Southerner Approved Cajun Jambalaya Recipe

Cajun Jambalaya (Southerner Approved)

This jambalaya recipe is one of my go-to Crock Pot meals because it is so easy, delicious, and perfect for busy days when I don’t want to spend hours in the kitchen. And, even though I’m not from the South, my friends who are have tried my recipe and loved it. So, if you won’t take my word for it, take theirs. This dish is has a ton of flavor and is delicious!

I originally found the base of this recipe in a cookbook called The Everything Gluten-Free and Dairy-Free Cookbook, but I’ve made my own tweaks and modifications over time. The original recipe included shrimp, but I personally don’t like shrimp, so I don’t include it in mine. However, if you love shrimp, feel free to add it to yours for extra protein and flavor.

Speaking of nutrition, my recipe typically makes 4-6 servings, which is around 418-327 calories per serving and approximately 30-35 grams of protein. It’s a great balanced meal that is both hearty and satisfying.

Before we start, let me preface this by saying I don’t love measuring things out precisely. I find that it creates extra dishes, and honestly, I tend to add more seasoning than most recipes suggest because I love bold flavors. So, I’ll show you the ‘official’ way to make this dish, but I’ll also share some of my personal tricks and shortcuts along the way. Whenever I say “measure with your heart,” I mean it. Feel free to experiment and make it your own!

Prep and Cook Time

Prep Time: 30-45 minutes
Cook Time: 2-6 hours (Depending on how long you want your Crock Pot to run. The longer it simmers, the more flavorful it will be. I love throwing everything in the pot in the morning, heading to class, and coming home to a warm, delicious meal.)

Equipment Needed

• 1 Crock Pot (slow cooker)
• 1 Large pan

Ingredients

• 2 boneless, skinless chicken breasts (8 oz each)
• 1-2 Andouille sausages (I usually use 2 because they add more flavor)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 white onion, diced
• 6-8 cloves of fresh garlic, minced
• 1 (14 oz) can crushed tomatoes (including the liquid)
• 3 cups chicken broth
• 1 (10 oz) packet frozen cauliflower rice (I usually use the Green Giant brand)
• 2 cups chopped okra (I buy a frozen packet and use the whole thing)
• 2 cups chopped celery (this is a rough estimate – I usually grab an entire bunch and use about 2-3 stalks)
• 1 bay leaf
• 2 tbsp Cajun seasoning (adjust based on your spice preference)
• 1 tsp dried thyme
• 2 tsp salt (or to taste)
• 1 tsp black pepper (or to taste)

Step 1: Cook the Protein

Start by heating a large pan over medium heat and spraying it with your preferred non-stick spray.

First, thinly slice the sausage into rounds and cook until browned and set aside. Now, cut the chicken into bite-sized 1” pieces. I like to slice the breasts in half first to make thinner cutlets, which helps them cook faster and results in smaller, more manageable pieces when serving. Grill the chicken in the same pan until cooked through. Once done, set aside with the sausage.

Step 2: Sauté the Veggies & Combine Ingredients in Crock Pot

Mince the garlic, dice the bell peppers, and chop the onion. Then, add the garlic, bell peppers, and onion to the same pan used for the meat. Sauté until softened and fragrant. Turn on your Crock Pot and add in the chicken broth, crushed tomatoes (with their liquid), browned sausage, cooked chicken, bay leaf, Cajun seasoning, and thyme.

Step 3: Slow Cook

Set your cooking time based on your schedule:

• Cook on high for 2-3 hours.
• Cook on low for 4-6 hours.

If you want the deepest flavor, letting it simmer on low for the full 6 hours makes a huge difference!

Step 4: Add the Final Ingredients

About 30 minutes before serving, add in the cauliflower rice and okra. Stir well to distribute them throughout the dish. This is also the perfect time to do a quick taste test and adjust seasoning as needed.

Also make sure to remove the bay leaf before serving!

Enjoy!

Storage & Meal Prep Tips

One of the best things about this recipe is that it stores really well!

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: This jambalaya freezes really well. Let it cool completely, then transfer to freezer-safe containers. It should last up to 3 months. When you’re ready to eat, just thaw in the fridge overnight and reheat on the stove or in the microwave.

This makes it a great meal prep option if you want to batch cook for the week!

Final Thoughts

This is one of my all-time favorite recipes, especially when I’m short on time but still want a homemade meal. It’s warm, filling, and packed with Cajun flavors that make every bite satisfying. Plus, it’s a dish that’s easy to customize – you can add shrimp, swap out the sausage, or play around with different vegetables to make it your own. (The original recipe calls for less chicken and sausage, to add room for the shrimp.)

If you try this recipe, I’d love to hear what you think! Tag me on social media or drop a comment to let me know how it turned out.

Make sure to check out my last blog, where I share tips on how to grocery shop on a budget!

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