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yard house jambalaya recipe
Capri Koch

yard house jambalaya recipe

This Yard House Jambalaya Recipe recreates the restaurant favorite with juicy chicken, blackened shrimp, smoky andouille sausage, colorful vegetables, and a rich Cajun cream sauce served over rice. It's a bold, hearty, restaurant-style dinner packed with Louisiana-inspired flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, Cajun, Creole
Calories: 685
Ingredients Equipment Method Video Notes

Ingredients
  

Proteins
  • 1 pound Chicken Breast Cut into bite-sized pieces
  • 12 ounces Andouille Sausage Sliced
  • 1 pound Large Shrimp Peeled and deveined
Cajun Seasoning Mix
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
Vegetables
  • 1 medium Yellow Onion
  • 1 large Red Bell Pepper
  • 1 large Green Bell Pepper
  • 2 stalks Celery
  • 4 cloves Garlic
Sauce
  • 2 tbsp Butter
  • 1 tbsp Olive Oil
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 can (14 oz) Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tbsp Tomato Paste
  • 1 tsp Hot Sauce
Rice
  • 2 cups Jasmine Rice
  • 4 cups water
Garnish
  • 2 tbsp Fresh Parsley
  • 2 pieces Green Onions

Equipment

  • 1 Large Dutch Oven or Skillet Main cooking vessel
  • 1 Large Pot Cooking rice
  • 1 Cutting board Vegetable prep
  • 1 Chef's knife Chopping ingredients
  • 1 Measuring Cups Accurate measurements
  • 1 Wooden spoon Stirring
  • 1 Small bowl Seasoning mixture

Method
 

  1. Step 1: Cook the Rice

    Cook jasmine rice according to package instructions.
    Why this matters:
    Perfect rice provides the ideal base for soaking up the flavorful Cajun sauce.
    Visual cue:
    Rice should be fluffy and tender.

  2. Step 2: Season the Proteins

    Combine all Cajun seasoning ingredients.
    Season chicken and shrimp generously.
    Why this matters:
    Layering seasoning early creates deeper flavor throughout the dish.
    Visual cue:
    Proteins should be evenly coated with spices.

  3. Step 3: Brown the Sausage

    Heat olive oil in a large skillet.
    Cook sausage for 4-5 minutes until browned.
    Remove and set aside.
    Why this matters:
    Browning creates smoky flavor and develops fond in the pan.
    Visual cue:
    Sausage edges should be caramelized.

  4. Step 4: Cook the Chicken

    Add chicken to the same skillet.
    Cook for 5-6 minutes until golden and fully cooked.
    Remove and set aside.
    Why this matters:
    Cooking separately prevents overcooking and preserves texture.
    Visual cue:
    Internal temperature should reach 165°F.

  5. Step 5: Blacken the Shrimp

    Cook shrimp for 1-2 minutes per side.
    Remove immediately.
    Why this matters:
    Shrimp cook quickly and can become rubbery if overcooked.
    Visual cue:
    Shrimp should turn pink and opaque.

  6. Step 6: Sauté the Vegetables

    Add butter.
    Cook onion, celery, and bell peppers for 5 minutes.
    Add garlic and cook for 30 seconds.
    Why this matters:
    These vegetables form the traditional Cajun flavor base.
    Visual cue:
    Vegetables should soften without browning heavily.

  7. Step 7: Build the Sauce

    Stir in tomato paste.
    Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce.
    Simmer for 10 minutes.
    Why this matters:
    Simmering concentrates and blends flavors.
    Visual cue:
    Sauce should slightly reduce.

  8. Step 8: Add the Cream

    Reduce heat to low.
    Slowly stir in heavy cream.
    Why this matters:
    Cream creates the signature Yard House-style richness.
    Visual cue:
    Sauce should become smooth and velvety.

  9. Step 9: Combine Everything

    Return sausage, chicken, and shrimp to the skillet.
    Simmer 3-4 minutes.
    Why this matters:
    Allows all flavors to come together.
    Visual cue:
    Sauce should coat all ingredients evenly.

  10. Step 10: Serve

    Place rice into bowls.
    Top generously with jambalaya mixture.
    Garnish with parsley and green onions.
    Serve immediately.
    Why this matters:
    Fresh serving preserves texture and presentation.
    Visual cue:
    Colorful, creamy, restaurant-quality appearance.

Video

Notes

Chef Tips

  • Use authentic andouille sausage for the best Cajun flavor.
  • Do not overcook shrimp.
  • Fresh garlic provides better flavor than jarred garlic.
  • Add cream slowly to prevent curdling.
  • Taste and adjust spice levels before serving.

Storage

Store leftovers in an airtight container for up to 4 days.

Freezing

Freeze for up to 3 months.

Reheating

Add a splash of broth or cream when reheating.

Make Ahead

Prepare the sauce one day ahead and reheat before serving.

Common Mistakes

  • Overcooking shrimp.
  • Skipping the browning step.
  • Using too much cream.
  • Not seasoning the proteins.
  • Cooking over high heat after adding cream.