Real jambalaya never uses tomatoes—that's Creole style. Cajun cooks in rural Louisiana considered tomatoes too expensive and exotic.
Cajun Jambalaya
Dive into the heart of Louisiana with this vibrant Cajun Jambalaya! Packed with tender chicken thighs, zesty Andouille sausage, and a colorful medley of vegetables, this dish is bursting with bold Cajun flavors. Get ready to savor every bite as you whip up this one-pot wonder seasoned to perfection!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Louisiana swamp classic was born from Spanish paella meeting West African jollof rice in 18th-century New Orleans—French colonists brought the technique, Spanish settlers contributed the rice-cooking method, and enslaved Africans added the holy trinity of vegetables plus their one-pot wisdom that turned European fussiness into proper Creole efficiency.
Regional Twist
In Lafayette Parish, they swap jasmine rice for local popcorn rice and double the Andouille sausage, creating a smokier version that locals call 'dirty jambalaya' for obvious reasons.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) andouille sausage
- 2 tsp (10 ml) cajun seasoning
- 2 stalks celery
- 1 ½ lbs (680 g) chicken thighs
- 1 tbsp (15 ml) creole seasoning
- ½ tsp (2 ml) red chili flakes
- 2 tbsp (30 ml) tomato paste
- 1 unit white onion
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- butter (to taste)
- 4 cups (946 ml) chicken broth
- garlic (to taste)
- garlic powder (to taste)
- 2 cups (370 g) jasmine rice
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Slice the Andouille sausage and season the chicken thighs with garlic powder, onion powder, paprika, salt, red chili flakes, and Cajun seasoning.
- 2
In a pan, cook the Andouille sausage until crispy, then remove it from the pan.
- 3
Add the seasoned chicken thighs to the pan and cook until done.
- 4
Add butter, minced garlic, bell peppers, and celery to the pan and sauté.
- 5
Stir in Worcestershire sauce and tomato paste, then mix well.
- 6
Add the uncooked jasmine rice and chicken broth, along with Cajun seasoning, and mix everything together.
- 7
Reintroduce the cooked sausage and chicken, cover with a lid, and let it cook on medium-low heat for 20-30 minutes.
- 8
Serve topped with scallions.
💡 Pro Tips
- ✓Use a 2.25:1 liquid-to-rice ratio (4.5 cups total liquid for 2 cups rice) because jasmine rice absorbs more liquid than long-grain varieties and jambalaya needs extra moisture for the proteins and vegetables.ingredient2.25:1 ratio
- ✓Cook chicken thighs to exactly 175°F internal temperature rather than 165°F because the collagen in dark meat needs the extra heat to break down into gelatin, creating the signature jambalaya texture.technique175°F
- ✓Toast the tomato paste for 60-90 seconds until it darkens by one shade before adding liquid - this caramelizes the sugars and eliminates the raw metallic taste that can overpower Cajun spices.timing60-90 seconds
- ✓Render the Andouille at medium heat (300-325°F pan temperature) to extract maximum fat without burning the casing - this creates the flavor base that seasons the entire dish.technique300-325°F
- ✓Let jambalaya rest off heat for exactly 10 minutes after cooking to allow rice grains to finish steaming and absorb residual liquid, preventing mushy texture from residual heat cooking.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Real jambalaya never uses tomatoes—that's Creole style. Cajun cooks in rural Louisiana considered tomatoes too expensive and exotic.
Cajun Jambalaya
Dive into the heart of Louisiana with this vibrant Cajun Jambalaya! Packed with tender chicken thighs, zesty Andouille sausage, and a colorful medley of vegetables, this dish is bursting with bold Cajun flavors. Get ready to savor every bite as you whip up this one-pot wonder seasoned to perfection!
The Story
This Louisiana swamp classic was born from Spanish paella meeting West African jollof rice in 18th-century New Orleans—French colonists brought the technique, Spanish settlers contributed the rice-cooking method, and enslaved Africans added the holy trinity of vegetables plus their one-pot wisdom that turned European fussiness into proper Creole efficiency.
Regional Twist
In Lafayette Parish, they swap jasmine rice for local popcorn rice and double the Andouille sausage, creating a smokier version that locals call 'dirty jambalaya' for obvious reasons.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) andouille sausage
- 2 tsp (10 ml) cajun seasoning
- 2 stalks celery
- 1 ½ lbs (680 g) chicken thighs
- 1 tbsp (15 ml) creole seasoning
- ½ tsp (2 ml) red chili flakes
- 2 tbsp (30 ml) tomato paste
- 1 unit white onion
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- butter (to taste)
- 4 cups (946 ml) chicken broth
- garlic (to taste)
- garlic powder (to taste)
- 2 cups (370 g) jasmine rice
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- worcestershire sauce (to taste)
👨🍳 Instructions
- 1
Slice the Andouille sausage and season the chicken thighs with garlic powder, onion powder, paprika, salt, red chili flakes, and Cajun seasoning.
- 2
In a pan, cook the Andouille sausage until crispy, then remove it from the pan.
- 3
Add the seasoned chicken thighs to the pan and cook until done.
- 4
Add butter, minced garlic, bell peppers, and celery to the pan and sauté.
- 5
Stir in Worcestershire sauce and tomato paste, then mix well.
- 6
Add the uncooked jasmine rice and chicken broth, along with Cajun seasoning, and mix everything together.
- 7
Reintroduce the cooked sausage and chicken, cover with a lid, and let it cook on medium-low heat for 20-30 minutes.
- 8
Serve topped with scallions.
💡 Pro Tips
- ✓Use a 2.25:1 liquid-to-rice ratio (4.5 cups total liquid for 2 cups rice) because jasmine rice absorbs more liquid than long-grain varieties and jambalaya needs extra moisture for the proteins and vegetables.ingredient2.25:1 ratio
- ✓Cook chicken thighs to exactly 175°F internal temperature rather than 165°F because the collagen in dark meat needs the extra heat to break down into gelatin, creating the signature jambalaya texture.technique175°F
- ✓Toast the tomato paste for 60-90 seconds until it darkens by one shade before adding liquid - this caramelizes the sugars and eliminates the raw metallic taste that can overpower Cajun spices.timing60-90 seconds
- ✓Render the Andouille at medium heat (300-325°F pan temperature) to extract maximum fat without burning the casing - this creates the flavor base that seasons the entire dish.technique300-325°F
- ✓Let jambalaya rest off heat for exactly 10 minutes after cooking to allow rice grains to finish steaming and absorb residual liquid, preventing mushy texture from residual heat cooking.timing10 minutes