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BJ’s Jambalaya Recipe

Picture yourself savoring the warmth and depth of each spoonful of BJ’s Jambalaya.

Smoky sausage, tender chicken, and juicy shrimp cooked with spices. What more do you need?

I always cook the sausage first to render out the fat—it adds so much depth to the dish as it cooks.

The rice absorbs all the delicious broth and seasonings, so don’t rush the simmering process!

Experiment with different types of rice—you might find that medium-grain rice gives you the texture you’re looking for.

How to Make BJ’s Jambalaya

bj' jambalaya recipe

Ingredients

  • 1 lb Chicken Breast (cubed)
  • 1 lb Andouille Sausage (sliced)
  • 1 lb Shrimp (peeled and deveined)
  • 1 can Diced Tomatoes (14.5 oz.)
  • 1 medium Onion (chopped)
  • 1 Bell Pepper (chopped)
  • 2 stalks Celery (chopped)
  • 3 cloves Garlic (minced)
  • 1 ½ cups Long Grain Rice
  • 3 cups Chicken Broth
  • 2 tbsp Olive Oil
  • 2 tsp Cajun Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • ½ tsp Thyme
  • 2 Bay Leaves
  • ½ cup Green Onions (chopped)

Step-by-Step Instructions

Step 1:

Heat 1 tablespoon of olive oil in a large pot over medium heat.

Add the sliced sausage and brown it for about 5 minutes or until it is crispy.

Remove it from the pot and set aside.

Step 2:

In the same pot, add the cubed chicken and cook for 6-8 minutes until lightly browned on all sides.

Remove the chicken and keep it with the sausage.

Step 3:

Add the remaining olive oil to the pot.

Add the chopped onion, bell pepper, celery, and garlic, cooking over medium heat for about 5 minutes until the vegetables are tender.

Step 4:

Add rice to the pot with the vegetables and stir for 2 minutes.

Stir in the chicken broth, diced tomatoes, cajun seasoning, salt, black pepper, paprika, thyme, and bay leaves.

Step 5:

Return the sausage and chicken to the pot.

Bring the mixture to a simmer and then cover.

Lower the heat, cook for 20-25 minutes, or until the rice is tender.

Step 6:

Near the end of cooking, add the shrimp to the pot.

Cover and cook for an additional 5 minutes or until the shrimp is pink and cooked through.

Step 7:

Remove bay leaves, garnish with green onions, and serve hot.

Tips and Tricks for Making This Recipe

bj' jambalaya on a plate

Use Fresh Ingredients:

Fresh shrimp, sausage, and vegetables lift the flavor of this jambalaya to new heights.

Do your best to use fresh rather than frozen or canned ingredients.

Get Creative with Spice:

Everyone has a different spice tolerance, so feel free to adjust the Cajun seasoning to your taste.

Add extra cayenne pepper if you want more heat or dial it back a little for a milder dish.

Consider the Rice:

Long-grain rice is a key component of the perfect jambalaya texture.

Avoid overcooking, as it can turn the dish mushy; stick to the recommended cooking times.

Watch Your Liquid:

If the mixture seems too dry before the rice is cooked, gradually add a little more broth or water.

This will make sure the rice cooks thoroughly and doesn’t dry out or burn.

Make It Yours:

Feel free to modify the types of sausage and other proteins depending on what you enjoy.

This dish is versatile!

What to Serve with BJ’s Jambalaya

Roasted Okra

Roasted okra offers a simple yet flavorful accompaniment to your jambalaya.

Its tender texture and subtle flavors can sway even those unsure about this veggie.

Toss your okra with a bit of oil, salt, and pepper, then roast until it’s crispy.

Green Salad

Adding a classic green salad can balance the rich flavors of your jambalaya nicely.

The fresh crunch of lettuce, cucumbers, and tomatoes provides a refreshing contrast.

Drizzle with a light vinaigrette for an extra kick.

Bread Rolls

Warm, crusty bread rolls are amazing for mopping up any leftover sauce from your jambalaya.

They bring a lovely, satisfying touch to the meal.

You might even make them part of your dipping experience!

Fried Plantains

Fried plantains bring a unique flavor twist to your meal with their sweet and caramelized taste.

This Caribbean side dish can beautifully offset the spiciness of jambalaya.

Simply fry the slices in oil until golden.

Grilled Pineapple

Grilled pineapple might sound unusual, but it pairs wonderfully with jambalaya.

The charred edges and sweet juice complement the dish’s spiciness.

Grilling caramelizes the natural sugars, adding a delicious depth.

