Cajun Jambalaya is one of the most iconic dishes from Louisiana — a bold, smoky, deeply flavored rice dish cooked in one pot with chicken, sausage, spices, and the essential “Holy Trinity” of Cajun cooking: onion, bell pepper, and celery. This version stays true to traditional Cajun style by skipping the tomatoes and letting the browned meats create rich color and flavor.

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With everyday ingredients, simple steps, and big flavor, this one-pot Jambalaya is perfect for busy nights, weekend cooking, meal prep, or feeding a crowd. Every bite brings warm spices, savory meats, and fluffy, perfectly seasoned rice.

Why This Cajun Jambalaya Recipe Works

• Authentic Cajun flavor using browned sausage + chicken
• One-pot simplicity for easy cleanup
• Deep color and richness from browning the meat (Cajun hallmark)
• Customizable with shrimp or extra spice
• Perfect texture with fluffy rice that absorbs the smoky broth

No tomatoes. No shortcuts. Just pure Cajun comfort.

Ingredients (Cajun Style)

Proteins

• 1 lb Andouille sausage, sliced
• 1 lb chicken thighs or breasts, diced
• ½ lb shrimp, peeled & deveined (optional)

Vegetables & Aromatics

• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup diced celery
• 3 cloves garlic, minced

Rice & Broth

• 2 cups uncooked long-grain rice
• 4 cups chicken broth

Seasoning

• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)
• Salt & black pepper, to taste

Oil

• 1 tablespoon olive oil

How to Make Cajun Jambalaya (Step-By-Step)

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Brown the Meats

Heat olive oil in a Dutch oven over medium-high.
Brown sliced Andouille sausage; remove.
Brown chicken until no longer pink; remove.

This is key—Cajun jambalaya gets its reddish-brown color from fond, not tomatoes.

2. Sauté the “Holy Trinity”

Add onion, bell pepper, and celery.
Cook 5–7 minutes until softened.
Add garlic and cook 1 more minute.

3. Toast the Rice + Add Seasonings

Stir the rice into the vegetables for 1–2 minutes.
Add Cajun seasoning, thyme, oregano, and cayenne.

4. Add Broth + Meats

Pour in chicken broth.
Return sausage and chicken to the pot.
Bring to a simmer.

5. Cook the Jambalaya

Reduce heat to low, cover, and cook 20–25 minutes.
Do not lift the lid or stir.

6. Optional: Add Shrimp

In the final 3–5 minutes, stir in shrimp.
Cook until they turn pink and curl.

7. Rest & Fluff

Turn off heat.
Keep covered for 5–10 minutes.
Fluff with a fork before serving.

How to Serve Cajun Jambalaya

Cajun Jambalaya is a complete one-pot meal, but the right sides and toppings make it even better. Here are the best ways to serve it:

Best Serving Ideas

• Straight from the pot with a squeeze of lemon for brightness
• With crusty French bread or cornbread to soak up every bit of flavor
• Alongside a simple green salad to balance the spices
• With coleslaw for a cool, crunchy contrast
• With roasted vegetables like zucchini, okra, or bell peppers
• Topped with sliced green onions or fresh parsley for color and freshness

Optional Garnishes

• Green onions
• Fresh parsley
• Hot sauce
• Lemon wedges
• Extra Cajun seasoning for spice lovers

Jambalaya is hearty enough to be the main attraction, so sides should stay simple and complementary.

How to Store Cajun Jambalaya

Jambalaya actually tastes better the next day because the flavors deepen.
Follow these storage tips to keep it fresh:

Refrigerator Storage

• Cool the jambalaya completely before storing
• Place in an airtight container
• Store up to 3–4 days
• Keep rice and shrimp (if added) separate for best texture

Freezer Storage

Cajun Jambalaya freezes well if no shrimp is added. Shrimp tends to become rubbery after thawing.

To freeze:

• Cool completely
• Transfer to a freezer-safe container or freezer bag
• Remove as much air as possible
• Freeze for 2–3 months

To freeze shrimp separately:

• Cook shrimp fresh and add after reheating

How to Reheat Cajun Jambalaya

Reheating jambalaya the right way keeps the rice fluffy and prevents dryness.

