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Cajun Jambalaya

A hearty and flavorful one-pot dish featuring sausage, chicken, rice, and colorful veggies, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound smoked sausage (andouille or your favorite)
  • 1 pound boneless, skinless chicken thighs, diced
Vegetables
  • 1 large onion, chopped
  • 1 count bell pepper, chopped (red or green)
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
Canned & Packaged Goods
  • 1 can (14.5 oz) diced tomatoes Drain if you prefer less juice.
  • 3 cups chicken broth Low sodium preferred.
  • 2 cups long-grain rice This is where the magic happens!
  • 2 tablespoons Cajun seasoning Store-bought or homemade.
Spices & Seasonings
  • Salt and pepper to taste
  • 2 count bay leaves
Garnish
  • Fresh parsley, chopped For garnish, if you’re feeling fancy.

Method
 

Cooking
  1. In a large pot, heat a splash of oil over medium heat. Toss in the sausage and chicken. Cook until browned—about 5-7 minutes.
  2. Add the onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes.
  3. Stir in the garlic and let it mingle for 1 minute.
  4. Mix in the diced tomatoes, chicken broth, rice, Cajun seasoning, bay leaves, salt, and pepper.
  5. Bring everything to a gentle boil. Then reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the rice is cooked.
  6. Once it’s done, fluff the jambalaya with a fork and remove the bay leaves. Sprinkle with parsley.

Notes

Feel free to add shrimp or extra veggies. Leftovers store well in the fridge for up to 3 days.