Easy Cajun Jambalaya
Whether you’re celebrating Mardi Gras, or you just want to eat a delicious meal with a bit of a kick, this Easy Cajun Jambalaya is where it’s at! This recipe is super simple but has so much flavor, thanks to Andouille sausage, bell peppers, onion, and Member’s Mark™ Cajun Seasoning. Laissez le bon temps rouler!
What is Jambalaya?
Jambalaya is a classic Louisiana Creole and Cajun dish that’s hearty, flavorful, and cooked in one pot. It usually combines:
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Rice – the base of the dish.
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Protein – often a mix of chicken, smoked sausage (like andouille), shrimp, or other seafood.
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Vegetables – especially the “holy trinity” of Cajun/Creole cooking: onion, celery, and bell pepper.
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Seasonings – garlic, cayenne pepper, paprika, thyme, bay leaf, and other spices depending on whether it’s Cajun or Creole style.
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Broth or tomatoes – Creole jambalaya (sometimes called “red jambalaya”) uses tomatoes, while Cajun jambalaya does not.
Everything is simmered together so the rice absorbs all the flavors, making it rich, smoky, and slightly spicy.
What Sides Go Along with Jambalaya?
Jambalaya is already a full meal (meat, veggies, rice all in one pot), so sides usually stay light and complement its bold, smoky-spicy flavors. Popular options include:
Breads & starches
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Cornbread – slightly sweet, balances the spice.
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French bread or garlic bread – perfect for soaking up the juices.
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Hush puppies – fried cornmeal balls for a Southern touch.
Vegetables & salads
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Collard greens or mustard greens (slow-cooked, smoky).
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Cabbage slaw – adds crunch and freshness.
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Okra (fried or stewed) – very traditional to the region.
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Green beans with bacon or ham – a savory classic.
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Simple garden salad with a light vinaigrette – keeps it fresh.
Cool, creamy sides
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Potato salad (some Louisiana folks even eat it on the side of jambalaya on the same plate).
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Cucumber salad – refreshing against the heat.
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Coleslaw – creamy or vinegar-based, both work.
Other Southern favorites
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Fried green tomatoes
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Corn maque choux (Cajun corn sauté with peppers and cream)
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Black-eyed peas
Easy Cajun Jambalaya
Ingredients
- 1-1/2 tbsp Canola oil
- 12 ounces Andouille sausage, thinly sliced
- 1 Onion, chopped
- 1 Green bell pepper, chopped
- 1 Celery rib, chopped
- 1 (14.5 oz) can Diced tomatoes, drained
- 1 cup Member’s Mark™ Organic Chicken Broth
- 1 tbsp Member's Mark™ Cajun Seasoning Blend
- 1 cup Shredded cooked chicken
- 2 cups Cooked white rice
Instructions
- Heat oil in large skillet over medium-high heat. Add sausage and sauté 3 to 5 minutes or until edges are browned.
- Add onion, bell pepper and celery; sauté another 3 to 5 minutes or until tender.
- Add tomatoes, chicken broth, Member's Mark™ Cajun Seasoning Blend, chicken and cooked rice.
- Bring to a boil, reduce heat and simmer 5 minutes until most of the liquid has evaporated.
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