Are you looking for a dish that’s sure to ignite your taste buds and fill your belly? Look no further than jambalaya, the spicy one-pot wonder that originated in Louisiana. This iconic Creole dish combines the flavors of sausage, chicken, seafood, and vegetables with the perfect balance of spices and heat. Whether you’re a seasoned cook or a newcomer to the world of jambalaya, we’ve got you covered with our collection of 20 spicy jambalaya recipes that are sure to satisfy your cravings.
From classic Creole jambalayas with shrimp and sausage to innovative twists like jambalaya-stuffed mushrooms and jambalaya nachos, these recipes showcase the versatility and flavor of this beloved dish. So why settle for just one when you can have twenty? Dive in and explore our collection of spicy jambalaya recipes, and get ready to spice up your mealtime routine!
Classic Creole Jambalaya with Shrimp and Sausage
A hearty and flavorful one-pot dish that combines the rich traditions of Louisiana cuisine with succulent shrimp and spicy sausage. This jambalaya recipe is a staple of Creole cooking, perfect for feeding a crowd on a lazy Sunday.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (Andouille or Kielbasa), sliced
– 2 cups uncooked white rice
– 1 cup diced tomatoes
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
4. Add the rice, tomatoes, chicken broth, thyme, cayenne pepper, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Add the shrimp during the last 2-3 minutes of cooking; stir to combine and cook until pink and fully cooked.
Cooking Time: 30-35 minutes
Spicy Chicken and Andouille Jambalaya
This classic Louisiana dish combines spicy chicken, smoky sausage, and flavorful rice for a hearty and satisfying meal. With its bold flavors and one-pot simplicity, this jambalaya recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb Andouille sausage, sliced
– 2 cups cooked white rice (preferably day-old)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Hot sauce (such as Tabasco or Frank’s RedHot), for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add sausage to the skillet and cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion, garlic, and bell pepper to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Add cooked rice, chicken, and sausage to the pot. Mix well.
5. Simmer for 10-15 minutes or until flavors have melded together.
6. Serve hot, topped with diced tomatoes and a dash of hot sauce, if desired.
Cooking Time: 30-40 minutes
Vegetarian Jambalaya with Black Beans and Peppers
A flavorful and spicy twist on the classic jambalaya, this vegetarian version is packed with nutritious black beans, colorful bell peppers, and aromatic spices. Perfect for a quick weeknight dinner or a crowd-pleasing brunch.
Ingredients:
– 1 cup uncooked black beans, rinsed and drained
– 2 medium bell peppers (any color), diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 cup cooked brown rice or other grain of your choice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, paprika, cayenne pepper, salt, and pepper; stir to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
5. Serve the jambalaya over cooked brown rice or your preferred grain.
Cooking Time: 20-25 minutes
Seafood Jambalaya with Crab and Crawfish
A classic Creole dish gets a seafood twist! This hearty one-pot meal combines succulent crab, crawfish, and shrimp with sautéed onions, bell peppers, garlic, and spices in a rich tomato-based broth.
Ingredients:
– 1 lb jumbo lump crab meat
– 1 lb crawfish tails
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large bell pepper, chopped
– 1 tsp paprika
– 1 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup long-grain rice
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, bell pepper, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add crab meat, crawfish, shrimp, paprika, cayenne, salt, and black pepper. Cook for an additional 2-3 minutes.
4. Stir in diced tomatoes. Bring mixture to a simmer.
5. Serve hot over cooked rice.
Cooking Time: 20-25 minutes
Cajun Jambalaya with Smoked Turkey and Okra
This hearty one-pot dish combines the bold flavors of Cajun country with the tender, smoky goodness of smoked turkey. Serve over rice for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 lb smoked turkey breast or thighs, diced
– 2 cups uncooked white rice
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced okra
– 1 can (14.5 oz) diced tomatoes
– 2 tsp Cajun seasoning
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large cast-iron pot or Dutch oven over medium-high heat.
2. Add turkey, onion, celery, garlic, okra, tomatoes, Cajun seasoning, and paprika. Cook until vegetables are tender, about 5 minutes.
3. Stir in rice and season with salt and pepper to taste.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
5. Serve hot over cooked white rice.
Cooking Time: 25-30 minutes
One-Pot Jambalaya with Chorizo and Rice
This hearty one-pot dish combines the spicy flavors of chorizo sausage, chicken breast, and vegetables with the comforting warmth of cooked rice. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 lb Spanish chorizo sausage, sliced
– 2 cups uncooked white rice
– 3 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen bell peppers, thawed and drained
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
2. Add the chorizo sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until the onion is translucent, about 5 minutes.
4. Add the chicken breast, bell peppers, paprika, salt, and pepper to the pot. Cook for an additional 2-3 minutes, or until the chicken is cooked through.
5. Stir in the rice, then add the chicken broth and chorizo sausage back into the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until the rice is tender.
Cooking Time: 30-35 minutes
Slow Cooker Jambalaya for Busy Weeknights
This classic Southern dish is a one-pot wonder that’s perfect for busy weeknights. With just a few simple ingredients and some slow cooking magic, you’ll have a delicious and satisfying meal ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup uncooked white rice
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, onion, garlic, and bell pepper. Cook until the chicken is browned and the vegetables are tender.
