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Classic Cajun Jambalaya

This hearty one-pot Cajun jambalaya is made by sautéing smoked sausage, chicken, and vegetables, then simmering with rice and spices until tender. The dish boasts a bold, smoky flavor with a slightly spicy kick, resulting in a vibrant, flavorful stew with a slightly smoky, saucy texture and colorful appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Louisiana
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 pound smoked sausage sliced into rounds
  • 1.5 pounds chicken thighs boneless and skinless, cut into chunks
  • 1 large onion chopped
  • 1 large bell pepper red or yellow, chopped
  • 2 stalks celery chopped
  • 1 can crushed tomatoes 14 oz can
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper adjust for heat preference
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 tablespoons oil vegetable or olive oil

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife

Method
 

  1. Begin by heating oil in your large Dutch oven over medium heat until shimmering. Add sliced smoked sausage and cook until browned and crispy around the edges, about 5 minutes, releasing a wonderful smoky aroma.
  2. Add the chicken chunks to the pot and cook until lightly browned and cooked through, about 7 minutes, stirring occasionally to ensure even cooking and a nice color.
  3. Stir in the chopped onion, bell pepper, and celery. Cook until the vegetables soften and become fragrant, about 8 minutes, listening for a gentle sizzle and watching for the vegetables to turn translucent and slightly tender.
  4. Add in the crushed tomatoes along with paprika, cayenne, thyme, and a pinch of salt and pepper. Stir well, then let everything simmer together for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
  5. Pour in the rice and chicken broth, stirring to combine. Increase the heat to bring the mixture to a boil, then reduce to low, cover tightly, and let it simmer gently for 25 to 30 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Check the rice for doneness— it should be tender, slightly smoky, and flavorful. If needed, season with more salt, pepper, or spices to taste, then remove from heat.
  7. Let the jambalaya rest, uncovered, for about 10 minutes to allow the flavors to settle and the dish to firm up slightly. Fluff with a fork before serving to distribute the ingredients evenly.
  8. Spoon the vibrant, smoky jambalaya into bowls and enjoy immediately, savoring the bold flavors and hearty texture in every bite.