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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.

Ingredients

Units Scale
  • 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)

Instructions

  1. 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.
  2. If using chicken, season with salt and pepper, then cook in the same pot until golden and cooked through. Remove and set aside.
  3. 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.
  4. Stir in the rice, diced tomatoes (with juices), chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Bring to a boil.
  5. 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.
  6. 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.

Nutrition

Find it online: https://yumfoodusa.com/classic-cajun-jambalaya/