2. Transfer the mixture to a slow cooker. Add the diced tomatoes, rice, thyme, paprika, salt, and pepper. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Jambalaya Stuffed Peppers with Creole Seasoning
This recipe combines the classic Louisiana dish of jambalaya with the convenience of stuffed peppers. The result is a flavorful and spicy twist on traditional stuffed peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 lb cooked rice (preferably day-old)
– 1/2 cup chopped cooked sausage (such as Andouille or kielbasa)
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 can diced tomatoes
– 1 tsp Creole seasoning
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked rice, sausage, onion, bell pepper, and Creole seasoning. Mix well.
4. Stuff each pepper with the jambalaya mixture, filling to the top.
5. Drizzle olive oil over the peppers and sprinkle with salt and pepper.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Spicy Jambalaya Pasta with Cajun Alfredo Sauce
This spicy twist on classic jambalaya combines the bold flavors of Cajun cooking with the comfort of pasta. A flavorful sauce made with andouille sausage, chicken broth, and Cajun seasoning gives this dish a rich and spicy kick.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 lb. andouille sausage, sliced
– 2 tbsp. butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup Cajun seasoning
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes.
3. Add butter, onion, and garlic; cook until onion is translucent, about 3-4 minutes.
4. Stir in chicken broth, Cajun seasoning, and Parmesan cheese. Bring to a simmer.
5. Combine cooked pasta and sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Jambalaya Soup with Cornbread Dumplings
Jambalaya Soup with Cornbread Dumplings: A Hearty Twist on a Classic Dish
This recipe combines the spicy, savory flavors of jambalaya with the warm comfort of cornbread dumplings. The result is a satisfying and filling soup perfect for a chilly day.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups diced tomatoes
– 1 cup long-grain rice
– 1/4 cup chopped onion
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 can diced green chilies
– 8 cornbread dumplings (recipe below)
Instructions:
1. Cook the rice according to package instructions.
2. In a large pot, heat oil over medium-high. Add the onion, garlic, oregano, cumin, paprika, salt, and pepper. Cook until the onion is translucent.
3. Add the chicken, diced tomatoes, green chilies, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Stir in the cooked rice. Serve with cornbread dumplings (recipe below).
Cornbread Dumplings:
– 2 cups cornmeal
– 1/2 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup butter, melted
– 3/4 cup buttermilk
Mix the dry ingredients in a bowl. Add the wet ingredients and stir until combined. Drop by spoonfuls onto the soup during the last 10 minutes of cooking.
Cooking Time: 30-40 minutes
Jambalaya Fried Rice with Leftover Ingredients
Transform your leftover jambalaya into a flavorful and filling fried rice dish. This recipe is perfect for using up leftovers and creating a new meal that’s packed with protein, vegetables, and spices.
Ingredients:
– 2 cups cooked jambalaya (cooled)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked jambalaya, frozen vegetables, and beaten eggs. Cook until the eggs are scrambled and the mixture is well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Jambalaya Gumbo with a Rich Roux Base
This hearty gumbo combines the bold flavors of jambalaya with a rich roux base, creating a deliciously complex dish that’s perfect for a cold winter night.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed bell peppers (green, red, yellow)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked long-grain rice
– 2 tbsp vegetable oil
– 2 tbsp all-purpose flour
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 4 cups chicken broth
– 1 cup water
Instructions:
1. Make the roux by heating the oil in a large pot over medium heat. Add flour and whisk until smooth. Cook for 5-7 minutes or until dark brown.
2. Add chicken, bell peppers, onion, garlic, paprika, cayenne pepper, salt, and black pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Stir in rice, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked and the gumbo has thickened.
Cooking Time: 40-50 minutes
Jambalaya Tacos with Avocado Lime Crema
Take a trip down the bayou with these Jambalaya Tacos featuring the bold flavors of Louisiana, wrapped up in a crispy taco shell and topped with creamy Avocado Lime Crema.
Ingredients:
– 1 lb jambalaya mix (contains sausage, chicken, rice, and spices)
– 8-10 corn tortillas
– 1 ripe avocado, diced
– 2 limes, juiced
– 1/4 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Cook jambalaya mix according to package instructions.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning cooked jambalaya onto a warmed tortilla, leaving a small border around the edges.
4. Top each taco with diced avocado, a squeeze of lime juice, and a dollop of Avocado Lime Crema (mix diced avocado, sour cream, lime juice, salt, and pepper).
5. Add desired toppings and serve immediately.
Cooking Time: 20-30 minutes
Jambalaya-Stuffed Bell Peppers with Cheese
Experience the flavors of Louisiana in this twist on traditional stuffed peppers, combining the spices and rice of jambalaya with melted cheese.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked jambalaya (store-bought or homemade)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped scallions
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked jambalaya, shredded cheese, and chopped scallions.
4. Stuff each bell pepper with the jambalaya mixture, dividing it evenly among the four peppers.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until the bell peppers are tender and the cheese is melted.
