Authentic Cajun Jambalaya Recipe

Jambalaya is one of Louisiana’s most famous dishes — a hearty one-pot meal built on bold Cajun flavor. Made with smoked sausage, chicken, the Cajun Holy Trinity, and rice, jambalaya is a dish meant to feed family and friends.

Unlike Creole jambalaya, Cajun jambalaya does not use tomatoes. Instead, it builds deep flavor by browning the meat and cooking the rice directly in the pot with the spices and broth.

From backyard gatherings to campfire cooking, jambalaya is Louisiana comfort food at its finest.

Ingredients

• 1 lb andouille sausage, sliced into rounds
• 1 lb chicken thighs, cut into bite-sized pieces

• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced

• 2 cups long-grain white rice
• 4 cups chicken broth

• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt

• 2 tablespoons vegetable oil

• 2 green onions, sliced (for garnish)

Optional Authentic Add-Ins

• 1 bay leaf
• ½ teaspoon thyme
• ¼ teaspoon cayenne pepper

Lagniappe:

Use real Louisiana andouille sausage if you can find it. The sausage is smoked and heavily seasoned, and it adds the deep Cajun flavor that makes jambalaya taste authentic.

If you’d like, the next thing we can do is add a small section to the post called:

Andouille sausage — what makes it different

Instructions

• Heat the vegetable oil in a large Dutch oven or cast iron pot over medium heat.
• Add the sliced andouille sausage and cook until browned. Remove and set aside.
• Add the chicken pieces to the same pot and brown them on all sides. Stir in the onion, bell pepper, and celery.
• Cook until softened. Add the garlic and cook for another minute.
• Stir in the rice so it gets coated with the oil and flavor from the pot.
• Pour in the chicken broth and return the sausage to the pot.
• Add the Cajun seasoning, smoked paprika, black pepper, salt, and any optional add-ins like bay leaf, thyme, or cayenne.
• Bring everything to a boil, then reduce the heat to low.
• Cover and simmer for about 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from the heat and let it rest for 5 minutes. Fluff with a fork, garnish with green onions, and serve hot.

Lagniappe:

For deeper Cajun flavor, let the sausage and chicken brown well before adding the vegetables. Those browned bits on the bottom of the pot create the rich flavor that makes jambalaya unforgettable.