Cajun Jambalaya Recipe

Name: Cajun Jambalaya
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces4 teaspoons Cajun seasoning with salt, divided, or 3 teaspoons salt-free Cajun seasoning mixed with 1 teaspoon fine salt2 teaspoons neutral oil, such as canola12 ounces andouille or smoked sausage, sliced into 1/4-inch-thick coins1 cup diced yellow onion1 cup diced green bell pepper1/2 cup diced celery4 large cloves garlic, minced2 cups long-grain white rice, rinsed until water runs clear and drained2 teaspoons Worcestershire sauce2 dried bay leaves1 teaspoon dried thyme1/2 teaspoon freshly ground black pepper3 cups low-sodium chicken broth4 medium scallions, thinly slicedTabasco hot sauce, for serving

Prep: 30 mins

Cook: 60 mins

Total: 90 mins

Servings: 6 to 8 servings

Yield: 2 1/2 quarts

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As a Louisiana native, I’ve eaten and made jambalaya countless ways over the years, but the classic Cajun-style jambalaya is the version that I enjoy the most! It’s the perfect crowd-pleaser and feeds many people so your effort in this dish goes a long way. And if you’re not feeding a group, jambalaya will give you plenty of leftovers to enjoy throughout the week.

There is some prep work involved in this jambalaya like chopping veggies and browning the chicken and sausage, but once those are prepped, everything comes together pretty quickly in one pot!

The Origins of Jambalaya

Jambalaya originates from Louisiana where African and European cuisines influenced many of the state’s classic dishes like gumbo and jambalaya where rice plays a key role. Inspiration for jambalaya can be linked specifically to Spanish paella which was itself likely adapted from African rice dishes when Muslim North Africans brought rice to Spain. And while there are many variations of jambalaya throughout Louisiana these days, the most common are Cajun and Creole which are unique to a region and differ in their predominant ingredients.

The Difference Between Cajun and Creole Jambalaya

What makes a jambalaya distinctly Cajun is the use of ingredients common to the bayou parishes (what we call counties that line the low-lying banks of the Mississippi River). These communities consisted primarily of working class farmers that had access to ingredients like andouille sausage, chicken or wild game, rice, oil, and the holy trinity veggies (onions, celery, and green bell pepper).

For communities in and around the New Orleans area that were more influenced by Spanish and French cuisine, you’ll find tomatoes, seafood, and butter in jambalaya. These ingredients are common identifiers of Creole cuisine. Creole jambalaya also has a wetter consistency (similar to a European paella) than its Cajun counterparts.

What's the Difference Between Gumbo and Jambalaya?

The difference between gumbo and jambalaya is in the role of rice. For jambalaya, rice is the base and is combined with veggies, sausage and chicken to make a fried rice-style dish. For gumbo, rice is served on the side of the main roux-based soup. Additionally, jambalaya does not require a roux while gumbo does.

Tips for Making Jambalaya

Use long-grain rice – For the perfect rice consistency in jambalaya, make sure to use long-grain rice since it fluffs up and separates nicely during cooking, unlike short-grain which is starchier and sticks together.
Rinse rice beforehand – To remove excess starches from long-grain rice, I always suggest pre-rinsing uncooked rice before cooking until the water runs clear.
Andouille sausage is ideal, but an alternate will do – Andouille delivers a smoky spice that is distinctly Louisianan, and you can find it at most large grocers like Sprouts and Walmart. However, you can swap Andouille for another smoky sausage if you choose.
Serve hot sauce on the side – Since hot sauces vary in vinegar profile, most Louisianans serve hot sauce on the side so folks can add as much or as little to their liking.
Make Ahead - Veggies can be chopped and meats can be browned beforehand. Refrigerate ingredients until ready to assemble in the jambalaya.

“Cajun Jambalaya is a hearty and satisfying main course that’s relatively easy to put together. Andouille sausage and seared chicken thighs are a great combo in this super flavorful dish. Jambalaya is perfect for a casual dinner party and makes an easily packable lunch the next day.” —Joan Velush

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
4 teaspoons Cajun seasoning with salt, divided, or 3 teaspoons salt-free Cajun seasoning mixed with 1 teaspoon fine salt
2 teaspoons neutral oil, such as canola
12 ounces andouille or smoked sausage, cut into 1/4-inch thick coins
1 cup diced yellow onion
1 cup diced green bell pepper
1/2 cup diced celery
4 large cloves garlic, minced
2 cups long-grain white rice, rinsed until water runs clear and drained
2 teaspoons Worcestershire sauce
2 dried bay leaves
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
3 cups low-sodium chicken broth
4 medium scallions, thinly sliced
Tabasco sauce, for serving

Gather the ingredients.

The Spruce Eats / Diana Chistruga
In a medium bowl, combine chicken thighs with 2 teaspoons of the Cajun seasoning (if using salt-free seasoning, add 1/2 teaspoon of the salt as well) and toss to coat.

The Spruce Eats / Diana Chistruga
Heat the oil in a large Dutch oven or other heavy-duty pot on medium-high. Add the chicken and brown on all sides, 8 to 10 minutes. Transfer to a plate and set aside.

The Spruce Eats / Diana Chistruga
Add the sausage to the pot and cook until browned and the fat renders, about 5 minutes. Transfer to the same plate as the chicken.

The Spruce Eats / Diana Chistruga
Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until tender and translucent, 5 to 6 minutes.

The Spruce Eats / Diana Chistruga
Add the garlic, rice, Worcestershire, bay leaves, thyme, black pepper, chicken broth, and the remaining 2 teaspoons Cajun seasoning (if using salt-free seasoning, add the remaining 1/2 teaspoon salt). Add the chicken and sausage back to the pot. Stir to combine. Bring to a boil on high heat.

The Spruce Eats / Diana Chistruga
Reduce heat to low and simmer, covered, until the rice is fully cooked and you can fluff the rice with a fork, about 30 minutes. If the rice is still too wet, cook uncovered for another 5 to 10 minutes to evaporate excess moisture.

The Spruce Eats / Diana Chistruga
Serve garnished with the scallions and the hot sauce on the side.

The Spruce Eats / Diana Chistruga

How to Store

Store leftovers covered in the fridge for up to 5 days. To reheat, microwave for 60 to 90 seconds until warmed through.

Recipe Variation

For a recipe closer to Creole-style jambalaya, see this version with shrimp and tomatoes.

Are There Tomatoes in Jambalaya?

There are no tomatoes in Cajun jambalayas; however, the French-influenced Creole jambalayas include tomatoes.

Should Jambalaya be Thick or Soupy?

Jambalaya should be similar to in consistency to fried rice in that each rice kernel is separated.

Cajun Gumbo Recipe

Nutrition Facts (per serving)
304	Calories
17g	Fat
19g	Carbs
19g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	304
% Daily Value*
Total Fat 17g	22%
Saturated Fat 5g	26%
Cholesterol 78mg	26%
Sodium 1065mg	46%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 19g
Vitamin C 18mg	89%
Calcium 42mg	3%
Iron 2mg	11%
Potassium 554mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.