Jambalaya Cajun Style

Here's an authentic Cajun-style jambalaya recipe that's packed with bold flavors and traditional ingredients. This version is the classic brown jambalaya, made without tomatoes, which is common in Cajun cuisine.

Authentic Cajun Jambalaya Recipe

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 lb andouille sausage, sliced
• 1/2 lb smoked tasso (or ham), diced (optional)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (e.g., Louisiana Hot Sauce or Crystal)
• 3 green onions, sliced (for garnish)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Brown the Meat:
   • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
   • Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion, bell pepper, and celery (the "Cajun trinity"). Sauté until softened, about 5 minutes.
   • Stir in the garlic and cook for another 1-2 minutes.
3. Toast the Rice:
   • Add the rice to the pot and stir well, allowing it to toast slightly for about 2 minutes.
4. Build the Flavor:
   • Return the sausage and chicken to the pot.
   • Add the salt, black pepper, white pepper, paprika, cayenne, thyme, smoked paprika, and onion powder. Stir well.
   • Pour in the chicken broth, then add the bay leaves, Worcestershire sauce, and hot sauce.
5. Simmer:
   • Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
6. Finish & Serve:
   • Remove from heat and let it rest for 5 minutes.
   • Remove bay leaves, fluff the rice, and garnish with green onions and parsley.

Serving Suggestions:

• Serve with crusty French bread and a side of coleslaw.
• A cold beer or a glass of sweet tea pairs great with jambalaya!
• Add a few dashes of extra hot sauce for extra spice.

Want it a little spicier?

Spicier Version:

• Increase the cayenne pepper to 1 tsp (or more if you like it really hot).
• Add 1-2 diced jalapeños or serrano peppers when sautéing the vegetables.
• Use extra hot andouille sausage if available.
• Add an additional 2-3 tsp of hot sauce to the broth.
• Finish with a sprinkle of crushed red pepper flakes before serving.

Or add seafood.

Seafood Addition:

• Add 1/2 to 1 lb of shrimp (peeled and deveined) during the last 5 minutes of cooking—just enough to cook through without becoming rubbery.
• If you want even more seafood flavor, add 1/2 lb crawfish tails along with the shrimp.
• Substitute half of the chicken broth with seafood stock for deeper seafood flavor.