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Spicy jambalaya recipe

Updated on October 30, 2012

Creole-Cajun mixed jambalaya

Try out this delicious and spicy jambalaya recipe, which combines elements from both the Louisiana Creole and the Cajun versions.

Jambalaya is a spiced up New World variation on paella, and this tasty dish contains chicken, bacon and chorizo, and also tiger prawns. Spiced up with paprika, Cajun spices and jalapeno chili peppers. Delicious!

You can find my updated jambalaya recipe, with nicer photographs, and higher deliciousness, on my spicy blog Spice Cauldron.


Jambalaya - a family of recipes

Jambalaya is a recipe I've been cooking since 1994. It's also something which I seem to cook differently every time, and if you search around the internet, you will find dozens of different variations on this spicy rice dish.

It is a Louisiana Creole recipe based on paella, and cooked in one pot, meat, vegetables and rice together. The Cajun version doesn't contain tomatoes.

The recipe here mixes influences from both styles, using chilies and Cajun spices, but also including the tomatoes. The traditional versions use celery, which I didn't include here, but of course, you can add it when you try out the recipe yourself!


olive oil

3 chicken thigh fillets, cut into strips

1 red onion

3 rashers bacon, chopped

75g chorizo sausage, chopped

1 small red bell pepper

1 small green bell pepper

2 cloves garlic

2 jalapeno chilies, chopped

1 tsp paprika powder

3 tsp Cajun spice mixture

1 cup rice

2 tomatoes, chopped

2 cups chicken stock

pinch of saffron soaked in 1 tbsp warm water

12 tiger prawns

Cooking the chicken

Cook in batches

Heat the olive oil in a large pan and cook the chicken in batches for 5 minutes, or until lightly browned.

Don't be tempted to cook all the chicken at the same time, as the moisture released can cause the chicken to poach, rather than fry and brown.

Remove the chicken, and keep it warm.

Cooking the red onion

And the bacon and chorizo

Add the onions to the pan and cook for a few minutes until softened, and then add the bacon and chorizo sausage.

Continue cooking for 5 minutes until browned.

Adding the bell peppers

And garlic, chilies and spices

Once the onion, bacon and chorizo are nicely browned, add the red and green bell peppers and cook for a further 2-3 minutes. Then add the chilies, garlic, paprika and Cajun spice mixture.

Continue cooking for a further 2 minutes.

Now add the rice

Tomatoes and stock

Add the rice and stir it into the mixture.

Add the tomatoes, chicken stock and saffron mixture.

Bring to the boil, then reduce the heat and simmer, covered, for 15 minutes.

Add the chicken and prawns

Completing the dish

Finally add the prawns and previously cooked chicken, stir to mix all the ingredients, cover, and cook for a further 10 minutes, or until the rice is done.

And that's it. Jambalaya...done!

Do you like Cajun cookery? - Talk about your favorite recipes

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    • profile image


      7 years ago

      I love both Cajun and Creole dishes, nicely spicy! Unfortunately it's not easy to find in Britain, except maybe in London (which isn't where I am). Your lens has made me hungry...

    • ArtSiren LM profile imageAUTHOR

      ArtSiren LM 

      8 years ago

      @PromptWriter: A rasher is just a slice or strip of bacon. Maybe the word "rasher" is only used in UK English rather than American English. But yeah, it's chopped into small pieces (lardons) for the recipe, so if you can get pre-cut lardons, that's great, but otherwise, it's easy just to chop bacon slices.

    • PromptWriter profile image

      Moe Wood 

      8 years ago from Eastern Ontario

      Love jambalya; especially if it is made by someone else. LOL What is rashers bacon??

    • northamerica profile image


      8 years ago


      I would like to try this with crawfish.

    • profile image


      9 years ago

      I actually made shrimp jambalaya for our last house-warming party -- along with steak kebab skewers and shrimp skewers. I love this dish!

    • papawu profile image


      9 years ago

      Jambalaya is something I could eat for breakfast, lunch, and dinner as long as I have some tums and Fantastic lens and I am lensrolling this to my flavors of New Orleans lens.

    • greenerme profile image


      9 years ago

      Nice work! I love jambalaya, it's very satisfying. This recipe looks great!

    • KimGiancaterino profile image


      10 years ago

      This dish looks like a crowd pleaser! Welcome to Culinary Favorites From A to Z.


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