Cajun Jambalaya
A classic Louisiana one-pot meal, packed with spicy andouille sausage, tender chicken, and the holy trinity of vegetables. This rich, savory rice dish is pure comfort food, perfect for a weeknight dinner.
For 6 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Brown the Meats and Build Flavor Base
- b.Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- c.Add the sliced andouille sausage and cook, stirring occasionally, until well-browned and the fat has rendered, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- d.Season the chicken pieces with a pinch of salt and pepper. Add to the pot in a single layer and cook until browned on all sides, about 6-7 minutes. Do not overcrowd the pot; cook in batches if necessary. Remove and set aside with the sausage. The browned bits left on the bottom of the pot are called 'fond' and are key to the dish's flavor.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Add the chopped onion, bell pepper, and celery (the 'Cajun holy trinity') to the pot. Sauté for 7-8 minutes, stirring and scraping the bottom of the pot to release the flavorful fond, until the vegetables are soft and translucent.
- c.Stir in the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Toast the Spices and Rice
- b.Add the Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme to the vegetables. Stir and cook for 1 minute until the spices are fragrant.
- c.Add the rinsed long-grain white rice to the pot. Stir constantly for 2 minutes to toast the grains and coat them thoroughly in the fat and seasonings.
- 4
Step 4
- a.Simmer the Jambalaya
- b.Return the cooked chicken and sausage to the pot. Pour in the chicken broth and add the bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
- c.Stir everything together well, ensuring nothing is stuck to the bottom. Bring the mixture to a rolling boil.
- d.Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and let it simmer for 25 minutes. Do not lift the lid or stir during this time.
- 5
Step 5
- a.Rest and Serve
- b.After 25 minutes, turn off the heat completely. Let the pot stand, still covered, for an additional 10 minutes. This step is crucial for allowing the rice to finish steaming and absorb the remaining moisture.
- c.Remove the lid and discard the bay leaves. Fluff the jambalaya gently with a fork.
- d.Garnish generously with sliced green onions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed Dutch oven for even heat distribution, which prevents the rice from sticking and burning.
- 2Do not stir the rice while it's simmering! This breaks down the starches and will make it mushy. Let it steam undisturbed.
- 3Scraping the browned bits (the fond) from the bottom of the pot after cooking the meats adds a huge amount of flavor.
- 4Chicken thighs are recommended over breasts as they stay more tender and flavorful during the long simmer.
- 5For a smokier flavor, use smoked andouille sausage and smoked paprika.
- 6Jambalaya is even better the next day as the flavors have more time to meld. It's great for meal prep.
Adapt it for your goals.
Seafood Jambalaya
Add 1 lb of peeled and deveined shrimp during the last 5-7 minutes of the resting period (after turning off the heat). The residual heat will cook them perfectly without making them tough.
Creole Style JambalayaCreole-Style Jambalaya
For a 'red' jambalaya, add a 14.5 oz can of diced tomatoes (drained) along with the chicken broth. This is the primary difference between Cajun and Creole versions.
Vegetarian JambalayaVegetarian Jambalaya
Omit the chicken and sausage. Use a plant-based andouille-style sausage and add 8 oz of sliced cremini mushrooms with the holy trinity. Substitute vegetable broth for chicken broth.
Why this is on our healthy list.
High in Protein
Chicken and andouille sausage provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Source of B Vitamins
Chicken is a good source of B vitamins like niacin and B6, which help convert food into energy and support the proper function of the nervous system.
Contains Antioxidants
The 'holy trinity' of vegetables (onions, bell peppers, celery) and spices like paprika and cayenne contain various antioxidants that help combat oxidative stress in the body.
Frequently asked questions
The main difference is tomatoes. Creole jambalaya, which has more city/European influence, includes tomatoes, giving it a reddish color and earning it the nickname 'red jambalaya'. Cajun jambalaya, with its country roots, omits tomatoes and gets its rich brown color from the browning of the meat and vegetables.