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Cajun Chicken Jambalaya

Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This staple of Creole cuisine famously combines meat, shrimp, sausage and rice in a brothy stew, spiced with fiery seasoning and underpinned with the Cajun “trinity”: onion, celery and green bell peppers. Here, we ramp up the heartiness with the addition of Bell & Evans Fully Cooked Boneless, Skinless Grilled Diced Chicken Breast and our brand New Organic Chicken Broth. The whole dish comes together in under an hour ⁠— try it for a game-day or tailgating crowd-pleaser.



  1. Heat oil in a large cast-iron skillet over medium heat. Add chicken sausage, and cook, turning occasionally, until golden-brown, or until internal temperature reaches 165°F, about 8-10 minutes. Slice cooked chicken sausage crosswise into 1/2-inch rounds.
  2. To the same skillet, add onions, celery, pepper and garlic, and cook, stirring often, until tender, about 2-3 minutes. Stir in rice and Cajun seasoning and cook until translucent, about 2-3 minutes.
  3. Add broth, cooked sausage and bay leaf, and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes. Top with chicken and cook, covered, for an additional 5 minutes. Top with shrimp, and continue to cook, covered, until shrimp is fully cooked and rice is tender, about 5 minutes.
  4. Fluff rice mixture with fork. Garnish with cilantro, and serve.


  1. says:

    Loved this! I used probably half of the cajun amount specified in the recipe because my family doesn’t love a lot of spice, but it was a huge hit and has been added to the list of recipes I have to make again. Super easy and relatively quick too which is a plus.

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