Traditional Cajun Jambalaya Recipe

This Traditional Cajun Jambalaya Recipe combines chicken and andouille sausage for a hearty, flavorful dish that's perfect for gatherings.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Cajun

Servings servings

Calories 305 kcal

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
4 teaspoons Cajun seasoning with salt, divided or 3 teaspoons salt-free Cajun seasoning mixed with 1 teaspoon fine salt
2 teaspoons neutral oil such as canola
12 ounces andouille or smoked sausage, cut into ¼-inch thick coins
1 cup diced yellow onion
1 cup diced green bell pepper
½ cup diced celery
4 large cloves garlic, minced
2 cups long-grain white rice rinsed until water runs clear and drained
2 teaspoons Worcestershire sauce
2 dried bay leaves
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
3 cups low-sodium chicken broth
4 medium scallions, thinly sliced
Tabasco sauce for serving

Gather the ingredients.
In a medium bowl, combine the chicken thighs with 2 teaspoons of Cajun seasoning (if using a salt-free option, add ½ teaspoon of salt as well) and toss them to coat.
Heat the oil in a large Dutch oven or another heavy-duty pot over medium-high heat. Add the chicken and brown it on all sides for 8 to 10 minutes. Transfer the chicken to a plate and set it aside.
Add the sausage to the pot and cook until browned and the fat has rendered, about 5 minutes. Transfer the sausage to the same plate as the chicken.
Add the onion, bell pepper, and celery to the pot. Sauté over medium heat until the vegetables are tender and translucent, about 5 to 6 minutes.
Add the garlic, rice, Worcestershire, bay leaves, thyme, black pepper, chicken broth, and the remaining 2 teaspoons of Cajun seasoning (if using salt-free seasoning, add the remaining ½ teaspoon of salt). Return the chicken and sausage to the pot. Stir to combine. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, until the rice is fully cooked and you can fluff the rice with a fork, about 30 minutes. If the rice is still too wet, cook uncovered for another 5 to 10 minutes to evaporate excess moisture.
Serve garnished with the scallions and the hot sauce on the side.

Store leftovers, covered, in the fridge for up to 5 days. To reheat, microwave them for 60 to 90 seconds until warmed through.

Serving: 1servingCalories: 305kcalCarbohydrates: 19gProtein: 19gFat: 17g

Keyword Cajun Jambalaya, Dinner Party, Hearty Meal, one pot meal, Southern Cuisine, Traditional Cajun Jambalaya Recipe

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