How to Make Cajun Ninja Jambalaya: A Delicious and Easy Recipe

Hello, Good News! Welcome to our blog, where we share the best recipes from around the world. Today, we are going to show you how to make cajun ninja jambalaya, a spicy and hearty dish that originated in Louisiana. Jambalaya is a one-pot meal that combines rice, meat, vegetables, and seasonings in a rich and flavorful sauce. It is perfect for feeding a crowd or enjoying on a cold day.

Cajun ninja jambalaya is a variation of the traditional jambalaya that uses the cajun ninja method of cooking. The cajun ninja is a popular YouTube chef who specializes in cajun and creole cuisine. He has a unique way of preparing his dishes, which involves adding ingredients in layers and stirring only once at the end. This technique allows the flavors to blend and the rice to cook evenly without becoming mushy.

What You Need to Make Cajun Ninja Jambalaya


To make cajun ninja jambalaya, you will need the following ingredients:

  • 1/4 cup of vegetable oil
  • 1 pound of smoked sausage, sliced
  • 1 pound of chicken thighs, cut into bite-sized pieces
  • 1/4 cup of all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery stalks, diced
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 4 cups of chicken broth
  • 2 cups of long-grain white rice
  • 1/4 cup of chopped parsley
  • 1/4 cup of chopped green onions


To make cajun ninja jambalaya, you will need the following equipment:

  • A large heavy-bottomed pot or dutch oven with a lid
  • A wooden spoon or spatula
  • A cutting board and a knife
  • A measuring cup and spoons
  • A small bowl or plate
  • Paper towels or kitchen towels

How to Make Cajun Ninja Jambalaya: Step by Step Instructions

Step 1: Brown the Sausage and Chicken

In a large pot over medium-high heat, heat the oil and add the sausage slices. Cook for about 15 minutes, stirring occasionally, until browned and crisp on both sides. Transfer the sausage to a small bowl or plate and set aside.

Add the chicken pieces to the same pot and cook for about 10 minutes, turning once, until browned on both sides. Transfer the chicken to the same bowl or plate as the sausage and set aside.

Step 2: Make the Roux

In the same pot over medium-low heat, add the flour and whisk constantly for about 20 minutes, until the roux is dark brown and smells nutty. Be careful not to burn the roux, as it will ruin the flavor of the dish.

Step 3: Add the Vegetables and Seasonings

Add the onion, bell pepper, celery, garlic, bay leaves, salt, black pepper, cayenne pepper, thyme, and oregano to the roux and stir well to combine. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft.

Step 4: Add the Broth and Rice

Add the chicken broth and bring the mixture to a boil. Add the rice and stir well to combine. Return the sausage and chicken to the pot and stir gently to distribute them evenly. Reduce the heat to low and cover the pot with a lid.

Step 5: Cook Until Rice is Done

Cook for about 25 minutes, or until the rice is tender and most of the liquid is absorbed. Do not stir or lift the lid during this time.

Step 6: Fluff and Garnish

Remove the pot from the heat and discard the bay leaves. Fluff the rice with a fork and sprinkle with parsley and green onions. Serve hot or warm, with hot sauce if desired.

A Detailed Table Breakdown of Cajun Ninja Jambalaya

Cajun ninja jambalaya is a delicious and easy dish that can be customized to your liking. Here is a detailed table breakdown of the main components of the dish and some possible variations:

| Component | Description | Variations |
| — | — | — |
| Rice | The base of the dish, which absorbs the flavors of the broth and the other ingredients. | You can use brown rice, wild rice, or a mix of different types of rice, but you may need to adjust the cooking time and liquid amount accordingly. |
| Sausage | The main meat in the dish, which adds smokiness and spiciness. | You can use any kind of smoked sausage, such as andouille, kielbasa, or chorizo. You can also use ham, bacon, or shrimp instead of or in addition to sausage. |
| Chicken | The secondary meat in the dish, which adds protein and texture. | You can use chicken breast, drumsticks, or wings instead of thighs. You can also use turkey, duck, or rabbit instead of chicken. |
| Roux | The thickener and flavor enhancer of the dish, which is made by cooking flour and oil until dark brown. | You can use butter or lard instead of oil for a richer taste. You can also skip the roux and use tomato paste or sauce instead for a different flavor and color. |
| Vegetables | The aromatics and nutrients in the dish, which add freshness and crunch. | You can use any kind of onion, such as red, white, or yellow. You can also use any kind of bell pepper, such as red, yellow, or orange. You can also add other vegetables, such as carrots, mushrooms, zucchini, or okra. |
| Seasonings | The spices and herbs in the dish, which add depth and complexity. | You can use fresh or dried herbs, such as basil, rosemary, or sage. You can also add other spices, such as paprika, cumin, or curry powder. You can also adjust the salt, pepper, and cayenne to your taste preference. |

FAQs About Cajun Ninja Jambalaya

What is the difference between cajun and creole jambalaya?

Cajun and creole jambalaya are both rice-based dishes that originated in Louisiana, but they have some differences in ingredients and preparation methods. Cajun jambalaya is usually made with a dark roux and does not contain tomatoes, while creole jambalaya is usually made with tomatoes and does not contain roux. Cajun jambalaya is also cooked in one pot with the rice absorbing the liquid as it cooks, while creole jambalaya is cooked separately with the rice being added at the end.

How do you store and reheat leftover jambalaya?

You can store leftover jambalaya in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat it, you can microwave it in a microwave-safe bowl for a few minutes until hot, stirring occasionally. You can also reheat it on the stovetop in a skillet over medium-low heat until hot, adding some water or broth if needed to prevent drying out.

How do you make vegan or vegetarian jambalaya?

You can make vegan or vegetarian jambalaya by omitting the meat and using vegetable broth instead of chicken broth. You can also add some plant-based protein sources, such as tofu, tempeh, seitan, beans, or lentils. You can also add some vegan cheese or nutritional yeast for extra flavor.

How do you make gluten-free jambalaya?

You can make gluten-free jambalaya by using gluten-free flour instead of all-purpose flour for the roux. You can also use cornstarch or arrowroot powder as a thickener instead of flour. You should also check the labels of your sausage and broth to make sure they are gluten-free.

How do you make keto-friendly jambalaya?

You can make keto-friendly jambalaya by using cauliflower rice instead of white rice for the base. You should also use low-carb vegetables, such as broccoli, cauliflower, or cabbage instead of onion, bell pepper, or celery. You should also avoid using flour for the roux and use xanthan gum or psyllium husk as a thickener instead.

What are some good side dishes to serve with jambalaya

What are some good side dishes to serve with jambalaya?

Jambalaya is a filling and flavorful dish that can be enjoyed on its own, but you may want to serve some side dishes to complement it and add some variety. Here are some suggestions:

  • A green salad with a tangy dressing, such as vinaigrette or ranch, to balance the spiciness and richness of the jambalaya.
  • Cornbread or biscuits, to soak up the sauce and add some sweetness and texture.
  • Collard greens or kale, cooked with bacon, onion, garlic, vinegar, and sugar, to add some color and nutrition.
  • Okra, fried or stewed, to add some crunch and flavor.
  • Coleslaw, made with cabbage, carrot, mayonnaise, vinegar, and sugar, to add some freshness and creaminess.

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