You'll find a real Cajun Jambalaya being eaten at most every Louisiana festival - including Mardi Gras. It's a Cajun classic and one that most would call comfort food.
Jambalaya can be served year-round and is typically eaten with a side of white beans.
There are two types of Jambalaya that you'll see. A Creole Jambalaya - which will always include tomatoes (the main difference) and a real Cajun Jambalaya. This does not include tomatoes and tends to be a little drier - which is perfect for eating with those white beans.
❤️ Why you'll love it
- It's a one-pot meal. All your food groups are included, the meat, the rice, the veggies.
- You can spice it up as you like, depending on your tolerance to heat.
- This dish is so similar to Spanish Paella (but using chicken and sausage instead of seafood). It's a rice based dish.
- Like with any Cajun recipe, it's a big pot of happiness.
- Rotisserie Chicken - deboned and meat chopped
- Andouille Sausage
- Smoked Sausage
- Bell Pepper
- White Long-Grain Rice
- Chicken Broth
- Bay Leaf
- Cajun Seasoning
- Fresh Parsley
- Green Onions
See recipe card at the bottom of this post for quantities.
- Step 1: Add the chopped tasso, smoked sausage, andouille sausage and bacon to a heavy-bottomed pot and cook over medium-high heat for about 15 minutes (until sausage has caramelized and bacon is cooked. Remove meat and leave remaining drippings.
- Step 2: Add the chopped onion, green bell pepper, celery (the holy trinity) and cook in the drippings for a few minutes until soft. Then add garlic and cook a further 2 minutes.
- Step 3: Add the meat back to the pot along with the cooked chicken, bay leaves, rice, thyme, Cajun seasoning, parsley and green onions.
- Step 4: Add the chicken broth and bring to a boil. Give a good stir then cover with the lid and turn down the heat to low simmer and cook like this for about 30 minutes. Do not remove the lid during this time.
- Step 5: After the 30 minutes is up remove the lid. It will seem like there's a little excess fluid but it will be soaked up very quickly, just give a good stir and leave the lid off for about 10 minutes. It's now ready to serve.
Hint: It's a good idea to make sure that you have the right amount of heat to give a good low simmer to the pot before you leave it. Peek into the pot (in the beginning) to make sure it's simmering and not just idle. Once you are happy with it do not remove the lid again.
🔄 Substitutions and Variations
- Cayenne Pepper - to add some heat.
- Brown Rice - In place of the white rice. You'll have to increase cooking time.
- Garlic Powder and Onion Powder - to add another level of flavor.
- Chopped Tomatoes - this is for a Creole version.
- Worcestershire Sauce - to add a little umami flavor. Used more in Creole cooking as they use tomatoes a lot.
- Dark Roux - some people like to cook a roux with their jambalaya.
- Italian Sausage - instead of the smoked sausage.
- Medium Shrimp - some people like to add some plump shrimp to their Jambalaya.
- Olive Oil - if you don't want to add the bacon fat.
❤ Sharing is Caring - Like Our Facebook Page ❤
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use a good cast iron pot (cast iron Jambalaya pot), as it adds a lot of flavor from the seasoning of the pot. If you don't have one like this then a Dutch Oven is also good for even cooking.
Check out the affiliate links in the recipe card below.
📘 Related Recipes
- Instant Pot White Beans
- Cajun Two Step Seasoning
- Cajun Cornbread
- Crock Pot Pinto Beans
- What To Serve With Jambalaya
Once this Cajun Jambalaya has cooled completely store in an airtight container in the refrigerator for up to 4 days.
It does freeze well. Store in a freezer safe container for up to 3 months.
Expert Tip: Chop the andouille sausage and the smoked sausage differently so that you can differentiate between the two. Sometimes you might want to avoid giving the kiddos a plate with too much of this.
When caramelizing the sausages in the beginning make sure to scrape up all those brown bits from the bottom of the pan. It adds great flavor.
We always eat it with white beans. They just go together so well.
Make sure to have a bottle of hot sauce on hand and a good beer to wash it all down. That's the true Cajun way.
Definitely. Jambalaya does freeze well. Store in a freezer safe container for up to 3 months.
If you’ve tried this Real Cajun Jambalaya Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 8oz Tasso, chopped
- ½ lb Andouille Sausage, sliced
- 1lb Smoked Sausage, sliced
- 4 Slices Bacon, chopped
- 2 Onions, diced
- 2 Green Bell Peppers, diced
- 2 Celery Stalks, diced
- 4 Garlic Cloves, minced
- 1 Rotisserie Chicken, deboned and meat chopped
- 4 Cups Long Grain Rice
- 2 Bay Leaves
- ⅓ Cup Chopped Parsley, chopped
- 4 Green Onions, chopped
- 1 Teaspoon Dried Thyme
- 1 Tablespoon Cajun Seasoning
- 8 Cups Chicken Broth
- Salt & Black Pepper to taste
- Add the chopped tasso, sliced sausages and chopped bacon to a large heavy-bottomed pot. Cook over medium-high heat for about 15 minutes - until the sausage has become nice and caramelized. Remove the meat from the pot and leave the drippings.
- Add the chopped onion, bell pepper and celery and cook until soft. Add the garlic and cook another 2 minutes.
- Add back the sausage meat and add the chicken, rice, seasonings, bay leaves, chopped parsley and green onions.
- Add the chicken broth and bring to a rolling boil.
- GIve a good stir and turn down the heat to a low simmer. Cover the pot and simmer for 30 minutes - do not lift the lid during this time.
- Once the time is up remove the lid and stir the pot. Turn off the heat and allow to sit for 10 minutes. Stir again and serve.
It will seem as if there is too much fluid left at the end of the cooking time, but as long as you had the pot rolling at a good simmer then it should be fine. The rice will continue to soak up more of the fluid and after about 10 minutes it will be gone.
It's important to not lift the lid during the 30 minutes of cooking time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 429Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 83mgSodium 2104mgCarbohydrates 25gFiber 1gSugar 3gProtein 23g