Jambalaya recipe
Easy Jambalaya with Ragin' Cajun Mix
Ragin' Cajun Jambalaya Mix gives you the seasoned rice base for an easier jambalaya dinner. Add sausage, chicken, shrimp, vegetables, or a mix, then follow the package direction for a pot that works on a weeknight. It is made for nights when you want a full Cajun and Creole dinner without building every layer from scratch.
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Yield
- 4 to 5
Ragin' Cajun Authentic Jambalaya Mix 8 oz supplies the seasoned rice base for a 25-minute, 4-to-5-serving package method. Brown sausage or chicken first, add optional vegetables, then cook the mix with the liquid amount on the current package. If shrimp is part of the pot, stir it in near the end so it becomes firm, pearly, and opaque without overcooking.
Choose the protein path before the rice goes in
Quickest option
Smoked sausage
Brown sliced fully cooked sausage, then keep it in the pot for the package method.
Heartier option
Chicken and sausage
Brown bite-size chicken until colored outside, add sausage, and make sure the chicken reaches 165°F by serving.
Add near the end
Shrimp
Build and cook the rice first; add shrimp only near the end.
Make easy jambalaya from a seasoned mix
Ingredients
- 1 package Ragin' Cajun Authentic Jambalaya Mix 8 oz
- Smoked sausage, chicken, shrimp, or vegetables
- Water or stock in the amount on the current package
- Onion, bell pepper, and celery, optional
- Ragin' Cajun “The ORIGINAL” Cajun Seasoning, optional and only after tasting
- Green onion or parsley, for serving
Ingredient notes
Do not guess the liquid. Use the amount printed on the package in hand so the rice-to-liquid balance stays intact.
Treat stock as a seasoning choice. If it carries salt, wait until the rice is cooked before adding extra seasoning.
Method
- Brown sausage or chicken in a heavy pot if using. Work in batches if the pot is crowded.
- Add onion, bell pepper, and celery if using; cook until beginning to soften.
- Stir in the Ragin' Cajun Jambalaya Mix.
- Add the liquid amount listed on the package and scrape up the browned bits.
- Bring to a boil, reduce heat, and cover as directed.
- Cook according to the package until the rice is nearly tender.
- If using shrimp, stir it in near the end and cook only until firm, pearly, and opaque.
- Rest the covered pot off heat, then fluff the rice and serve.
Let the rice—not the clock alone—tell you when to rest
At the end of the package time, taste a few grains from the center of the pot. They should be tender without a hard core. If the rice is firm and the pot looks dry, add only a small amount of hot liquid and continue covered. If it is tender but wet, rest the pot off heat before changing anything; the rice will continue absorbing moisture.
Fluff with a fork or broad spoon instead of stirring aggressively. Vigorous stirring breaks grains and makes the texture heavy.
Fix the four common jambalaya problems
The rice is hard
Add a small amount of hot liquid, cover, and continue on low. Avoid flooding the pot.
The rice is wet
Rest the pot off heat first. If it remains loose, return it to very low heat uncovered for a short finish.
The bottom is catching
Lower the heat and stop scraping once you smell scorching; transfer the unburned portion to a clean pot if necessary.
The shrimp is rubbery
Add it later and remove the pot from heat as soon as the shrimp turns opaque.
What goes with jambalaya?
- A crisp green salad or cabbage slaw brings freshness.
- Cornbread or French bread turns the pot into a fuller table.
- Hot sauce and sliced green onion let each person adjust the bowl.
- For another rice-and-sausage dinner, use Red Beans and Rice Weeknight Dinner.
- For a longer weekend pot, compare Chicken and Sausage Gumbo.
Common questions
What meat goes with jambalaya mix?
Smoked sausage, chicken, and shrimp all work. Brown sausage or chicken first; add shrimp near the end.
How much water goes in jambalaya mix?
Use the amount on the current package. The rice-to-liquid ratio is central to the final texture.
Can I use stock instead of water?
Yes if the package allows it, but consider the salt and seasoning already in the stock and mix before adding anything else.
When should I add shrimp?
Add it near the end, when the rice is almost tender, and cook only until firm, pearly, and opaque.
Why should jambalaya rest?
A short covered rest lets moisture distribute through the rice and makes it easier to fluff without breaking the grains.
Keep cooking
