Cheesy Jambalaya with Sausage and Chicken in 30 Minutes

Meat Options

Andouille sausage is the classic recommendation. It is made with chunkier cut meat instead of ground, and since it is frequently made with cajun or Creole season. Mexican Chorizo has similar spices but is ground meat. Smoked sausage or Kielbasa is also excellent to use.

Use precooked sausage. If you choose sausage that needs to be cooked, it should be cooked along with the chicken to 165°.

You can use precooked chicken, like shredded rotisserie chicken. 2 cups of precooked chicken just right. Skip the cooking of the chicken and add it with the sausage and vegetables.

Shrimp is optional. If added, use precooked shrimp and add it after the rice is cooked when you are adding cheese.

I don't suggest raw shrimp. It will not fit in the flow of the recipe and requires separate cooking, which complicates the recipe.

Rice and Vegetable Options

Use instant rice like Minute Rice®️. It is pre-cooked, and "cooking" is controlled rehydration that produces consistent results. The method of this recipe does not accommodate thoroughly cooking other types of rice.

Just a red or green bell pepper and some chopped onion are enough. Other vegetables, like a rib of chopped celery, may be added. Those three vegetables make up the "holy trinity" of cajun cooking.

Spice Options

Use a premixed cajun seasoning or creole seasoning mixture. I usually don't suggest mixes, but it is the best solution with the small amount needed for this recipe. There are 8 to 10 spices in the Cajun spice mix, and it is not worth the time to mix your own unless you have moderate ongoing needs.

The amount of the spice mix can be adjusted up or down for your taste.

Add a pinch of cayenne or red pepper flakes if you want more heat. If you want less heat, replace the Rotel with a can of drained diced tomatoes.

Dairy Options

I suggest both cheese and sour cream, but they are optional. The dish's sour cream and cheese mixture adds creaminess and other flavors. The browned cheese topping adds a lot of flavor and texture.

This recipe works best with Monterey Jack. Other cheeses like cheddar, gruyere, Munster, or Havarti could be used.

For a more traditional dish, eliminate both the cheese and the sour cream.

What is Jambalaya?

Jambalaya is a traditional Louisiana dish generally consisting mainly of meat and vegetables mixed with rice. It has roots in West African, Spanish, and French cultures and is somewhat related to paella.

The meat should include sausage, often smoked meat, and may have pork, chicken, and seafood.

Jambalaya can be either Cajun or Creole style. The distinction is tomato products in Creole but generally not in Cajun cooking. The spicing can be a bit different, but there is a lot of overlap. This recipe, with tomatoes, is Creole, but use either spice mix you have.

Some people seem to get confused between jambalaya and gumbo. While the ingredients and spices are similar, gumbo is a simmered stew, and rice is served on the side. But rice is within the recipe, and jambalaya is not simmered.

❓FAQs

❄️Storage of leftovers

Leftovers can be stored in an airtight container refrigerated for 3-4 days. Freezing can change the texture of rice, and the dish may be mushy. I generally would not freeze this jambalaya.

Reheat in a microwave or oven.

If you decide to freeze, seal airtight and freeze for only 1 to 2 months—thaw in the refrigerator before reheating.