Description
This easy Cajun jambalaya recipe brings authentic Louisiana flavors to your dinner table in just one pot. Tender chicken, smoky andouille sausage, and fluffy long-grain rice cook together with the holy trinity of vegetables (onion, bell pepper, and celery) and bold Cajun seasonings.
Ingredients
Protein & Main Ingredients:
- 1 lb boneless, skinless chicken (breast or thigh), cut into bite-size pieces
- 1 lb smoked sausage (andouille or kielbasa), sliced into ¼-inch rounds
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped (substitute: red bell pepper for sweetness)
- 2 stalks celery, chopped
- 3–4 cloves garlic, minced
- 1½ cups long-grain white rice (NOT instant; substitute: jasmine rice)
- 3 cups chicken broth (substitute: low-sodium chicken stock)
- 1 (14–15 oz) can diced tomatoes, undrained
Seasonings (Cajun Flavor):
- 1–2 tsp paprika (sweet or smoked)
- 1–2 tsp dried oregano
- 1–2 tsp dried thyme
- 1–2 tsp cayenne pepper (adjust for heat level)
- 1 tsp black pepper
- 1–2 tsp salt (to taste)
- 2 bay leaves
Instructions
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook for 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through.
Add the sliced sausage and continue browning for another 2–3 minutes to render some fat and develop flavor. Remove both the chicken and sausage from the pot using a slotted spoon and set aside on a plate.
In the same pot with the remaining oil and drippings, add the chopped onion, bell pepper, and celery (the Cajun “holy trinity”). Sauté for 5–6 minutes over medium heat, stirring occasionally, until the vegetables are softened and the onion becomes translucent. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant but not burned.
Stir the uncooked rice into the vegetable mixture, making sure to coat all the grains with the oil and vegetables. Add the paprika, oregano, thyme, cayenne pepper, black pepper, and salt directly to the pot. Stir everything together for 1–2 minutes to toast the rice slightly and bloom the spices, which releases their essential oils and intensifies the flavor.
Pour in the chicken broth and the entire can of diced tomatoes with their juices. Add the bay leaves and give everything a good stir to combine, making sure to scrape up any browned bits from the bottom of the pot (that’s flavor!). The liquid should cover the rice by about an inch.
Bring the mixture to a full boil over high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 20–25 minutes, until the rice is tender and most of the liquid has been absorbed. Resist the urge to stir frequently—check once or twice with a gentle fold, but over-stirring will make the rice gummy and break the grains.
Return the browned chicken and sausage to the pot, nestling them into the rice. If you’re using shrimp, stir them in now as well. Gently fold everything together, cover again, and cook for an additional 5–7 minutes until the shrimp turn pink and opaque and everything is heated through.
Remove the pot from the heat and let the jambalaya rest for 5 minutes with the lid on. This resting time allows the rice to finish steaming and absorb any remaining moisture, resulting in perfectly fluffy grains. Remove and discard the bay leaves before serving. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed.
Notes
- Prevent Mushy Rice: Use a 2:1 liquid-to-rice ratio and avoid over-stirring during cooking
- Even Cooking: Make sure your pot has a heavy bottom and a tight-fitting lid to distribute heat evenly and prevent burning
- Boost the Flavor: Add a splash of Worcestershire sauce or a teaspoon of Creole mustard for extra complexity
- Time-Saver: Use rotisserie chicken and skip the browning step—just shred it and add at the end
- Shrimp Timing: Add shrimp in the last 5–7 minutes only; they cook quickly and become rubbery if overcooked
- Liquid Test: If the rice isn’t tender after 25 minutes but the liquid is gone, add ¼ cup more broth and cook covered for 5 more minutes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop, Simmering
- Cuisine: Southern
Nutrition
- Calories: 485
- Sugar: 4g
- Sodium: 1,180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg