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CookjngMama - Creamy Cajun jambalaya
Kendyll Niquole

Infamous Creamy Cajun Jambalaya

This infamous Creamy Cajun Jambalaya rattled the internet when I first shared it. Made with andouille sausage, seasoned chicken, and crawfish, along with sautéed peppers and onions, all simmered in a rich, spicy cream sauce and served over fluffy basmati rice, it makes a bold, comforting Southern-inspired meal.
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Prep Time 20 minutes
Cook Time 35 minutes
55 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Ingredients Method Video

Ingredients
  

Ingredients
  • 13 oz cajun style andouille smoked sausage diced
  • 2 cups rice I prefer basmati
  • 1 lb boneless chicken thigh fillets cubed
  • 12 oz frozen cooked crawfish thawed
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp cajun seasoning
Cajun Cream Sauce
  • 32 oz heavy whipping cream
  • 1/4 cup chicken stock
  • 1/4 cup parmesan cheese
  • 6 oz tomato paste basil, garlic, & oregano
  • 1 tbsp minced garlic
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tsp ground thyme
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp white pepper
  • 1/2 tsp black pepper

Method
 

Cook the rice
  1. Rinse basmati rice until water runs clear.
  2. Cook according to package instructions, fluff, and set aside.
Make the protein seasoning mix
  1. In a small bowl, combine: 2 tsp creole seasoning, 1 tbsp garlic powder, 1 tbsp paprika
Season the chicken & crawfish
  1. In two separate bowls, add cubed chicken thighs and thawed crawfish.
  2. Evenly sprinkle the seasoning mix over both and toss gently to coat.
  3. Set aside.
Brown the sausage
  1. Heat a large skillet or Dutch oven over medium-high heat.
  2. Add diced andouille sausage and cook until browned and slightly crispy.
  3. Remove and set aside, leaving the rendered fat in the pan.
Sear the chicken
  1. Add seasoned chicken to the same pan.
  2. Cook until browned on all sides and fully cooked.
  3. Remove and set aside.
Sauté the vegetables
  1. Lower heat to medium.
  2. In the same pan, add garlic, onion, green bell pepper, and red bell pepper.
  3. Sauté until soft and fragrant, scraping up the browned bits.
Build the cream sauce
  1. Add tomato paste, scraping up any remaining browned bits.
  2. Pour in heavy cream and chicken stock.
  3. Stir in parmesan cheese, basil-garlic-oregano blend, paprika, cayenne, garlic powder, onion powder, thyme, basil, oregano, white pepper, and black pepper.
  4. Mix well.
Simmer the sauce
  1. Bring to a gentle simmer and cook 8–10 minutes, stirring often, until slightly thickened.
Combine everything
  1. Return sausage and chicken to the pan, and gently fold in crawfish and simmer 2–3 minutes, just until heated through.
Serve
  1. Spoon creamy Cajun jambalaya over warm rice and serve hot.