There’s nothing like a steaming bowl of Simple Cajun Jambalaya to bring bold flavors and comforting warmth to the table. Not only is it packed with smoky andouille sausage, tender chicken, and juicy shrimp, but it also comes together in just one pot. Plus, it’s incredibly easy to make! So, whether you’re new to Cajun cooking or a longtime fan, this recipe is a must-try.
But first, let’s talk about its history. Jambalaya has deep Louisiana roots, blending French, Spanish, and West African influences. Originally, Spanish settlers in New Orleans tried to recreate paella, but since saffron was hard to find, they had to improvise. As a result, they used bold Cajun spices and local smoked sausage instead, which led to the rich, flavor-packed dish we love today. Over time, different variations emerged, yet the heart of jambalaya remains the same—bold flavors and simple cooking.
Now, the best part? This Simple Cajun Jambalaya is completely beginner-friendly! With just one pan and a handful of pantry staples, you can create an authentic, crowd-pleasing meal in under an hour. Even better, cleanup is a breeze! So, if you’re craving something hearty, spicy, and incredibly delicious, grab a spoon—because this jambalaya is calling your name!
Recipe Yield: 6 servings
INGREDIENTS
12 oz andouille sausage, sliced
½ lb raw shrimp, peeled and deveined
1 lb boneless, skinless chicken thighs, cubed
one small onion, diced
1 ½ cups long-grain white rice
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) fire-roasted diced tomatoes, with juice
2 ¾ cups low-sodium chicken broth
1 tbsp tomato paste
one tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp dried oregano
½ tsp dried thyme
1 tbsp olive oil
½ tsp salt
half tsp black pepper
½ tsp onion powder
2 green onions, sliced
1 tbsp fresh parsley, chopped (for garnish)
1 tsp hot sauce (optional, for serving)
INSTRUCTIONS
1. Sauté the sausage & chicken: First, heat olive oil in a large skillet over medium-high heat. Once hot, add the andouille sausage and cook until browned, about 3 minutes. Then, remove the sausage and set it aside. Next, in the same pan, add the cubed chicken thighs and cook until lightly browned on all sides, about 5 minutes. The chicken will continue cooking as the dish simmers.
2. Cook the aromatics: Now, add the diced onion, bell pepper, celery, and garlic to the pan. Stir frequently and sauté until softened, about 4 minutes. This step is important because it helps build a deep, flavorful base for the dish. If needed, scrape up any browned bits from the bottom of the pan to incorporate even more flavor.
3. Build the flavor base: Then, stir in the tomato paste and cook for 1 minute to enhance its depth. After that, mix in the rice, fire-roasted diced tomatoes (with juice), chicken broth, smoked paprika, cayenne, oregano, thyme, salt, black pepper, and onion powder. Stir well so that everything is evenly combined. At this point, your kitchen should already smell amazing!
4. Simmer to perfection: Bring everything to a boil, then immediately reduce the heat to low. Cover and let it simmer for 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. In the meantime, stir occasionally to prevent sticking and ensure even cooking. If the rice starts sticking to the bottom, gently loosen it with a wooden spoon.
5. Add shrimp & finish: Once the rice is fully cooked, stir in the shrimp and the cooked sausage. Then, cover and cook for an additional 5 minutes, or until the shrimp turns pink and is fully cooked through. Be careful not to overcook the shrimp, as it can become rubbery.
6. Garnish & serve: Finally, remove from heat, fluff the rice with a fork, and sprinkle with sliced green onions and fresh parsley. For extra heat, serve hot with a dash of hot sauce, if desired! Now, it’s time to dig in and enjoy this bold and flavorful jambalaya.
Helpful Tips to Perfect This Recipe
- Fire-roasted tomatoes = more flavor: Swapping regular diced tomatoes for fire-roasted adds a deeper, smoky taste.
- Celery for balance: Classic Cajun trinity (onion, bell pepper, celery) makes this dish more authentic and well-rounded.
- Tomato paste for richness: This small tweak enhances the depth of the sauce, making each bite even more satisfying.
- Watch the rice! Stir occasionally so it cooks evenly and doesn’t stick to the bottom of the pot.
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