Delicious and authentic Jambalaya
Even though I’m a native Texan, Cajun blood runs deep within my veins.
Every year we visit my Mom’s side of the family who lives outside of New Orleans for Christmas. And every Christmas we “Texas-folk” get to experience authentic Cajun cooking.
My Nanny will order in catering from this incredible restaurant down the street and we will all pig out on crawfish etouffée, shrimp creole, sausage and shrimp gumbo (made with the BEST gumbo roux) and chicken and sausage jambalaya.
And that’s exactly how this recipe was created—after decades of tasting what TRUE and AUTHENTIC Cajun jambalaya tastes like, and dozens of rounds of recipe testing.
Why You Don’t Want to Miss Out
This is a jambalaya recipe that’s made with a good bit of spice from the andouille sausage and Creole seasoning, has some tomato flavor, and tender grains without being too mushy.
It’s by far the best I’ve found—and yes, even better than Creole Jambalaya from New Orleans’ most famous restaurants!
My husband is from Louisiana and he raved about this recipe. It’s only the two of us so I reduced everything by half except the seasoning. He is already asking me to make it to take to work. Thank you for a great recipe!
Traci
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Tomatoes. You’ll need a combination of canned diced tomatoes and tomato paste to give additional umami flavor.
- Chicken. One pound of skinless chicken thighs are cut into ½-inch cubes. You can sub in boneless skinless chicken breasts if preferred.
- Sausage. Bite-sized pieces of andouille sausage add a spicy kick. You can leave the chicken and sausage out and replace with tofu for a vegetarian option.
- White Rice. Make sure you use a long grain rice that is white and not brown. Brown rice requires more liquid and will not fully cook.
- Holy Trinity. A combination of celery, onion, and green bell pepper are sautéed together to give this jambalaya its base of flavor.
- Seasonings. Fresh garlic, dried basil, thyme, and cayenne pepper make up an authentic Cajun seasoning mix. You’ll also want bay leaves, oregano, kosher salt, and black pepper.
- Broth. Regular sodium chicken broth was tested in this recipe. If you are watching your sodium intake you can use reduced sodium broth and adjust the salt to taste. Stick with vegetable broth for a vegetarian jambalaya.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the meat.
Heat 1 tablespoon oil in a Dutch oven over medium. Add sausage in a single layer and cook 3–4 minutes per side until browned, then remove with a slotted spoon. Add another tablespoon oil, sear chicken 2–3 minutes without moving, then cook 3–4 more minutes until browned on all sides (not fully cooked). Transfer to the plate with sausage.
Sauté the veggies, then simmer.
Place the bell pepper, onion, and celery in the pot and sauté for 2 minutes. Stir in the garlic. Sauté for one more minute.
Pour the broth into the pot, being careful of splashing. Use a spatula or wooden spoon to scrape the bottom of the pan to remove any stuck brown bits or pieces. Add the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Return the chicken and sausage to the pan. Give everything a good stir. Turn the heat to high and let everything come to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 to 25 minutes.
Pro Tip: Make sure you rinse the rice thoroughly under running water for 1 minute before using. This helps to prevent it from clumping together.
Serve the Jambalaya.
Remove the lid from the pot and let the jambalaya rest for another 5 to 10 minutes. Carefully remove the bay leaves and stir the mixture. Top with some fresh parsley when ready to serve.
FAQs
Jambalaya is a rice dish with different types of meat, usually lean chicken and smoky sausage, along with veggies and seasoned with Cajun or blackened spices. It is a staple in Creole cooking in Louisiana, specifically in favorite restaurants in the New Orleans area. Different types of jambalaya will have a variety of ingredients, but the result is always a flavorful and spicy rice dish, somewhat reminiscent of Spanish paella.
Both gumbo and jambalaya are Louisiana favorites with very similar flavors and ingredients. However, the main difference is that gumbo is made from a roux and has more of a stew texture while jambalaya is a rice dish, similar to Spanish paella.
While you can freeze jambalaya, note the texture will change upon thawing. Often, the rice will end up mushy while the veggies will get soggy. However, it is definitely safe to freeze it if needed.
What to serve with it?
Jambalaya is hearty enough that it can absolutely be a meal on its own. However, if you’d like a few more vegetables, here are some side dish ideas to try.
Keep it easy with Air Fryer Broccoli, Air Fryer Carrots, or Air Fryer Zucchini.
You can also choose a salad, like Massaged Kale Salad with Avocado or Lemon Arugula Salad.
Roasted Cauliflower or an Air Fryer Baked Potato are delicious, too.
