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Classic Cajun Jambalaya Recipe with Andouille Sausage

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A quick and easy classic Cajun jambalaya featuring smoky andouille sausage, tender chicken, and perfectly seasoned rice, delivering bold, nostalgic comfort in every bite.

Ingredients

Scale
  • 12 oz andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 ½ cups long-grain white rice, rinsed
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 cups low sodium chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Prep your ingredients: dice onion, green bell pepper, and celery; mince garlic; slice andouille sausage into ¼-inch rounds; cut chicken thighs into 1-inch chunks; rinse rice until water runs clear and drain well.
  2. Heat olive oil over medium-high heat in a Dutch oven. Brown andouille sausage slices about 4 minutes, remove and set aside.
  3. Add chicken pieces to the pot, season lightly with salt and pepper, cook until golden and cooked through about 5 minutes, remove and set aside with sausage.
  4. Lower heat to medium. Add onion, green bell pepper, and celery to the pot. Stir frequently until softened and fragrant, about 5 minutes. Add minced garlic and cook another minute.
  5. Stir in Cajun seasoning, smoked paprika, and bay leaf. Pour in diced tomatoes with juices. Stir and simmer for 2 minutes.
  6. Return sausage and chicken to the pot. Add rinsed rice and pour in chicken broth. Stir gently to combine, avoid stirring too much after this point.
  7. Bring mixture to a gentle boil, reduce heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes until rice is tender and liquid absorbed.
  8. Remove from heat and let sit covered for 5 minutes. Discard bay leaf, fluff jambalaya with a fork, season to taste with salt and pepper, and garnish with fresh parsley before serving.

Notes

If jambalaya seems dry before rice is cooked, add a splash of broth or water and cover again. If too wet, cook uncovered a few minutes to evaporate excess liquid. Browning sausage and chicken adds depth of flavor. Avoid stirring after adding rice to prevent mushiness. Use the ‘holy trinity’ of onion, bell pepper, and celery for authentic flavor.

Nutrition

Keywords: Cajun jambalaya, andouille sausage, chicken jambalaya, easy jambalaya recipe, spicy jambalaya, comfort food, one pot meal

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