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.
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What makes this recipe so yummy
- 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.
Groceries you'll need: Ingredients
- Rotisserie Chicken - deboned and meat chopped
- Tasso
- Andouille Sausage
- Smoked Sausage
- Bacon
- Onion
- Bell Pepper
- Celery
- Garlic
- White Long-Grain Rice
- Chicken Broth
- Bay Leaf
- Cajun Seasoning
- Thyme
- Fresh Parsley
- Green Onions
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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.
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Necessary gear: Equipment
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 Jambalaya is also good for even cooking.
Check out the affiliate links in the recipe card below.
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How to store leftovers
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.
Mel's kitchen notes
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.
Frequently asked questions: FAQs
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.
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Real Cajun Jambalaya
Equipment
Ingredients
- 8 Ounces Tasso chopped
- ½ Pound Andouille Sausage sliced
- 1 Pound Smoked Sausage sliced
- 4 Slices Bacon chopped
- 2 Each Yellow Onions diced
- 2 Each Green Bell Peppers diced
- 2 Ribs Celery diced
- 4 Cloves Garlic minced
- 1 Each Rotisserie Chicken deboned and meat chopped
- 4 Cups Long Grain Rice
- 2 Each Bay Leaves
- ⅓ Cup Fresh Parsley chopped
- 4 Each Green Onions chopped
- 1 teaspoon Dried Thyme
- 1 Tablespoon Cajun Seasoning
- 8 Cups Chicken Broth
- Kosher Salt and Black pepper to taste
Instructions
- 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.8 Ounces Tasso, ½ Pound Andouille Sausage, 1 Pound Smoked Sausage, 4 Slices Bacon
- Add the chopped onion, bell pepper and celery and cook until soft. Add the garlic and cook another 2 minutes.2 Each Yellow Onions, 2 Each Green Bell Peppers, 2 Ribs Celery, 4 Cloves Garlic
- Add back the sausage meat and add the chicken, rice, seasonings, bay leaves, chopped parsley and green onions.1 Each Rotisserie Chicken, 4 Cups Long Grain Rice, 2 Each Bay Leaves, ⅓ Cup Fresh Parsley, 4 Each Green Onions, 1 Tablespoon Cajun Seasoning, 1 teaspoon Dried Thyme
- Add the chicken broth and bring to a rolling boil.8 Cups Chicken Broth, Kosher Salt and Black pepper to taste
- 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.
Notes
Nutrition
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