Trio Meat Jambalaya (Cajun Head Style)

Nov 15

This Trio Meat Jambalaya hits with chicken, sausage and shrimp—all layered with bold Cajun Head flavor. This is real Louisiana jambalaya with street flavor and Baton Rouge soul. No shortcuts, no watered-down seasoning, just Taste + Hustle in every bite.

Ingredients

Meats

1 lb chicken thighs, cubed
1 lb smoked sausage, sliced
1 cup tasso, diced (or extra sausage if you can’t find tasso)
1/2 lb shrimp, peeled and deveined

Base

2 cups long-grain rice, rinsed
1 medium onion, diced
1 bell pepper, diced
1/2 cup celery, diced
3–4 cloves garlic, minced

Flavor

2–3 tbsp Cajun Head seasoning (or your favorite Cajun seasoning), divided
2 tbsp tomato paste
4 cups chicken stock (more as needed)
2 tbsp vegetable or canola oil
Salt and black pepper to taste
Optional: a pinch of cayenne or hot sauce for extra heat

Instructions

Brown the sausage.
Heat 1 tbsp oil in a large heavy pot over medium-high heat. Add the sliced sausage and cook until browned. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Sear the chicken.
Season the chicken with a little Cajun Head seasoning, salt, and pepper. Add to the pot and sear until lightly browned on all sides. Remove and set aside with the sausage.
Cook the trinity.
Add a little more oil if needed. Add onion, bell pepper, and celery. Cook 5–7 minutes, stirring, until softened and starting to brown around the edges.
Build the flavor.
Stir in garlic and cook 30 seconds until fragrant. Add tomato paste and cook it out for 1–2 minutes, stirring so it darkens slightly and coats the veggies.
Season it up.
Sprinkle in 1–2 tbsp Cajun Head seasoning and a pinch of black pepper. Stir well so everything is coated.
Toast the rice.
Add the rinsed rice to the pot and stir for 1–2 minutes so it toasts a bit in the oil and seasoning. This helps with flavor and texture.
Add liquid and meats.
Pour in the chicken stock, then add the browned sausage, seared chicken. Stir, bring to a gentle boil, then reduce to low, cover, and simmer.
Let it simmer.
Cook 20–25 minutes on low, without lifting the lid too much. Check toward the end—if the rice needs more liquid, splash in a little more stock or water.
Add the shrimp.
When the rice is almost tender and most of the liquid is absorbed, gently fold in the shrimp. Cover the pot, turn the heat off, and let it sit 5–10 minutes until the shrimp are pink and cooked through from the residual heat.
Fluff and finish.
Taste and adjust seasoning with more Cajun Head seasoning, salt, pepper, or hot sauce. Fluff the jambalaya with a fork so all four meats are spread through the rice.

Cajun Head Tip

Don’t rush the browning. The color and little brown bits (fond) on the bottom of the pot are what give this Quad Meat Jambalaya that deep, smoky flavor. Take your time on the sausage, chicken, and veggies—the rice will thank you later.

Notes & Substitutions

Can’t find tasso? Use extra smoked sausage or andouille.
If you like it spicier, add cayenne or extra hot sauce at the end.
Use long-grain rice for the best texture—short grain will get too sticky.
Leftovers taste even better the next day. Add a splash of stock or water when reheating to loosen it up.