Cajun Jambalaya Recipe (With Step-by-Step)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

8 to 10

Our straightforward, flavor-packed recipe makes a delicious, hearty Cajun jambalaya. Our easy take on the classic dish uses chicken and andouille sausage and is ready in under an hour. Jambalaya is a hearty one-pot meal with deep roots in Southern Louisiana. Enslaved Western and Central Africans are thought to be the first to make this dish, using indigenous red rice that was brought to the Americas from colonized lands. These cooks would use the meats, vegetables, and spices available to them to create this delicious dish.

Jambalaya can sometimes be similar in flavor to gumbo, but it has a different texture and uses different cooking techniques. While gumbo is soupy and served spooned over rice, jambalaya is more like paella; the rice is cooked in the same pot with broth and other ingredients soaking up most of that liquid. Jambalaya recipes also vary depending on whether they are Cajun or Creole in origin.

Traditional Ingredients for Jambalaya

There are a few specific ingredients that set jambalaya apart from other regional rice dishes.

Meat: Jambalaya is almost always made using meat, seafood, or a combination of both. Chicken, pork, and sausage are often added when using meat, and shrimp, crab, and crawfish are traditional seafood options. Our recipe goes heavy on the meat, using bite-size pieces of chicken thighs and slices of spicy Andouille sausage.
Vegetables: Both Cajun and Creole versions of jambalaya generally use the "holy trinity," which consists of onion, celery, and bell pepper. It's similar to a mirepoix, the savory combination of vegetables and aromatics that is used as the base of many French recipes.
Spices: The mix of seasonings in Cajun jambalaya varies–each household and region has its own recipe. Ours uses a combination of paprika, cayenne pepper, dried oregano, and dried thyme. Paprika adds some smokiness; cayenne adds spice; and the dried herbs add some earthy freshness.
Rice: Long-grain white rice is what we recommend for jambalaya. If you use a shorter grain rice, the dish could end up mushy.

Cajun vs. Creole Jambalaya

Jambalaya has both Cajun and Creole roots. The Creole variation is also known as "red" jambalaya, since it uses fresh tomatoes, tomato sauce, and/or tomato paste. Cajun jambalaya is often called "brown" jambalaya, since it doesn't contain tomatoes and gets its color from the stock and spices.

Since Creole jambalaya uses tomatoes, this can sometimes result in rice that is slightly soupier than the Cajun recipe.

Directions

Ingredients for cajun jambalaya — Rachel Marek

Cook chicken:

Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.

Rachel Marek
Cook sausage:

Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium.

Rachel Marek
Add vegetables and cook:

Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.

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Add rice:

Add rice and cook, stirring constantly, 1 minute.

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Add spices:

Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute.

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Return meat to skillet:

Return meat and any accumulated juices to skillet.

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Add broth:

Stir in broth, increase heat, and bring to a boil.

Rachel Marek
Cook:

Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

Storing and Reheating

Cover any leftover jambalaya in an airtight container and refrigerate for 3 to 4 days. Recipes that don’t use seafood will usually last a little longer than those that do.

Warm up leftover jambalaya in a heated skillet over medium heat, stirring occasionally, until everything is warmed through.

What to Serve With Jambalaya

Jambalaya is a hearty and complete meal in and of itself, but you can certainly round it out with some cornbread or crusty baguette and/or a vegetable side dish. Braised white beans with salt pork is a traditional accompaniment in Louisiana, but you could also opt for stewed or fried okra or even our classic coleslaw for a crunchy, refreshing contrast.

Frequently Asked Questions

What is jambalaya seasoning?

Jambalaya seasonings vary, but almost every version of this spice mix will consist of paprika, cayenne, and a mixture of dried herbs like oregano, basil, rosemary, thyme, and bay leaf. Some spice purveyors sell jambalaya seasoning, but it's also easy to make at home with ingredients you likely have in your spice cabinet. You can make a large batch of jambalaya seasoning to have ready for future meals.
Does real jambalaya have tomatoes?

Yes, real jamblaya has tomatoes, but not all "real" jamblaya does. Creole jambalaya uses tomatoes to add moisture to the dish, making the rice slightly more soupy. Cajun jambalaya does not traditionally use any tomatoes, but both variations are authentic.
Should jambalaya be thick or soupy?

Jambalaya should be thick, not soupy. It should come out like other meat-and-rice dishes you would make in a skillet or braiser. The rice should be moist, but there shouldn’t be too much extra moisture. Paying close attention to the liquid amounts called for in the recipe will help prevent an overly soupy finished dish.
Why is my jambalaya rice mushy?

When jambalaya rice is mushy, the most common reason is using the wrong rice. Rice with too short a grain can sometimes absorb the liquid too quickly, making it mushy. We recommend using long-grain rice, like basmati or jasmine. Another reason that jambalaya becomes mushy is adding too much liquid—that results in an overly soft jambalaya.