Variations and Substitutions

Protein Options

You can easily switch up the proteins in this jambalaya recipe!

Try andouille sausage if you’re after that spicy kick.

If you prefer something milder, smoked sausage is a great alternative.

For seafood lovers, add shrimp along with or in place of the sausage.

Rice and Grains

Short-grain rice has a different texture, so don’t hesitate to give it a try.

Brown rice can provide a nutty flavor and a bit more fiber.

Couscous or quinoa can be used as a gluten-free option.

Vegetable Variations

Bell peppers, onions, and celery form a solid base, but you can add more veggies too!

Include diced tomatoes or okra to add some different flavors and textures.

Feel free to throw in some peas or corn for sweetness and color!

Spice Levels

Adjust the cayenne pepper to your taste preference for heat control.

For a smoky touch, try smoked paprika instead of standard paprika.

Add chopped jalapeños or a splash of hot sauce if you’re feeling daring!

How to Store Leftover Jambalaya

Keeping leftover jambalaya fresh and tasty is crucial for enjoying it later.

Storing it well means you can have a quick and delicious meal without much fuss.

Refrigeration Tips

Place your leftover jambalaya in an airtight container right after it cools down.

Try to pop it in the fridge as soon as you can, ideally within two hours of cooking.

It should be good to eat for up to three to four days this way.

Freezing Instructions

If you want to store it longer, freezing is a great option!

Pack your jambalaya in freezer-safe containers or bags, pressing out as much air as possible before sealing.

Keep it frozen for up to three months for the best taste and texture when you thaw it.

Thawing Suggestions

Planning ahead is key to reheating frozen jambalaya.

Move it from the freezer to the fridge and let it thaw slowly overnight.

For quicker thawing, you can use the microwave on a defrost setting, but check every few minutes to prevent uneven thawing.

Common Mistakes to Avoid

Wrong Rice Choice

Choosing the wrong type of rice can really affect your jambalaya!

You want to stick to long-grain rice, like Basmati or Jasmine, for the best texture.

Short-grain rice might get too sticky, and you don’t want that.

Overcooking the Rice

Overcooking is an easy mistake to make that leads to mushy rice.

Be sure to cook the rice al dente, so it retains some bite.

It’ll continue cooking in the heat, so test it early.

Skipping the Browning

Browning the sausage and chicken is a step you shouldn’t skip.

This adds so much flavor to your dish.

Make sure to get a nice sear on both before adding other ingredients.

bj' jambalaya recipe

BJ's Jambalaya Recipe

Picture yourself savoring the warmth and depth of each spoonful of BJ's Jambalaya.
Smoky sausage, tender chicken, and juicy shrimp cooked with spices. What more do you need?
I always cook the sausage first to render out the fat—it adds so much depth to the dish as it cooks.
The rice absorbs all the delicious broth and seasonings, so don't rush the simmering process!
Experiment with different types of rice—you might find that medium-grain rice gives you the texture you're looking for.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 6
Ingredients
  
  • 1 lb Chicken Breast cubed
  • 1 lb Andouille Sausage sliced
  • 1 lb Shrimp peeled and deveined
  • 1 can Diced Tomatoes 14.5 oz.
  • 1 medium Onion chopped
  • 1 Bell Pepper chopped
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
  • 1 ½ cups Long Grain Rice
  • 3 cups Chicken Broth
  • 2 tbsp Olive Oil
  • 2 tsp Cajun Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • ½ tsp Thyme
  • 2 Bay Leaves
  • ½ cup Green Onions chopped
Instructions
 
  • Heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Add the sliced sausage and brown it for about 5 minutes or until it is crispy.
  • Remove it from the pot and set aside.
  • In the same pot, add the cubed chicken and cook for 6-8 minutes until lightly browned on all sides.
  • Remove the chicken and keep it with the sausage.
  • Add the remaining olive oil to the pot.
  • Add the chopped onion, bell pepper, celery, and garlic, cooking over medium heat for about 5 minutes until the vegetables are tender.
  • Add rice to the pot with the vegetables and stir for 2 minutes.
  • Stir in the chicken broth, diced tomatoes, cajun seasoning, salt, black pepper, paprika, thyme, and bay leaves.
  • Return the sausage and chicken to the pot.
  • Bring the mixture to a simmer and then cover.
  • Lower the heat, cook for 20-25 minutes, or until the rice is tender.
  • Near the end of cooking, add the shrimp to the pot.
  • Cover and cook for an additional 5 minutes or until the shrimp is pink and cooked through.
  • Remove bay leaves, garnish with green onions, and serve hot.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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