Jambalaya Recipe2
Rich, Hearty One-Pot Louisiana Classic
This version of jambalaya leans into deeply browned meats, balanced spices, and a slightly richer texture. It’s not overly spicy, making it family-friendly while still delivering authentic Southern flavor. Perfect for home cooks who want bold taste without complexity.
Why This Jambalaya Works
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Deep flavor from proper browning
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Balanced seasoning (not overpowering)
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One-pot, no-stress cooking
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Great for leftovers and meal prep
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Easy to scale up for gatherings
Ingredients
Proteins
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1 lb boneless chicken thighs, cubed
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14 oz smoked sausage or andouille, sliced
Vegetables
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1 large onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
Rice & Liquids
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2 cups long-grain white rice
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4½ cups chicken broth
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1 cup crushed or diced tomatoes (optional – Creole-leaning)
Seasonings
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1½ tsp Cajun seasoning
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1 tsp paprika
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½ tsp dried thyme
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½ tsp dried oregano
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¼ tsp cayenne (optional)
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½ tsp black pepper
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Salt to taste
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2 bay leaves
Cooking Fat & Garnish
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2 tbsp vegetable oil
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Chopped green onions or parsley
Instructions
Step 1: Brown the Sausage
Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown sausage slices until caramelized. Remove and set aside.
Step 2: Brown the Chicken
Add chicken to the same pot. Cook until well browned on all sides. Remove and set aside with sausage.
Step 3: Cook the Trinity
Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until soft and lightly golden. Stir in garlic and cook 30 seconds.
Step 4: Build Flavor
Add Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, and bay leaves. Stir until fragrant.
Step 5: Add Rice & Liquid
Stir in rice, then add broth and tomatoes (if using). Return sausage and chicken to the pot and mix well.
Step 6: Simmer
Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender.
Step 7: Rest & Serve
Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently, garnish, and serve.
Jambalaya Recipe #2 Tips
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Brown meats deeply for maximum flavor
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Use long-grain rice only (short-grain gets mushy)
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Don’t stir while simmering
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Resting time improves texture
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Adjust heat at the end, not the beginning
Cajun or Creole—Your Choice
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Cajun Style: Skip tomatoes, add more browning
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Creole Style: Keep tomatoes for richer sauce
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Extra Smoky: Add smoked paprika or smoked sausage only
Storage & Reheating
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Fridge: 4 days, airtight
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Freezer: 3 months
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Reheat: Stovetop with splash of broth
Final Thoughts
Jambalaya Recipe #2 is ideal when you want classic Louisiana flavor with a slightly richer finish. It’s simple, reliable, and perfect for anyone building a recipe collection or food blog.
JAMBALAYA RECIPE INGREDIENTS
* 2 tablespoons peanut oil, divided
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced into rounds
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 1 (16 ounce) can crushed Italian tomatoes
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon file powder
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth
JAMBALAYA RECIPE INSTRUCTIONS
1. First of all heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat.
2. And then in the same pot, saute onion, bell pepper, celery and garlic until tender.
3. Next is to stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
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