Traditional Cajun Jambalaya is a classic Louisiana rice dish packed with bold Cajun spices, tender chicken, smoky sausage, and aromatic vegetables. This one-pot recipe delivers deep, savory flavor while allowing the rice to absorb the rich broth and seasonings. It’s hearty, comforting, and perfect for family dinners or gatherings.
Why You’ll Love This Recipe
This Traditional Cajun Jambalaya Recipe is full of authentic Southern flavor and requires just one pot for easy cooking and cleanup. The combination of seasoned chicken, smoked sausage, and the classic Cajun “holy trinity” of onion, bell pepper, and celery creates a rich base for perfectly seasoned rice.
It’s a satisfying meal that’s both simple to prepare and packed with bold, smoky flavors.
Ingredients
- 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 salt)
- 2 teaspoons neutral oil (such as canola)
- 12 ounces smoked sausage or beef sausage, sliced into ¼-inch coins
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- 4 large cloves garlic, minced
- 2 cups long-grain white rice, rinsed and drained
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth
- 4 medium scallions, thinly sliced
- Hot sauce (optional for serving)
Instructions
- Season the chicken.
In a bowl, toss the chicken pieces with 2 teaspoons Cajun seasoning until evenly coated. - Brown the chicken.
Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 8–10 minutes, browning on all sides. Remove and set aside. - Cook the sausage.
Add the sliced sausage to the same pot and cook for about 5 minutes until browned and slightly crisp. Transfer to the plate with the chicken. - Sauté the vegetables.
Add onion, bell pepper, and celery to the pot. Cook over medium heat for 5–6 minutes until softened. - Add garlic and rice.
Stir in minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice and stir to coat with the vegetable mixture. - Add seasonings and broth.
Stir in Worcestershire sauce, bay leaves, thyme, black pepper, chicken broth, and the remaining Cajun seasoning. - Return the meat.
Add the browned chicken and sausage back to the pot and stir everything together. - Cook the jambalaya.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the rice is tender. - Adjust the texture.
If the rice is still slightly wet, cook uncovered for 5–10 minutes to evaporate excess liquid. - Serve.
Garnish the Traditional Cajun Jambalaya with sliced scallions and serve with hot sauce on the side.
Tips & Tricks
- Rinsing the rice removes excess starch and helps keep the grains separate.
- Use a heavy Dutch oven for even cooking.
- Browning the chicken and sausage first builds deeper flavor.
- If you prefer extra heat, add cayenne pepper or more hot sauce.
- Let the jambalaya rest for 5 minutes before serving to allow the flavors to settle.
Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Cajun / Louisiana
Difficulty: Easy
Notes
Traditional Cajun jambalaya is known as “brown jambalaya” because it typically doesn’t include tomatoes. This version stays true to that style while focusing on bold spices and rich meat flavor.
Nutrition (Approximate per serving)
Calories: 460
Protein: 32g
Carbohydrates: 48g
Fat: 16g
FAQ
What is the difference between Cajun and Creole jambalaya?
Cajun jambalaya usually does not include tomatoes, while Creole jambalaya often contains tomatoes.
Can I add shrimp to jambalaya?
Yes. Add shrimp during the last 5 minutes of cooking so they don’t overcook.
What rice is best for jambalaya?
Long-grain white rice works best because it stays fluffy and absorbs the flavors well.
Can I make jambalaya ahead of time?
Yes. It reheats well and often tastes even better the next day.
How spicy is Cajun jambalaya?
The heat depends on the Cajun seasoning and hot sauce used. Adjust the spice level to your preference.
Storage
Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or microwave with a splash of broth or water to keep the rice moist.
Similar Recipes
Traditional Cajun Jambalaya Recipe
Ingredients
- 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 salt)
- 2 teaspoons neutral oil such as canola
- 12 ounces smoked sausage or beef sausage sliced into ¼-inch coins
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- 4 large cloves garlic minced
- 2 cups long-grain white rice rinsed and drained
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth
- 4 medium scallions thinly sliced
- Hot sauce optional for serving
Instructions
- Season the chicken.
- In a bowl, toss the chicken pieces with 2 teaspoons Cajun seasoning until evenly coated.
- Brown the chicken.
- Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 8–10 minutes, browning on all sides. Remove and set aside.
- Cook the sausage.
- Add the sliced sausage to the same pot and cook for about 5 minutes until browned and slightly crisp. Transfer to the plate with the chicken.
- Sauté the vegetables.
- Add onion, bell pepper, and celery to the pot. Cook over medium heat for 5–6 minutes until softened.
- Add garlic and rice.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice and stir to coat with the vegetable mixture.
- Add seasonings and broth.
- Stir in Worcestershire sauce, bay leaves, thyme, black pepper, chicken broth, and the remaining Cajun seasoning.
- Return the meat.
- Add the browned chicken and sausage back to the pot and stir everything together.
- Cook the jambalaya.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the rice is tender.
- Adjust the texture.
- If the rice is still slightly wet, cook uncovered for 5–10 minutes to evaporate excess liquid.
- Serve.
- Garnish the Traditional Cajun Jambalaya with sliced scallions and serve with hot sauce on the side.
Notes
Conclusion
Traditional Cajun Jambalaya is a flavorful Louisiana classic made with seasoned chicken, smoked sausage, vegetables, and rice cooked together in one pot. With bold spices and comforting textures, it’s a dish that brings authentic Southern flavor straight to your table.