Classic Cajun Jambalaya Recipe

Authentic Louisiana Cajun Jambalaya

Nothing says Louisiana like a big pot of smoky, spicy jambalaya. This one-pot wonder is packed with bold flavors from our signature Cajun seasoning blend — perfect for feeding a crowd or meal prepping for the week.

Ingredients

• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, cubed
• 1 lb shrimp, peeled and deveined
• 2 cups long-grain white rice
• 1 can (14 oz) diced tomatoes
• 3 cups chicken broth
• 1 green bell pepper, diced
• 1 onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp Zachran's Cajun Seasoning
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the sausage and chicken, then set aside.
2. In the same pot, sauté the onion, bell pepper, and celery (the Cajun "holy trinity") until softened, about 5 minutes. Add garlic and cook 1 more minute.
3. Stir in the diced tomatoes, chicken broth, rice, and Zachran's Cajun Seasoning. Bring to a boil.
4. Return the sausage and chicken to the pot. Reduce heat, cover, and simmer for 20 minutes.
5. Add shrimp in the last 5 minutes of cooking. Stir and cook until pink.
6. Serve hot and garnish with sliced green onions.

Pro Tip

For deeper flavor, season each layer of protein with Zachran's Cajun Seasoning before cooking. The bold spice blend does all the heavy lifting!