Cajun Style Jambalaya

If there's one dish that captures the soul of Cajun cooking, it's jambalaya. This flavorful, smoky rice dish combines tender meats, the holy trinity of vegetables, and just the right blend of spices for a comforting meal that's perfect for family gatherings, casual weeknight dinners, or anytime you crave something bold and satisfying.

This version leans toward a rich, meaty Cajun-style jambalaya (no tomatoes, letting the deep flavors of browned sausage and chicken shine through). It's straightforward, forgiving, and delivers that authentic taste of home cooking in the bayou.

Ingredients

For the Jambalaya:

• 1 large onion, diced
• 1 bell pepper (green preferred for classic flavor), diced
• ½ cup celery, diced
• 6 cloves garlic, minced
• ½–¾ lb Andouille sausage, sliced
• ½–¾ lb smoked sausage, sliced
• 4–6 oz tasso (or additional smoked sausage if tasso is unavailable), diced
• 4 bone-in or boneless chicken thighs (about 1–1.5 lbs), cut into bite-sized pieces
• 2 cups parboiled long-grain rice (such as Zatarain's Parboiled or similar)
• 4–5 cups chicken broth (start with 4 cups; add more if needed during cooking)
• Jambalaya Seasoning (see below)

Homemade Jambalaya Seasoning:

• 1 tablespoon salt
• 1 tablespoon black pepper
• ½ teaspoon filé 
• ½ teaspoon dried thyme
• ½ teaspoon white pepper
• 2–3 bay leaves
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• Dash of Worcestershire sauce
• Or you can use something like Andy Roo's Jambalaya Seasoning

Instructions

1. Brown the meats In a large heavy-bottomed pot or Dutch oven over medium-high heat, brown the sliced Andouille sausage, smoked sausage, and diced tasso first. The sausages will release plenty of flavorful fat — let them get nice and caramelized (about 5–8 minutes). Remove the meats to a plate, leaving the drippings in the pot.

2. Brown the chicken Add the chicken pieces to the pot with the rendered fat. Season lightly with a pinch of the jambalaya seasoning. Brown on all sides until golden (about 5–7 minutes). Remove to the plate with the sausages.

3. Sauté the vegetables and build flavor Reduce heat to medium. Add the diced onion, bell pepper, celery, and minced garlic to the pot (the holy trinity + garlic!). Cook, stirring frequently, until the vegetables soften and become fragrant, about 8–10 minutes. The veggies should "cook down" and start to caramelize slightly in the browned bits left from the meats.

   Stir in your full batch of Jambalaya Seasoning (including the bay leaves and dash of Worcestershire). Cook for another 1–2 minutes to bloom the spices.

4. Add rice and combine Return the browned sausages, tasso, and chicken (with any accumulated juices) to the pot. Add the 2 cups of parboiled rice. Stir everything together thoroughly so the rice gets coated in the flavorful fat, meat bits, and seasonings.

5. Simmer to perfection Pour in 4 cups of chicken broth (or enough to cover the mixture by about ½ inch — parboiled rice usually needs a bit less liquid than regular rice). Bring to a full boil, then immediately reduce to a low simmer. Cover tightly and cook for 25–30 minutes without lifting the lid. Check at 25 minutes — the rice should be tender and all liquid absorbed. If it's still a touch firm or dry, add a splash more broth, cover, and cook 5 more minutes.

   Once done, remove from heat and let rest covered for 10 minutes. Fluff gently with a fork (try not to over-stir to keep the rice grains separate). Taste and adjust seasoning with extra salt, pepper, or hot sauce if desired.

Serving Suggestions

Serve hot straight from the pot — no sides needed! This jambalaya is a complete meal. For extra Louisiana flair, pass around hot sauce (Crystal or Louisiana brand), green onions, and maybe some crusty buttered bread.

Tips for Success

• Parboiled rice is key for fluffy, non-mushy results — it holds up beautifully in this dish.
• Don't skip browning the meats well; that's where the deep, smoky flavor comes from.
• Jambalaya gets even better the next day as the flavors meld. Store leftovers in the fridge for up to 4 days.

This recipe brings the spirit of New Orleans right to your kitchen — hearty, spicy, and full of love. Enjoy every bite, y'all!