Stovetop (Best Method)

1. Add jambalaya to a pot
2. Add 1–3 tablespoons of broth or water
3. Cover and warm over low heat
4. Stir occasionally until steaming hot

Microwave (Quick Method)

1. Transfer to a microwave-safe bowl
2. Add a splash of broth or water
3. Cover with a microwave-safe plate
4. Heat 1–2 minutes at a time, stirring between intervals

Oven (Great for Large Batches)

1. Place jambalaya in a baking dish
2. Add a few tablespoons of broth
3. Cover with foil
4. Heat at 300°F (150°C) for 15–20 minutes

Reheating Shrimp

If using shrimp:

• Add shrimp only in the last minute of reheating
• Or cook fresh shrimp and stir it in at the end

Common Mistakes to Avoid

• Too much stirring: Makes rice gummy.
• Lifting the lid: Releases steam and causes uneven cooking.
• Not browning meats: You’ll lose authentic Cajun color + flavor.
• Adding shrimp too early: Results in rubbery shrimp.
• Using short-grain rice: Makes dish mushy.

FAQ – Cajun Jambalaya

1. What is the difference between Cajun and Creole jambalaya?

Cajun jambalaya does not include tomatoes and relies on browning the meat to achieve its signature color. Creole jambalaya includes tomatoes, giving the dish a red appearance and a slightly saucier texture. Cajun is earthier and smokier; Creole is brighter and more tomato-forward.

2. What meat combinations work best?

The classic trio is chicken, Andouille sausage, and shrimp. However, you can use smoked sausage, ham, pork, turkey, or crawfish. The key is choosing meats that thrive in slow simmering and contribute rich flavor.

3. Why shouldn’t I stir the rice while it cooks?

Stirring disrupts steam pockets, breaks rice grains, and causes mushiness. Cajun jambalaya relies on undisturbed steaming to create fluffy, separate grains.

4. Can I make this recipe mild instead of spicy?

Yes. Reduce cayenne pepper and use a mild Cajun seasoning. Andouille sausage adds heat, so choose a mild smoked sausage if you want a gentle flavor.

5. What rice is best?

Long-grain rice absorbs flavor well while staying fluffy. Avoid jasmine or short-grain rice.

6. How do I store leftovers?

Refrigerate for 3–4 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth.

7. Can I make this ahead?

Yes—Jambalaya tastes even better the next day as flavors blend and deepen.

8. Can I double the recipe?

Absolutely. Use a large Dutch oven and increase all ingredients proportionally.

Conclusion

Cajun Jambalaya is a true one-pot Louisiana classic—bold, smoky, hearty, and unbelievably satisfying. With browned meats, perfectly seasoned rice, and the comforting “Holy Trinity,” this recipe delivers authentic Cajun character without complicated steps. Whether you’re feeding family, meal-prepping, or hosting friends, this dish brings warm, spicy, irresistible flavor to any table.

Once you make this version, it may become your go-to Jambalaya for years.

Recipe Card

Cajun Jambalaya (One-Pot)

Author: Isaac Blogger
Category: Main Dish
Cuisine: Cajun
Method: One-Pot Stovetop
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Ingredients

• 1 tbsp olive oil
• 1 lb Andouille sausage, sliced
• 1 lb chicken thighs or breasts, diced
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup diced celery
• 3 cloves garlic, minced
• 2 cups long-grain rice
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
• ½ lb shrimp, peeled and deveined (optional)
• Salt + pepper, to taste

Instructions

1. Brown sausage and chicken; remove.
2. Sauté onion, bell pepper, celery; add garlic.
3. Stir in rice + seasonings; toast 1–2 minutes.
4. Add broth + browned meats; simmer.
5. Cover and cook 20–25 minutes over low heat.
6. Add shrimp in the last 3–5 minutes (optional).
7. Rest 5–10 minutes; fluff and serve.

Nutrition (per serving, 8 servings)

Approximate values:

• Calories: 435
• Protein: 28g
• Carbs: 46g
• Fat: 15g
• Fiber: 2g
• Sodium: 980mg

Nutrition Disclaimer:
Nutrition information is provided as an estimate only and may vary depending on ingredient brands, portion sizes, and preparation methods.