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Traditional Cajun Jambalaya
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Rating : 5
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Brief Description
Enjoy the traditional smoky flavors of Louisiana in one pot filled with andouille sausage, chicken, and the holy trinity of vegetables.
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Main Ingredient
rice
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Category: Main Dish
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Cuisine: Cajun
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: jkandsf2d
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Posted On: Feb 23, 2026
Number of Servings:
Ingredients:
- 1 pounds - boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 teaspoons - Cajun seasoning with salt, divided, OR 3 tsp. salt-free Cajun seasoning mixed with 1 tsp fine salt
- 2 teaspoons - canola oil, or other neutral oil
- 12 ounces - andouille or smoked sausage, cut into 1/4-inch thick coins
- 1 cups - diced yellow onion
- 1 cups - diced green bell pepper
- 1/2 cups - diced celery
- 4 cloves - garlic (large cloves), minced
- 2 dashes - long-grain white rice, rinsed until water runs clear, and drained
- 2 teaspoons - Worcestershire sauce
- 2 - dried bay leaves
- 1 teaspoons - dried thyme
- 1/2 teaspoons - freshly ground black pepper
- 3 cups - low-sodium chicken broth
- 4 - medium scallions, thinly sliced (optional, for serving)
- - tabasco sauce (optional), for serving
Directions:
Gather the ingredients.
In a medium bowl, combine the chicken thighs with 2 teaspoons of Cajun seasoning (if using a salt-free option, add 1/2 teaspoon of salt as well) and toss them to coat.
Heat the oil in a large Dutch oven or another heavy-duty pot over medium-high heat. Add the chicken and brown it on all sides for 8 to 10 minutes. Transfer the chicken to a plate and set it aside.
Add the sausage to the pot and cook until browned and the fat has rendered, about 5 minutes. Transfer the sausage to the same plate as the chicken.
Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until the vegetables are tender and translucent, about 5 to 6 minutes.
Add the garlic, rice, Worcestershire, bay leaves, thyme, black pepper, chicken broth, and the remaining 2 teaspoons of Cajun seasoning (if using salt-free seasoning, add the remaining 1/2 teaspoon of salt).
Return the chicken and sausage to the pot. Stir to combine. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, until the rice is fully cooked and you can fluff the rice with a fork, about 30 minutes.
If the rice is still too wet, cook uncovered for another 5 to 10 minutes to evaporate excess moisture.
Serve garnished with the scallions and hot sauce on the side.
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