Jambalaya with Extra Cheese is the perfect comforting meal for busy weeknights! This dish combines flavorful sausage, succulent chicken, fluffy rice, and a glorious melt of cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Jambalaya with Extra Cheese
- How to Make Jambalaya with Extra Cheese
- Tips for Making Jambalaya with Extra Cheese
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these jambalaya with extra cheese related recipes next!
- Spicy Chicken and Sausage Jambalaya
- Shrimp Jambalaya
- Vegetarian Jambalaya
- One-Pot Chicken Jambalaya
Why You’ll Love This Recipe
- Cheesy Goodness: The addition of extra cheese transforms the traditional Jambalaya, offering a creamy texture that kids and adults alike will adore.
- Flavor Explosion: This dish brings together the savory flavors of chicken, sausage, and spices, complemented by hearty vegetables and gooey cheese.
- One-Pot Wonder: Everything is cooked in one pot, meaning less cleanup and more time to relax with your loved ones after dinner!
- Customizable: You can easily swap or add ingredients according to your family’s preferences, ensuring everyone gets a serving they love.
Ingredients for Jambalaya with Extra Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken Breast: Cut into bite-sized pieces, provides a tender protein base.
- Sausage: Andouille or chicken sausage for a smoky flavor that enhances the dish.
- Bell Peppers: Diced, adds color and sweetness, balancing the meatiness of the dish.
- Onion: Chopped, essential for a solid flavor foundation.
- Garlic: Minced, infuses a fragrant aroma and taste that complements the spices.
- Rice: Long grain white rice that absorbs all the wonderful flavors.
- Chicken Broth: Adds depth and moisture to the rice.
- Spices: Cajun seasoning, paprika, bay leaves for authentic Southern flavor.
- Shredded Cheese: A blend of mozzarella and cheddar for that melty, cheesy top layer.
How to Make Jambalaya with Extra Cheese
- In a large pot, sauté the chopped onion, bell peppers, and garlic over medium heat until softened.
- Add the diced chicken and sausage, cooking until browned and fully cooked through.
- Stir in the rice, Cajun seasoning, and paprika, mixing well to coat the rice.
- Pour in the chicken broth and add bay leaves; bring to a boil, then reduce heat to low and cover.
- Cook for 20 minutes or until the rice is tender and has absorbed most of the broth.
- Remove the bay leaves and stir in shredded cheese until melted and gooey.
- Serve hot, garnished with fresh parsley if desired.
Tips for Making Jambalaya with Extra Cheese
- Use Quality Sausage: High-quality andouille sausages will elevate the flavor of your jambalaya immensely.
- Don’t Rush the Cook Time: Allow the rice to cook undisturbed to achieve optimum fluffiness.
- Customize the Cheese: Feel free to mix in your favorite cheeses such as pepper jack for a spicy kick!
Make-Ahead Instructions
- Prepare the dish up to the point of adding the cheese, cover tightly, and refrigerate for up to 24 hours.
- When ready to serve, simply reheat until warmed through, and then add cheese.
Storing Leftovers
Store any leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheating gently ensures best results.
Freezing Jambalaya with Extra Cheese
- Allow jambalaya to cool completely before transferring to a freezer-safe container.
- Label your container and freeze for up to 2-3 months for optimal flavor.
Reheating Jambalaya with Extra Cheese
- Reheat in the microwave in 30-second intervals, stirring in between until warmed through.
- Alternatively, reheat in a saucepan over medium-low heat, adding a splash of water if necessary to maintain moisture.
Serving Suggestions
FAQs
Can I make this recipe with shrimp?
Yes! You can easily swap chicken or sausage for shrimp for a delightful seafood version.
Is it spicy?
The spiciness level can be adjusted by adding more or less Cajun seasoning to your preference.
What type of cheese works best?
A blend of mozzarella and cheddar works wonders, but feel free to experiment!
Can I use brown rice?
You can, but you’ll need to adjust the cooking time and liquid accordingly, as brown rice typically requires longer to cook.
Can I make this dish vegetarian?
Absolutely! Substitute with more vegetables and vegetable broth for a delicious vegetarian jambalaya.
Jambalaya with Extra Cheese
4 servings
Jambalaya with Extra Cheese is a bold, comforting one-pot dish loaded with smoky sausage, tender chicken, rice, tomatoes, and a melty cheese finish.
Ingredients
Scale
| 1 tablespoon olive oil | |
| 1 onion, diced | |
| 1 bell pepper, diced | |
| 2 celery stalks, diced | |
| 2 cloves garlic, minced | |
| 1 lb chicken breast or thighs, cubed | |
| 8 oz smoked sausage (e.g., andouille), sliced | |
| 1 cup long-grain rice | |
| 2 cups chicken broth | |
| 1 can (14 oz) diced tomatoes | |
| 1–2 tbsp Cajun seasoning, to taste | |
| 1 cup shredded cheese (cheddar or pepper jack) |
Preparation
1 Heat oil in a large pot over medium heat. Sauté onion, pepper, and celery until softened.
2 Add garlic and cook 1 minute until fragrant.
3 Stir in chicken and sausage; cook until browned.
4 Add rice, broth, tomatoes, Cajun seasoning; bring to a boil.
5 Reduce heat, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
6 Stir in shredded cheese and cook until melted. Adjust seasoning to taste. Serve hot.
Notes
- For extra cheese stretch, stir in half the cheese near the end and top with the rest just before serving.
- Andouille or smoked sausage adds great Cajun flavor; adjust spice with cayenne if desired.
Recipe Details
Preparation
15 minutes
Cooking
25 minutes
Category
Dinner
Method
Stovetop
Kitchen
Cajun
Nutrition
Serving Size
1 cup
Calories
480
Sugar
6g
Sodium
900mg
Fat
22g
Saturated Fat
9g
Trans Fat
0g
Carbohydrates
48g
Fiber
3g
Protein
28g
Cholesterol
110mg
