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A freshly baked spicy shrimp and sausage pizza topped with red peppers, sweet corn, and fresh herbs.

Cajun Jambalaya Pizza

Experience the vibrant flavors of Louisiana jambalaya transformed into an exciting pizza! This unique pie features a spicy tomato-based sauce, savory Andouille sausage, tender chicken, the 'holy trinity' of vegetables, and a generous blend of cheeses, all baked on a crispy crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American, Cajun
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Dough
  • 1 lb pre-made pizza dough room temperature
  • 1 tbsp olive oil for brushing dough
  • 1/4 cup cornmeal for dusting
For the Jambalaya Toppings
  • 1 tbsp olive oil
  • 6 oz Andouille sausage sliced into rounds
  • 8 oz boneless, skinless chicken breast cut into 1/2-inch pieces
  • 1/2 cup yellow onion diced
  • 1/2 cup green bell pepper diced
  • 1/4 cup celery diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1/2 cup tomato sauce
  • 1 tbsp Cajun seasoning or to taste
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Salt and black pepper to taste
  • 4 oz cooked shrimp peeled and deveined, optional
For Assembly
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese or cheddar
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Pizza pan or baking stone
  • Cutting Board
  • Chef’s Knife

Method
 

Prepare the Jambalaya Toppings
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced Andouille sausage and cook until browned and slightly crispy, about 3-5 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the skillet.
  2. Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside with the sausage.
  3. Reduce heat to medium. Add diced onion, green bell pepper, and celery to the skillet. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in diced tomatoes (undrained), tomato sauce, Cajun seasoning, dried thyme, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
  5. Stir the cooked Andouille sausage and chicken back into the sauce. Season with salt and black pepper to taste. If using shrimp, stir them in now and cook for 2-3 minutes until pink and cooked through, or add them raw directly onto the pizza later. Remove from heat.
Assemble and Bake the Pizza
  1. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating.
  2. On a lightly floured or cornmeal-dusted surface, stretch or roll out the pizza dough to your desired thickness (approximately 12-14 inches in diameter). Carefully transfer the dough to a cornmeal-dusted pizza peel or a baking sheet.
  3. Brush the edges of the pizza dough with 1 tbsp olive oil for a golden crust.
  4. Spread the prepared jambalaya topping mixture evenly over the pizza dough, leaving a 1-inch border for the crust.
  5. Sprinkle the mozzarella cheese and Monterey Jack cheese evenly over the jambalaya mixture.
  6. Carefully transfer the pizza to the preheated oven or pizza stone.
  7. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
  8. Remove from the oven, garnish with fresh chopped parsley, slice, and serve hot.

Notes

For an extra kick, add a dash of hot sauce to the jambalaya mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer. You can prepare the jambalaya topping mixture ahead of time and store it in the fridge for up to 2 days, then simply assemble and bake when ready.