Cooking Time: 25-30 minutes
Jambalaya Pizza with Spicy Tomato Sauce
This unique pizza combines the flavors of Louisiana’s jambalaya dish with the classic comfort of a spicy tomato sauce. The result is a bold and savory pie that’s sure to please.
Ingredients:
– 1 lb pizza dough
– 1/2 cup spicy tomato sauce (homemade or store-bought)
– 1/4 cup cooked sausage (such as Andouille), sliced
– 1/2 cup cooked chicken, diced
– 1/2 cup red bell pepper, diced
– 1/4 cup chopped scallions
– 1 tsp cayenne pepper
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Roll out pizza dough to desired thickness.
3. Spread spicy tomato sauce over the dough, leaving a small border around edges.
4. Top with sausage, chicken, red bell pepper, scallions, and cayenne pepper.
5. Sprinkle mozzarella cheese evenly over the top.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Jambalaya Nachos with Melted Pepper Jack
Get ready to kick up the flavor with this bold twist on classic nachos! This recipe combines the spicy, savory flavors of jambalaya with the creaminess of melted pepper jack cheese.
Ingredients:
– 1 bag of tortilla chips
– 1 lb cooked sausage (such as andouille or chorizo), sliced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 cup shredded cheddar cheese
– 1/2 cup shredded pepper jack cheese
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
4. Stir in rice, chicken broth, oregano, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until liquid is absorbed.
5. Arrange tortilla chips on a baking sheet. Top with sausage mixture, shredded cheddar cheese, and chopped scallions.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and top with additional pepper jack cheese. Return to oven for an additional 2-3 minutes or until cheese is melted.
Cooking Time: 25-30 minutes
Jambalaya Mac and Cheese with Andouille Sausage
Transform traditional macaroni and cheese into a bold and spicy Jambalaya-inspired dish with the addition of Andouille sausage. This hearty comfort food combines the rich flavors of Louisiana with creamy, cheesy goodness.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/4 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/2 cup whole milk
– 2 Tbsp unsalted butter
– 1 lb Andouille sausage, sliced
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
4. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer.
5. Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth.
6. In a large mixing bowl, combine cooked macaroni, sausage slices, and cheese sauce. Mix well to combine.
7. Transfer the mixture to a 9×13 inch baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Jambalaya-Stuffed Mushrooms with Breadcrumbs
Elevate your appetizer game with this innovative take on jambalaya. By filling mushroom caps with a flavorful mixture of sausage, rice, and spices, you’ll create a dish that’s both familiar and excitingly new.
Ingredients:
– 12 large mushroom caps (any variety)
– 1 lb sweet Italian sausage, casings removed
– 1 cup cooked jambalaya rice
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add cooked jambalaya rice, breadcrumbs, and cheese to the skillet. Stir until combined.
4. Stuff each mushroom cap with the sausage-rice mixture, dividing evenly among the caps.
5. Drizzle tops with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Jambalaya Quesadillas with Creole Spice Blend
Elevate your quesadilla game with the bold flavors of jambalaya and a hint of creole spice. This twist on a classic dish combines spicy sausage, savory rice, and melted cheese in a crispy tortilla.
Ingredients:
– 4 large flour tortillas
– 1 cup cooked jambalaya (with sausage, chicken, and vegetables)
– 2 tablespoons Creole Spice Blend (containing paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper)
– 2 cups shredded cheddar cheese
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a small bowl, mix together cooked jambalaya and Creole Spice Blend.
3. Place a tortilla in the skillet and sprinkle one-quarter of the jambalaya mixture onto half of the tortilla.
4. Top with one-quarter cup shredded cheese and fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted, flipping occasionally.
6. Repeat with remaining ingredients.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Jambalaya Pot Pie with Flaky Biscuit Topping
A twist on the classic Cajun dish, this jambalaya pot pie combines the bold flavors of sausage, chicken, and spices with a flaky biscuit topping. Perfect for a comforting meal or a crowd-pleasing dinner party.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1 lb smoked sausage, sliced
– 2 cups mixed bell peppers (green, red, yellow)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups jambalaya rice
– 2 cups chicken broth
– 1 cup shredded cheddar cheese
– 1 flaky biscuit dough (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage and chicken in a large skillet over medium-high heat until browned, about 5 minutes.
3. Add bell peppers, onion, garlic, paprika, cayenne pepper, salt, and black pepper. Cook until vegetables are tender, about 10 minutes.
4. Stir in jambalaya rice, chicken broth, and shredded cheese. Bring to a simmer.
5. Roll out biscuit dough to fit the top of a 9×13-inch baking dish. Place on top of jambalaya mixture.
6. Bake for 25-30 minutes or until biscuit is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your meals with these 20 mouth-watering Jambalaya recipes! From classic Creole Jambalaya with shrimp and sausage to vegetarian options and creative twists, there’s something for every occasion. Whether you’re in the mood for a hearty one-pot meal or a flavorful soup, these spicy recipes are sure to satisfy your cravings. With ingredients like chorizo, black beans, and crab, you’ll be transported to the flavors of Louisiana without leaving your kitchen. Discover new ways to enjoy this beloved dish and impress your friends with your culinary skills!
