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Delicious homemade Cajun Jambalaya served in a bowl

Cajun Jambalaya

A comforting and easy jambalaya recipe featuring shrimp, chicken, and turkey andouille that captures the essence of Cajun cooking in a single pot.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base (soffritto and aromatics)
  • 1 medium yellow onion, finely chopped (about 1 cup) — use a sharp knife for even pieces.
  • 1 cup bell pepper, diced (any color, red or green are classic).
  • 2 stalks celery, diced — part of the traditional “holy trinity” of Cajun cooking.
  • 3 cloves garlic, minced — fresh, not jarred, for best aroma.
  • 2 tablespoons olive oil — or a neutral oil if you prefer.
For the proteins and primary components
  • 1 pound boneless, skinless chicken breast, cut into bite-sized cubes — room temperature pieces brown better.
  • 1 pound shrimp, peeled and deveined — medium or large; thaw fully if frozen.
  • 1 pound smoked andouille-style sausage, cut into 1/4-inch slices — look for a poultry-based smoked sausage if avoiding pork.
For the rice and liquids
  • 2 cups long-grain rice, rinsed until water runs clear — rinsing removes excess starch.
  • 4 cups low-sodium chicken broth — warm before adding for a better simmer.
  • 1 can diced tomatoes (14.5 ounces), with juices — fire-roasted optional for extra depth.
For the seasoning and finishing touches
  • 2 teaspoons Cajun seasoning — homemade or store-bought, but check salt level.
  • 1 teaspoon dried thyme — or 1 tablespoon fresh thyme leaves.
  • 2 leaves bay leaves — remove before serving.
  • Salt and freshly ground black pepper to taste.
  • Chopped green onions (scallions) for garnish — thinly sliced on the bias.

Method
 

Preparation
  1. Chop the onion, bell pepper, celery, and garlic first. Cube the chicken, slice the andouille-style sausage, and rinse the long-grain rice until the water runs clear. Pat the shrimp dry with paper towels.
Cook Aromatics
  1. In a large Dutch oven or heavy-bottomed pot, warm 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion, bell pepper, and celery. Sauté until softened and translucent, about 6–8 minutes.
  2. Add the minced garlic and cook for about 30–60 seconds until fragrant; don’t let it brown.
Brown Chicken and Sausage
  1. Increase heat to medium-high. Add the diced chicken and sausage to the pot. Cook until chicken is lightly browned on the outside, about 4–6 minutes.
Add Rice and Seasonings
  1. Add the rinsed rice to the pot, followed by Cajun seasoning, thyme, and bay leaves. Stir for 1–2 minutes to toast the rice lightly and coat it in the spices.
Add Liquids and Tomatoes
  1. Pour in warm chicken broth and the can of diced tomatoes (including juices). Stir well and bring to a gentle boil.
Simmer
  1. Once boiling, reduce heat to low, cover, and cook undisturbed for 20–25 minutes, or until rice is tender and most liquid is absorbed.
Finish with Shrimp
  1. When rice is cooked, gently fold in the shrimp. Cook uncovered for an additional 4–6 minutes, until shrimp are opaque.
Final Touches
  1. Remove the pot from heat, discard bay leaves, and season to taste with salt and pepper. Let sit, covered, for 5 minutes.
Serve
  1. Fluff rice with a fork, transfer to bowls or a serving dish, and sprinkle with green onions. Serve hot.

Notes

For gluten-free jambalaya, ensure sausage and seasoning are gluten-free. For spicier jambalaya, consider adding cayenne or hot sauce.