Busy nights demand dinners that come together fast and still feel like a treat. Cajun Jambalaya gives you bold flavor with simple steps, so you can feed the family without stress.
If you like spicy weeknight meals, try this Cajun Jambalaya and then check out a different twist like Cajun chicken rotini for another easy dinner idea.
Table of Contents
Why You Will Love This Recipe
Cajun Jambalaya cooks in one pot, which means less cleanup and more time with the kids. It mixes protein, veggies, and rice into a hearty meal without a lot of fuss.
The flavors build while it simmers, so you do minimal hands-on work. That makes this Cajun Jambalaya great for busy weeknights and for feeding picky eaters with a mild version.
You can swap ingredients to suit what you have on hand, and the dish reheats well. That flexibility keeps dinner simple and practical for families.
How to Make Cajun Jambalaya
This Cajun Jambalaya recipe is straightforward and forgiving. Follow the ingredients and the simple steps below for a satisfying dinner.
Ingredients
1 pound Andouille sausage, sliced, 1 pound chicken, diced, 1 medium onion, chopped, 1 bell pepper, chopped, 2 celery stalks, chopped, 3 cloves garlic, minced, 1 can (14 oz) diced tomatoes, 4 cups chicken broth, 2 cups long-grain rice, 2 teaspoons Cajun seasoning, 1 teaspoon thyme, Salt and pepper to taste, Green onions, chopped (for garnish)
Directions
- In a large pot, heat a little oil over medium heat. Add the sliced sausage and cook until browned.
- Add the chicken and cook until no longer pink.
- Stir in the onion, bell pepper, celery, and garlic; cook until the vegetables are tender.
- Add the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- Fluff the jambalaya with a fork and let it rest for a few minutes.
- Serve hot, garnished with chopped green onions.
Cajun Jambalaya
A bold and flavorful Cajun Jambalaya that cooks in one pot, perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound Andouille sausage, sliced
- 1 pound chicken, diced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon thyme
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- In a large pot, heat a little oil over medium heat. Add the sliced sausage and cook until browned.
- Add the chicken and cook until no longer pink.
- Stir in the onion, bell pepper, celery, and garlic; cook until the vegetables are tender.
- Add the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- Fluff the jambalaya with a fork and let it rest for a few minutes.
- Serve hot, garnished with chopped green onions.
Notes
You can swap ingredients to suit what you have on hand, and the dish reheats well. For a milder version, serve a small scoop plain alongside the full-flavored portion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
How to Serve
Serve Cajun Jambalaya straight from the pot with a sprinkle of green onions. It works well with a simple side salad or steamed green beans for a quick, balanced meal.
If kids prefer milder tastes, serve a small scoop plain alongside the full-flavored portion. Add hot sauce at the table for adults who want more heat.
Leftovers also make a great lunch. Portion into containers and heat until warm for a fast midday meal.
How to Store
Let the Cajun Jambalaya cool to room temperature before storing. Place in airtight containers and refrigerate for up to 4 days.
For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm on the stove over low heat with a splash of chicken broth or water to loosen the rice. Stir occasionally until heated through.
Tips and Variations
Use smoked sausage or kielbasa if you do not have Andouille. Both keep the smoky flavor with less spice.
Add shrimp in the last 5 minutes of cooking for a seafood twist. This makes the Cajun Jambalaya feel special without extra work.
If you like more vegetables, toss in chopped zucchini or corn. Adjust the Cajun seasoning to control the heat for the whole family.
FAQs
Q: Can I make Cajun Jambalaya in a slow cooker?
A: Yes. Brown the meat and sauté the veggies first, then add everything to the slow cooker and cook on low for 3-4 hours until the rice is tender. Add extra broth if needed.
Q: Is it okay to use brown rice in this Cajun Jambalaya?
A: You can, but brown rice needs more liquid and a longer cook time. Start with 2 1/2 cups broth and check for doneness after 35-40 minutes.
Q: Can I make this gluten free?
A: Yes. The recipe is naturally gluten free if you use a gluten free Cajun seasoning and verify the sausage labels.
Conclusion
Give this Cajun Jambalaya a try on a busy weeknight and save the recipe for a day you need a comforting, no-fuss meal. You will love how little time it takes and how much flavor you get.
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