Bubba's Jambalaya Recipe - Allrecipes.com
Bubba's Jambalaya Recipe
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Bubba’s Jambalaya
See how to make this simple Cajun classic. See more

Bubba's Jambalaya

Recipe by  

"Easy Southern classic, with chicken, sausage, ham, and shrimp."

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Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
  2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
  3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2008

Quite delicious!!! I cooked the rice separately and used 1 can crushed tomatoes, 1 can tomato sauce, and used large fresh shrimp. Some extra seasonings, garlic powder and a little sugar to cut bitterness of tomatoes (maybe 1/2 tsp). Finally I added in about a cup of frozen okra 5 min before it was done. Served over buttered white rice w/ crusty french bread. My hunny could eat this for breakfast, lunch, and dinner!

Most Helpful Critical Review
Oct 25, 2010

I didnt read the comments that others made. I followed the directions and cooked the rice together instead of making it seperately, and my Jambalaya came out like mush. The flavor was good, but the texture was horrible. I will try this recipe again but I will make the rice seperately.

Apr 28, 2008

Bubba, I love you. This recipe was AWESOME! My husband kept nudging me and telling me how good it was. I added more celery, onion, and bell pepper than I should have, but it was all the merrier. I didn't think it was going to be very good....until it all started to marry in the pot. YUUUUMMMMM. I even left out the bacon and shrimp, and it rocked!!!!! I used minute rice, boil in the bag, so I cooked the rice first, but not too much, and then poured it in the brew. That worked out really well. I'm always leary of cookin rice, I can screw that up fast! Uncle Ben's Boil in Bag is awesome.

May 26, 2007

I liked this version better than the one I had in New Orleans. I had kielbasa on hand and was looking for a way to use it, so I thought that putting it in a jambalaya sounded good. I used Smart Balance to saute the veggies instead of bacon... the bacon sounded too heavy, plus in the south, everything is cooked in butter, right? I used extra creole seasoning, an extra teaspoon or maybe a little more and served it with Crystal hot sauce. Excellent! My eight year old agrees.

Nov 07, 2007

I made this last night and it was a hit!! Thanks for submitting such a great recipe. The only thing I changed was that I added more Cajun seasoning, a little crushed red pepper, 1/2 cup chopped red bell pepper, and andouille sausage instead of smoked. I simmered everything except the shrimp, rice, and bacon for about 4 hours (so the house smelled really yummy) and added the last ingredients prior to serving. We gobbled it up!! Thanks again!

Sep 24, 2010

I've never made Jambalaya before, and this recipe was a huge hit with everyone in the family. My mom has had Jambalaya in Louisiana and said mine was the best she's ever had! I did make adjustments. I used 1.5 onions, and 2 bell peppers (one red, one green). I used 14oz of kielbasa because I wanted to use up the whole package. I used 2 chicken breasts instead of 1. I may have put a little more than 2 cups of jasmine rice into the mix, and in addition to the crushed tomatoes, I used a 14.5oz can of diced tomatoes with their juice. I used fresh medium-sized shrimp. I used a 32oz box of beef broth and a 14.5oz can of chicken broth. I used both fresh and dried thyme because I had fresh on hand. I added 3 cloves of chopped fresh garlic in with the onions and peppers during the last minute, and powdered onion and garlic powder to taste. I also added crushed red pepper flakes to taste. All in all, I think it was perfect; my rice cooked up perfectly in about 20 minutes and the consistency was nice and thick. MAKE SURE YOU STIR THOROUGHLY EVERY 5 MINUTES WHILE THE RICE IS COOKING SO IT DOESN'T STICK OR CLUMP IN THE POT!

Oct 06, 2008

Excellent recipe! My boyfriend couldn't get enough of it, even ate it for breakfast, lol.. one tip though, i would cook the rice seperate,otherwise it takes forever and sticks to the bottom of pot

Feb 08, 2006

This is very, very good. I added the ingredients (minus the rice) and let it simmer for a couple of hours. I also added some flour and water to thicken it up a little bit. I seasoned it a bit more with some cayenne and pepper. Will make it again!


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 1143 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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