Justin Wilson Jambalaya Recipe: A Cajun Classic Full of Flavor
When it comes to Cajun and Creole cooking, few names are as beloved as Justin Wilson. Known for his humor, storytelling, and larger-than-life personality, Wilson introduced generations of home cooks to the bold, soulful flavors of Louisiana. Among his most famous dishes is the classic jambalaya — a one-pot wonder filled with rice, smoky sausage, tender chicken, and aromatic spices.
This hearty recipe is rustic, flavorful, and made to feed a crowd. Whether you’re celebrating Mardi Gras, cooking for family, or just craving a taste of Louisiana, Justin Wilson’s jambalaya is a recipe you’ll return to again and again.
Why You’ll Love This Jambalaya
- Authentic Cajun flavor – smoky, spicy, and savory.
- One-pot dish – rice, protein, and veggies all cooked together.
- Feeds a crowd – perfect for gatherings, parties, or potlucks.
- Customizable – use chicken, sausage, shrimp, or a combination.
Ingredients You’ll Need
- 1 pound smoked sausage (andouille if possible), sliced
- 1 pound chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups long-grain rice
- 4 cups chicken stock
- 1 can (14 oz) diced tomatoes
- 2 teaspoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 bay leaves
- Salt and black pepper, to taste
- 1/2 pound shrimp (optional, added at the end)
- Fresh parsley and green onions, for garnish
Step-by-Step Instructions
1. Brown the Meat
In a large Dutch oven, heat vegetable oil over medium-high heat. Add the sausage slices and cook until browned. Remove and set aside. Add chicken pieces and brown on all sides. Remove and set aside with the sausage.
2. Sauté the Trinity
In the same pot, add onion, bell pepper, and celery (the Cajun “holy trinity”). Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
3. Add Rice and Seasonings
Stir in rice, Cajun seasoning, paprika, cayenne, salt, and black pepper. Toast the rice lightly for 2–3 minutes to absorb flavors.
4. Add Liquids and Simmer
Pour in chicken stock and diced tomatoes (with juices). Stir well. Add bay leaves, then return chicken and sausage to the pot. Bring to a boil, then reduce to low heat. Cover and simmer 25–30 minutes, stirring occasionally, until rice is tender and has absorbed most of the liquid.
5. Add Shrimp (Optional)
If using shrimp, stir them in during the last 5 minutes of cooking, just until pink and cooked through.
6. Finish and Serve
Remove bay leaves. Fluff the jambalaya with a fork. Garnish with chopped parsley and green onions before serving.
Tips for the Best Jambalaya
- Use andouille sausage for authentic smoky Cajun flavor.
- Don’t over-stir while rice cooks — it can become mushy.
- Adjust the heat by adding more or less cayenne pepper.
- Make ahead — jambalaya tastes even better the next day after the flavors have melded.
Serving Ideas
- Pair with cornbread or buttermilk biscuits.
- Add a side of collard greens or fried okra for a true Southern feast.
- Serve with hot sauce on the side for an extra kick.
FAQs
Q: Can I make this jambalaya ahead of time?
Yes! It reheats beautifully and is often even more flavorful the next day.
Q: Can I freeze jambalaya?
Absolutely. Cool completely, then store in freezer-safe containers for up to 3 months.
Q: What proteins work best?
Justin Wilson often used chicken and sausage, but shrimp, crawfish, or even duck can be added.
Q: What’s the difference between Cajun and Creole jambalaya?
Cajun jambalaya (like this one) is usually more rustic and smoky, while Creole jambalaya often includes tomatoes and is sometimes called “red jambalaya.”
Bringing Cajun Comfort to Your Table
Justin Wilson’s jambalaya recipe captures everything there is to love about Louisiana cooking — bold spices, rich flavors, and a hearty one-pot meal that feels like a celebration. Whether you serve it for Mardi Gras or on a cozy Sunday night, this dish is guaranteed to bring people together around the table.
So pour yourself a glass of sweet tea, put on a little Cajun music, and cook up this classic jambalaya — as Justin Wilson would say, “I gar-on-tee!”
Justin Wilson Jambalaya Recipe
Ingredients
- 1 lb smoked sausage andouille if possible, sliced
- 1 lb chicken thighs boneless and skinless, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 cups long-grain rice
- 4 cups chicken stock
- 1 can 14 oz diced tomatoes (with juices)
- 2 tsp Cajun seasoning store-bought or homemade
- 1 tsp paprika
- 1/2 tsp cayenne pepper adjust to taste
- 2 bay leaves
- Salt and black pepper to taste
- 1/2 lb shrimp optional, added at the end
- Fresh parsley and green onions for garnish
Instructions
- Brown the Meat – Heat oil in a Dutch oven over medium-high heat. Brown sausage slices, then remove. Brown chicken chunks, then remove and set aside.
- Sauté the Trinity – In the same pot, cook onion, bell pepper, and celery for 5 minutes until softened. Add garlic and cook 1 more minute.
- Add Rice and Seasonings – Stir in rice, Cajun seasoning, paprika, cayenne, salt, and pepper. Toast for 2–3 minutes.
- Add Liquids and Simmer – Pour in chicken stock and tomatoes. Stir well. Add bay leaves, chicken, and sausage. Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes until rice is tender and liquid absorbed.
- Add Shrimp (Optional) – Stir in shrimp during the last 5 minutes, just until pink and cooked.
- Finish and Serve – Remove bay leaves, fluff rice with a fork, and garnish with parsley and green onions.
Notes
- Use andouille sausage for the most authentic Cajun flavor.
- Don’t stir too much while rice cooks — it can get mushy.
- Adjust spice with more/less cayenne pepper.
- Even better the next day after flavors meld!
