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Cajun Jumbalaya

Delicious one pot recipe with a kick!
Prep Time45 mins
Cook Time1 hr
Course: Main Course
Cuisine: Cajun
Keyword: Dinner, Main Course
Servings: 6


  • 1 tbsp olive oil
  • 3-4 garlic cloves, mashed or chopped
  • 2 medium bell peppers, chopped
  • 1/2 large onion
  • 2 medium chopped fresh tomatoes
  • 1 lb andoullie sausage
  • 1 lb chicken breast, chopped in 1 in pieces
  • 1 lb fresh shrimp, peeled and deveined
  • 1 15 oz can tomatoes with mild or medium chilis
  • 1 32 oz chicken broth
  • 1 cup white rice
  • 1-2 tsp salt and pepper to taste
  • 1 tbsp oregano
  • 1 tbsp cajun seasoning
  • 2 tbsp tomato paste
  • 1 tbsp old bay seasoning
  • 3 tbsp chopped fresh parsley
  • 1 tbsp hot sauce (optional)
  • 2-3 green onions, sliced


  • Chop and sautée veggies, garlic, salt and pepper in 1 tbsp olive oil. Add chicken and cook for a few minutes. Add sausage, parsley, and all other spices. Add canned tomatoes, tomato paste, broth, and rice. Simmer until the rice cooks, about 20 minutes.
    At the end, add the shrimp and green onions, add more broth or water if necessary, and let shrimp cook for a few minutes. Serve immediately. We have also made the rice separately. If we do this, I use less broth in the jumbalaya.