Name: Classic Cajun Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1 lb andouille or smoked sausage, sliced; 1 lb chicken breast or thighs, cubed (optional); 2 tbsp olive oil; 1 onion, diced; 1 bell pepper (red or yellow), diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 1/2 cups long-grain rice; 1 (14.5 oz) can diced tomatoes; 3 cups chicken broth; 2 tsp Cajun seasoning; 1/2 tsp dried thyme; 1/2 tsp paprika; Salt and black pepper to taste; 2 green onions, sliced (for garnish); Fresh parsley, chopped (for garnish)

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This Classic Cajun Jambalaya is a rich, satisfying one-pot dish that brings the heart of Louisiana right to your kitchen. Packed with smoky sausage, tender rice, sweet peppers, and bold Cajun spices, it’s a well-loved Southern staple that’s perfect for feeding a crowd or spicing up your weeknight dinner rotation. Whether you’re serving it at a gathering or meal-prepping for the week, this flavorful recipe delivers every time.

Why You’ll Love This Recipe

Jambalaya is all about deep flavor, easy preparation, and hearty ingredients. It’s a full meal in one pot—no extra sides needed. With layers of spice, savory meats, and tender vegetables, it’s the kind of comfort food that’s as simple to prepare as it is satisfying to eat. This version keeps the classic Cajun roots intact, and it’s flexible enough to customize based on what you have on hand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Andouille or smoked sausage, sliced
Chicken breast or thighs, cubed (optional)
Olive oil
Onion, diced
Bell pepper (red or yellow), diced
Celery stalks, diced
Garlic, minced
Long-grain rice
Canned diced tomatoes
Chicken broth
Cajun seasoning
Dried thyme
Paprika
Salt and black pepper
Green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add sausage and cook for 4–5 minutes until browned. Remove and set aside.
If using chicken, season lightly with salt and pepper, and cook in the same pot until golden brown and cooked through. Remove and set aside.
In the same pot, add diced onion, bell pepper, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute more.
Stir in the rice, diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Mix well and bring to a boil.
Return sausage (and chicken, if using) to the pot. Stir to combine.
Reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and liquid is fully absorbed.
Remove from heat and fluff gently with a fork. Garnish with sliced green onions and chopped parsley before serving.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 480 kcal per serving

Variations

Seafood version: Add shrimp during the last 5 minutes of cooking.
Spicy twist: Increase Cajun seasoning or add cayenne for extra heat.
Vegetarian option: Omit meat and use vegetable broth. Add beans or mushrooms for protein.
Tomato-heavy: Add tomato paste or more canned tomatoes for a richer base.
Extra smoky: Use smoked paprika or chipotle powder for deeper flavor.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat with a splash of broth or water to loosen. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What is the difference between Cajun and Creole jambalaya?

Cajun jambalaya typically doesn’t include tomatoes, while Creole (like this version) does. Both are deeply flavorful and loaded with meat and spice.

Can I use pre-cooked rice?

It’s best to use raw rice so it absorbs the flavor of the broth and seasonings while cooking. Pre-cooked rice may become mushy.

What type of sausage is best?

Andouille sausage is traditional for its smoky, spicy flavor, but any smoked sausage can work.

Can I make this dish milder?

Yes, reduce the Cajun seasoning and omit any extra hot spices for a milder flavor.

Can I use brown rice?

Yes, but you’ll need to adjust the liquid and cooking time, as brown rice takes longer to cook.

Is jambalaya gluten-free?

Yes, this recipe is naturally gluten-free—just be sure your broth and sausage are labeled gluten-free.

Can I prepare this in advance?

Yes, jambalaya is great for meal prep and tastes even better the next day as the flavors meld.

Can I use rotisserie chicken?

Yes, add cooked shredded chicken after the rice is done and let it warm through for a quick shortcut.

What can I serve with jambalaya?

It’s a complete meal on its own but pairs well with cornbread, coleslaw, or a simple green salad.

How do I prevent the rice from sticking or burning?

Keep the heat low and stir occasionally. Using a heavy-bottomed pan like a Dutch oven helps distribute heat evenly.

Conclusion

Classic Cajun Jambalaya is a celebration of bold Southern flavors and satisfying one-pot simplicity. Whether you’re cooking for family, prepping meals for the week, or bringing heat to your next potluck, this hearty dish delivers smoky spice, rich texture, and comfort in every bite. Serve it hot, garnish generously, and enjoy a true Louisiana favorite from your own kitchen.

Classic Cajun Jambalaya

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This bold and hearty Jambalaya is packed with smoky sausage, tender rice, vibrant peppers, and rich Cajun seasoning—all simmered in one pot for a flavor-loaded, satisfying Southern favorite that’s perfect for gatherings or weeknight meals.

Author: Asma
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Cajun
Diet: Halal

Instructions

In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook for 4–5 minutes until browned. Remove and set aside.
If using chicken, season with salt and pepper, then cook in the same pot until golden and cooked through. Remove and set aside.
Add diced onion, bell pepper, and celery to the pot. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
Stir in the rice, diced tomatoes (with juices), chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Bring to a boil.
Return the sausage (and chicken, if using) to the pot. Reduce heat to low, cover, and simmer for 25–30 minutes, or until rice is tender and liquid is absorbed.
Fluff with a fork, garnish with sliced green onions and chopped parsley, and serve hot.

Notes

For added spice, use extra Cajun seasoning or add hot sauce to taste.
Make it seafood-style by swapping chicken for shrimp and adding in the last 5 minutes of cooking.
Use long-grain rice for best texture—short-grain may become too sticky.
Leftovers store well and can be reheated with a splash of broth or water.