Easy Cajun Jambalaya Recipe

Cooking Time: 15 minutes prep, 30 minutes cooking
Serves: 6-8 people

What You’ll Need

For the protein:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 ounces andouille sausage, sliced into rounds
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For the holy trinity and aromatics:

• 1 large onion, diced
• 1 large bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 3 green onions, chopped (reserve tops for garnish)

For the rice and seasonings:

• 1 1/2 cups long-grain white rice
• 1 can diced tomatoes (14.5 ounces), drained
• 3 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Hot sauce for serving

Getting the Sausage Right

Start by heating 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook for 4-5 minutes until browned on both sides. The sausage will release flavorful oils that become the foundation for all the other flavors.

Building the Chicken Layer

Season the chicken pieces with salt and pepper, then add them to the pot with the sausage. Cook for 5-6 minutes until the chicken is browned on all sides but not necessarily cooked through – it will finish cooking with the rice. Remove both the sausage and chicken to a plate and set aside.

Creating the Aromatic Base

In the same pot with all those delicious browned bits, add the remaining tablespoon of oil if needed. Add the diced onion, bell pepper, and celery – this is the holy trinity that forms the flavor foundation of all great Cajun cooking. Cook for 5-6 minutes until the vegetables start to soften.

Adding the Garlic Magic

Add the minced garlic and cook for just 1 minute until fragrant. Be careful not to let it burn, as burnt garlic will make the whole dish bitter. The garlic should smell amazing and make your kitchen feel like a Louisiana kitchen.

Blooming the Spices

Add the paprika, oregano, thyme, cayenne pepper, and garlic powder to the vegetables. Stir constantly for about 30 seconds until the spices become very fragrant. This blooming process releases the essential oils and intensifies the flavors throughout the dish.

Adding the Tomatoes

Stir in the drained diced tomatoes and cook for 2-3 minutes until they start to break down slightly. The tomatoes add acidity and depth that balances all the rich, spicy flavors while contributing to the classic jambalaya color.

The Rice Foundation

Add the rice to the pot and stir to coat every grain with the vegetable and spice mixture. Cook for 2-3 minutes, stirring frequently, until the rice becomes lightly toasted and aromatic. This step helps prevent mushy rice and adds extra flavor.

Building the Liquid Base

Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce heat to low and stir once more to make sure nothing is sticking to the bottom of the pot.

The Return of the Proteins

Nestle the browned chicken and sausage back into the rice mixture, along with any accumulated juices. The proteins should be partially buried in the rice but still visible on top. Don’t stir after this point – stirring will make the rice gummy.

The Covered Simmer

Cover the pot with a tight-fitting lid and simmer on low heat for 18-20 minutes until the rice is tender and has absorbed most of the liquid. You might hear some gentle bubbling, but avoid the temptation to lift the lid and check – this releases essential steam.

Adding the Shrimp

After the rice cooking time, quickly add the shrimp on top of the jambalaya without stirring. Cover again and cook for 3-4 more minutes until the shrimp are pink and cooked through. Shrimp cook very quickly, so don’t add them too early.

The Final Rest

Remove the pot from heat and let it sit, covered, for 5 minutes. This resting period allows any remaining liquid to be absorbed and lets all the flavors meld together beautifully.

The First Stir

Remove the bay leaves and gently fold the jambalaya together with a fork, being careful not to break up the rice grains too much. The shrimp should be perfectly cooked and the rice should be tender with individual grains visible.

Seasoning the Finish

Taste and adjust the seasonings with salt, pepper, or additional cayenne as needed. Every family has their preferred heat level, so make it your own. The flavors should be bold and well-balanced.

The Perfect Presentation

Garnish with the reserved chopped green onion tops and serve immediately in deep bowls or plates. The green onions add a fresh bite and beautiful color contrast to the rich, reddish-brown jambalaya.

Traditional Accompaniments

Serve with hot sauce on the side so everyone can adjust the heat to their liking. Crusty French bread is traditional for soaking up any extra juices, and a simple green salad helps balance the richness.

Storage and Reheating

Leftover jambalaya keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to develop. Reheat gently with a splash of broth to prevent drying out.

Customization Tips

Feel free to substitute different proteins like crawfish, crab, or additional types of sausage. Some cooks add okra during the vegetable stage for extra thickness and authentic Louisiana flavor.

Make-Ahead Strategy

You can prep all the vegetables and proteins ahead of time, but the dish is best cooked and served fresh for optimal rice texture. The flavors develop quickly, so there’s no need for long marinating times.

This Easy Cajun Jambalaya proves that authentic Louisiana flavors don’t have to be complicated. With the right combination of seasonings, quality ingredients, and proper technique, you can create a dish that captures the soul of the bayou in your own kitchen, bringing family and friends together over a pot of pure comfort food magic.