Easy Cajun Jambalaya

Easy Cajun Jambalaya Recipe

Bold Louisiana Flavor Made Simple

Cajun jambalaya is a rustic, one-pot classic known for its smoky meats, deeply seasoned rice, and rich, savory flavor. Unlike Creole jambalaya, this Cajun version skips the tomatoes and relies on well-browned sausage, chicken, and spices to build bold depth—without complicated steps.

This easy Cajun jambalaya recipe delivers authentic taste using everyday ingredients and comes together in under an hour.

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Why You’ll Love This Recipe

• One pot, minimal cleanup

• No tomatoes – true Cajun style

• Easy to customize heat level

• Perfect for meal prep and leftovers

• Feeds a family or small crowd

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Ingredients

• 1 tbsp vegetable oil

• 12 oz andouille or smoked sausage, sliced

• 1 lb boneless, skinless chicken thighs, diced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• ½ tsp dried thyme

• ¼–½ tsp cayenne pepper (optional)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• Chopped green onions (optional)

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Instructions

Step 1: Brown the Sausage

Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook until well browned. Remove and set aside.

Step 2: Sear the Chicken

Add chicken to the same pot and cook until lightly browned on all sides. Remove and set aside with the sausage.

Step 3: Cook the Vegetables

Add onion, bell pepper, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds.

Step 4: Season and Build the Base

Add Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice and Liquid

Stir in rice, then add chicken broth. Return sausage and chicken to the pot. Mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes, until rice is tender and liquid is absorbed.

Step 7: Rest and Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff with a fork, and garnish with green onions.

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Easy Cajun Jambalaya Tips

• Use chicken thighs for juicier texture

• Brown meats deeply for maximum flavor

• Do not stir while rice cooks

• If rice is firm, add ¼ cup broth and continue cooking

• Jambalaya tastes even better the next day

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Optional Variations

• Spicy Cajun Jambalaya: Add hot sauce or extra cayenne

• Shrimp Addition: Stir in raw shrimp during last 5 minutes

• Turkey Sausage Swap: Lighter but still smoky

• Low-Sodium Version: Use reduced-sodium broth and seasoning

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop with a splash of broth

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Final Thoughts

This easy Cajun jambalaya recipe delivers authentic Louisiana flavor without complicated steps. Smoky sausage, tender chicken, and perfectly seasoned rice make it a reliable go-to for comfort food lovers.

OTHERS RECIPE

JAMBALAYA RECIPE INGREDIENTS

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 8 ounces kielbasa, diced
* 1 onion, diced
* 1 green bell pepper, diced
* 1/2 cup diced celery
* 2 tablespoons chopped garlic
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon onion powder
* salt and ground black pepper to taste
* 2 cups uncooked white rice
* 4 cups chicken stock
* 3 bay leaves
* 2 teaspoons Worcestershire sauce
* 1 teaspoon hot pepper sauce

JAMBALAYA RECIPE INSTRUCTIONS

1. Heat oil in a large pot over medium high heat. 

Saute chicken and kielbasa until lightly browned, about 5 minutes.

 Stir in onion, bell pepper, celery and garlic. 

Season with cayenne, onion powder, salt and pepper. 

Cook 5 minutes, or until onion is tender and translucent. 

Add rice, then stir in chicken stock and bay leaves. 

Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. 

Stir in the Worcestershire sauce and hot pepper sauce. 

The Jambalaya recipe is ready to serve...enjoy it !
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