Classic Cajun Jambalaya
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This Cajun Jambalaya recipe packs great flavor with smoky sausage, tender chicken, and a bold homemade Cajun seasoning. The ultimate one-pot wonder, this flavorful dish is as hearty as it is delicious. It’s basically Cajun cooking at its finest!
Easy Jambalaya Recipe
The first time I made jambalaya, I nearly burned the Cajun holy trinity: onions, bell peppers, and celery. But even that couldn’t ruin this bold, spicy dish!
This easy jambalaya recipe brings together tender chicken, smoky andouille sausage, and rich Cajun spices for deep, comforting flavor—all in one pot, and ready fast.
Craving a veggie version? Try my Quick & Easy Vegetable Jambalaya.
Ingredients
- Lard, bacon grease, or vegetable oil
- Andouille sausage
- Boneless, skinless chicken thighs
- Yellow onion
- Green bell pepper
- Celery stalk
- Fresh garlic
- Long-grain white rice
- Chicken broth
- Cajun seasoning
- Dried thyme
- Smoked paprika
- Salt and black pepper
How to Make Cajun Jambalaya
1. To start, heat the lard or oil in a large heavy pot (like a large Dutch oven) over medium-high heat. Add the sausage and cook until browned. Remove and set aside.
2. Next, add chicken pieces to the pot and brown them well (they don’t have to be fully cooked yet). Remove the chicken mixture and set it aside with the sausage.
3. In the same pot, add the onion, green bell pepper, and celery. Cook for about 4–5 minutes until softened. Stir in the garlic and cook another 30 seconds.
4. Stir in the rice and let it toast lightly for about 1 minute with the vegetables.
5. Return the sausage and chicken to the pot. Stir in the Cajun seasoning, thyme, paprika, salt, and pepper.
6. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 25–30 minutes, until the rice is tender and has absorbed all the liquid.
7. Remove from the heat and let it sit covered for 5 minutes. Fluff with a fork.
8. Garnish with chopped green onions, if using. Serve and enjoy!
Top Tip
Jambalaya is such a versatile dish. You can mix it up however you like! Throw in your favorite proteins like chicken, shrimp, or sausage, and switch up the veggies depending on what’s in season. Want to make it your own? Try playing around with different spices and herbs for a fun twist on this classic.
Frequently Asked Questions
While both are flavorful rice dishes, Cajun jambalaya skips the tomatoes, letting the deep, earthy flavors of smoked meats and spices shine. On the other hand, Creole jambalaya (sometimes called “red jambalaya”) includes tomatoes and often Creole seasoning, giving it a brighter, tangier taste.
So, if you’re craving something smoky and robust, go Cajun. But if you prefer a tomato-based twist, try a Creole jambalaya recipe! Either way, you’re in for a delicious taste of Louisiana.
Mushy rice usually happens when you don’t rinse the raw rice well under cold water before making jambalaya, or don’t measure the liquid carefully. Rinsing gets rid of extra starch, giving you fluffier, less sticky grains!
Jambalaya is a hearty, flavorful dish that doesn’t really need much on the side, but some classics go perfectly with it. This Deep South Buttermilk Cornbread or a Summer Corn Salad are always solid picks.
Want to add a little Southern touch? Try serving it with my Baked Corn on the Cob With Herb Butter, Southern-Style Fried Okra Recipe, or Fresh Green Beans.
Storage
Got leftover Cajun jambalaya? Lucky you. This dish only gets more flavorful the next day! Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. To reheat, simply microwave or warm on the stove top with a splash of broth or water to prevent it from drying out.
Classic Cajun Jambalaya
A hearty, one-pot wonder bursting with smoky sausage, tender chicken, and plump shrimp simmered in rich spices and fluffy rice. This authentic Louisiana dish skips the tomatoes for deep, earthy Cajun flavor, making it the ultimate comfort food.
Ingredients
- 2 tablespoons lard, bacon grease, or vegetable oil
- 8 oz andouille sausage, sliced
- 2 boneless, skinless chicken thighs (about 12 oz)
- ½ medium yellow onion, diced
- ½ green bell pepper, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning (adjust to taste)
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Heat the lard or oil in a large heavy pot (like a Dutch oven) over medium-high heat. Add the sausage and cook until browned. Remove and set aside.
- Add chicken pieces to the pot and brown them well (they don’t have to be fully cooked yet). Remove and set aside with sausage.
- In the same pot, add the onion, green bell pepper, and celery. Cook for about 4–5 minutes until softened. Stir in the garlic and cook another 30 seconds.
- Stir in the rice and let it toast lightly for about 1 minute with the vegetables.
- Return the sausage and chicken to the pot. Stir in the Cajun seasoning, thyme, paprika, salt, and pepper.
- Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 25–30 minutes, until the rice is tender and has absorbed all the liquid.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Garnish with chopped green onions, if using.