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Cajun Chicken and Sausage Jambalaya
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Ingredients
- 2 tablespoons oil divided
- 12 ounces andouille sausage cut into half-inch slices
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 green bell pepper finely diced
- 1 small sweet onion finely diced
- 3 stalks celery finely diced
- 4 garlic cloves finely minced
- 1 ¾ – 2 cups chicken broth regular sodium*
- 1 ½ cups long grain white rice rinsed and drained
- 14.5 ounces can diced tomatoes regular or fire roasted
- 2 tablespoons tomato paste
- 2 teaspoons Cajun seasoning homemade or store bought
- 2 bay leaves
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 ¼ teaspoons salt to taste
- ½ teaspoon black pepper to taste
Instructions
- Cook the Sausage: Add 1 tablespoon of oil to a large Dutch oven or pot over medium heat. Once heated, add the sausage in as close to single layer as possible. Cook for 3-4 minutes, or until browned, flip, and then brown the other side for an additional 3-4 minutes. Remove the browned sausage from the pot and let drain on a paper towel-lined plate.2 tablespoons oil, 12 ounces andouille sausage
- Cook the Chicken: Add the remaining tablespoon of oil. Once heated, carefully add the cubed chicken. Cook for 2-3 minutes, undisturbed, in order to get a crusty sear. Flip over and continue cooking for a total of 5-6 minutes, or until browned on all sides. Remove from the pot and let drain on the paper towel-lined plate with the sausage.2 tablespoons oil, 1 pound boneless skinless chicken thighs
- Sauté the Veggies: Add the bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
- Add the Rice, Seasonings, and Tomato: Pour in the broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf. Carefully add the chicken and sausage and stir to combine.1 ¾ – 2 cups chicken broth, 1 ½ cups long grain white rice, 14.5 ounces can diced tomatoes, 2 tablespoons tomato paste, 2 teaspoons Cajun seasoning, 2 bay leaves, 1 teaspoon basil, 1 teaspoon oregano, 1 ¼ teaspoons salt, ½ teaspoon black pepper
- Bring to Boil then Simmer: Turn the heat to high and bring everything to a boil. Once boiling, reduce heat to medium-low, cover the pot with a lid, and cook for 20-25 minutes.
- Serve the Jambalaya: Remove the lid and let rest, uncovered, for another 5-10 minutes. Remove the bay leaves, give everything a good stir, and serve with additional chopped fresh parsley. Enjoy!
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Video
Notes
- Broth: If you prefer firmer rice, use less broth. If you like softer grains, use more.
- Chicken: Chicken thighs are best in this recipe.
- Seasoning: Make your own homemade Cajun seasoning so you can customize the spice level.
- Prep-Ahead: You can cut the veggies and chicken a day early; simply keep tightly wrapped in the fridge until you’re ready to cook.
- Storage: Leftover jambalaya will last for up to 3-4 days if stored in an airtight container in the refrigerator or up to 4-6 months in the freezer. Reheating rice dishes can be a bit tricky. The best way to warm up leftover jambalaya is to add it to a large pot or skillet with a bit of oil and a touch of water. Warm it up slowly over medium-low heat until it is heated through. You can also warm up it up in the microwave in a microwave-safe dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Classic Cajun Recipes
Shrimp Creole
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Shrimp and Sausage Gumbo
1 hr 30 mins
Blackened Shrimp
15 mins
Easy Cajun Dirty Rice
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loved it!!
Yay, Bruce!! So happy you enjoyed this recipe. Thanks for the rating and review!
So yummy! Perfect amount of spicy and savory.
So happy you enjoyed it, Abby!! Thanks for the comment 🙂
This was first time I made jambalaya and it was a hit. Going to make it for church in two weeks. So excited. Do you have a recipe for fo etoufee not sure if I spelled it correct thanks again God bless
Yay, Victoria! I am so happy to hear you enjoyed the jambalaya 🙂 I don’t have an etouffee recipe up on the site yet, but I do have an incredible Shrimp & Sausage Gumbo that is made from a homemade roux! (It’s actually not too difficult, just a bit time-consuming!) Thanks so much for your rating and review!
Little light on the spice, as I am a big fan of spicy food. Next time I make this, I will substitute andouille sausage for Hot Italian sausage and possible double the amount of cayenne pepper. However, it is a fantastic meal. Absolutely delicious
Hi Andrew! Thanks so much for the rating and review! Using hot andouille sausage will definitely give it a spicy kick. I’m a bit of a wimp when it comes to spice, so I tend to sway more to the less spicy side. 🙂
Hi London,
I made this last night and it was AMAZING! My wife couldn’t get enough. THANK YOU SO MUCH FOR SHARING!
Yay!! So happy you and your wife enjoyed the jambalaya recipe. Thanks so much for your feedback!
Thanks for the recipe! I grew up in orange too. I love the stories with the recipe. Lots of love from another SETX girl.
Hi Michelle! That’s so awesome that you grew up in Orange, too. What a small world! Thanks so much for your comment 🙂
Altered this a smidge-Used riced cauliflower in place of rice, zucchini in place of celery and increased the amount of chicken to 2 lbs-Fabulous! 6 carbs per serving 321 calories-great recipe!
Oh I LOVE that you used cauliflower rice and added zucchini! It sounds like an incredible low-carb alternative. Thanks so much for the comment/rating!!
I knew a girl from Orange TX. Cindy Cox was her maiden name. Would you happen to know her? Would love to catch up with her ….
Wow!! What a small world. I do not recall that name. There were quite a few Cox families that I knew growing up, though! Best of luck trying to reach her!
Sooo delicious! Made it for the second time tonight and added shrimp this time. Last time I made it, I froze a few single portions and they defrosted and reheated very well! This recipe is such a keeper!
That’s such a great idea to add shrimp, Audrey! And I love that you froze them in single portions for later. Thanks so much for the comment and rating!
Made recipe and it turned out great!! Needed a little more water though towards the end. Only addition was about 1 tablespoon Zatarains crab and shrimp boil liquid.
Hi Christine! Thanks so much for the feedback and for the rating! Depending on what rice was used, a bit more liquid could definitely be needed! I love your addition of the Zatarains liquid. I bet it added a nice bit of flavor 🙂