Traditional Cajun Jambalaya Recipe
A flavorful Traditional Cajun Jambalaya Recipe featuring chicken, sausage, and vibrant vegetables, seasoned with Cajun spices.
Equipment
- Dutch oven
Ingredients
Meat
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces andouille or smoked sausage, cut into ¼-inch thick coins
Vegetables
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- 4 large cloves garlic, minced
- 4 medium scallions, thinly sliced
Grains
- 2 cups long-grain white rice, rinsed until water runs clear and drained
Liquids and Seasoning
- 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
- 2 teaspoons Worcestershire sauce
- 2 dried bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth
- Tabasco sauce, for serving
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 25mgIron: 3mg
Tried this recipe?Let us know how it was!