g Carbs: 48g Fat: 22g
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