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Traditional Cajun Jambalaya Recipe

Traditional Cajun Jambalaya is a Louisiana rice dish made with chicken, sausage, vegetables, and Cajun spices.
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Prep Time 15 minutes
Course Main Dish
Cuisine Cajun / Louisiana

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

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.