Cactus Club Recreation RecipesChickenRecreating Vancouver FavouritesSeafood

Cactus Club’s Jambalaya Bowl (Copycat Recipe)

4 Mins read

This recipe was highly requested by my TikTok audience but because this was discontinued, I really had to go on the foundation of the current Cactus Club recipes and my husband who used to order this a lot.

I had to do this recipe a few times but I think I finally got it right and I think is truly better after recreating so many Cactus Club recipes and with the help with ex-Cactus employee comments.

How To Make This Jambalaya Bowl Recipe

This recipe also features the creole butter which I have made in previous video and I put it in the jambalaya and as a topping. It also has a crème fraiche which you can buy or just make with sourcream and whipping cream.

The spice level of this can be adjusted but it’s a perfect complement to the rice. I also really liked making this bowl with the rice separate which I think is how the Cactus Club made it because I tried cooking the rice in it and it took way too long. This way is actually super doable for a weeknight dinner.

I made a lot because I wanted use up some of the ingredients and I have no regrets because this was beyond delicious.

Jambalaya Bowl Recipe Tips 

Prep Ingredients in Advance: Chop, dice, and prepare all your ingredients before you start cooking. Jambalaya is a quick-cooking dish, so having everything ready makes the process smooth.


Avoid Overcooking Shrimp: Shrimp cook quickly and can become rubbery if overcooked. Add them towards the end and cook just until they turn pink and opaque.

Rice Separation: If you prefer your rice grains to be separate, cook the rice separately and spoon the jambalaya over the rice when serving.


The Jambalaya Bowl Recipe 


Makes 4 Bowls

  • 5 strips of smoked bacon, chopped
  • 1 cup of spicy chorizo, sliced
  • 2 chicken breasts, diced
  • 2 cups of shrimp (about 14), peeled and deveined
  • 1/2 small onion, finely chopped
  • 6 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 cup of celery (about 3 stalks), diced
  • 1 cup of wrinkled beans (about 15)
  • 1 cup of corn
  • 1 cup of black beans, drained and rinsed
  • 1/2 cup of peas
  • 2 cans of tomato paste (each can filled with water)
  • 1 tsp chicken bouillon
  • 1/4 cup of creole butter
  • 1 tsp tagorashi (Japanese spice blend)
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper (adjust to taste)
  • 1/4 cup of creme fraiche
  • 1/2 cup of creole butter (additional)
  • 1/4 cup of green onions (about 2 stalks), chopped
  • 1/4 cup of cilantro, chopped
  • 4 cups of cooked rice, as per package instructions


  1. Prepare Ingredients:
    • Chop bacon, slice chorizo, dice chicken breasts, peel and devein shrimp, chop onion, mince garlic, dice red and green bell peppers, dice celery, and gather beans, corn, black beans, and peas.
  2. Cook Bacon and Chorizo:
    • In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon and set it aside. In the same pan, add the sliced chorizo and cook until browned. Remove the chorizo and set aside.
  3. Cook Chicken, Shrimp, and Aromatics:
    • In the same pan, add the diced chicken. Cook until it’s no longer pink in the center. Add the shrimp and cook until they turn pink. Remove chicken and shrimp and set aside.
    • In the same pan, add a bit of oil if needed, then sauté the chopped onion, minced garlic, diced red and green bell peppers, and diced celery until they are softened.
  4. Add Beans, Corn, and Spices:
    • Stir in wrinkled beans, corn, black beans, and peas into the pan. Add the tomato paste and fill the empty cans with water, adding the water to the pan as well. Stir in chicken bouillon, creole butter, tagorashi, chili flakes, smoked paprika, and cayenne pepper. Let it simmer for about 10-15 minutes until the flavors meld together.
  5. Finish Cooking:
    • Return the cooked bacon, chorizo, chicken, and shrimp to the pan. Stir well to combine and let it simmer for another 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings if necessary.
  6. Serve:
    • In a serving bowl, place a portion of cooked rice. Ladle the jambalaya mixture over the rice.
  7. Garnish and Serve:
    • Top the jambalaya with a dollop of creme fraiche, a drizzle of creole butter, and sprinkle with chopped green onions and cilantro.
  8. Enjoy:
    • Serve hot and enjoy your delicious homemade jambalaya bowl!