Simple and easy cajun jambalaya recipe

August 25, 2013

If you know me, then you would know that I like to cook a bit. I don’t do much cooking inside on the stove, I’m mostly an outside grill master. Or a master of the fish fryer. But when I do stay inside and cook something up, it’s usually pretty good.

I’d like to introduce to you the Copeland Cajun Jambalaya!


  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces kielbasa, diced
  • 6-8 jumbo raw shrimp cut in half
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 2 cups uncooked white long-grain rice
  • 3 cups chicken broth
  • 3 bay leaves
  • 1 can Rotel with green chilis
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Louisiana hot sauce
  • salt and ground black pepper


  • Heat olive oil in a large pot over medium high heat.
  • Saute chicken and kielbasa until lightly browned, about 5 minutes.
  • Stir in onion, bell pepper and garlic.
  • Season with cayenne, onion powder, salt and pepper.
  • Cook 5 minutes, or until onion is tender and translucent.
  • Add rice, then stir in chicken broth, Rotel and bay leaves.
  • Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
  • Stir in the Worcestershire sauce and hot pepper sauce.
  • Serves 6.

Here are some photos so you can better see how everything is prepared.

jambalaya preparation

jambalaya in skillet

Best jambalaya recipe

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