Homecooked Cajun Jambalaya
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I’ve always loved jambalaya, and I’ve dreamed about going to New Orleans and having an authentic bowl of jambalaya in the South. I love foods that are full of flavor and have a little kick!
If you’ve never made jambalaya, it’s an easy one dish meal that you can whip up in an hour. I’m always a huge fan of one pot meals as the clean up is very easy. For this recipe of Cajun Jambalaya most of the ingredients you can find in your pantry. It has a little kick to it but wasn’t over powering, honestly if you aren’t a huge fan of spicy you could add a little less cayenne pepper and maybe opted for less spicy sausage. Again, Mason only found the sausage to be a little spicy. Add sausage, chicken, seafood or easily make it vegetarian. It’s also gluten free as you make your own cajun seasoning.
In a small bowl you want to combine 1 teaspoon salt, 1/2 teaspoon pepper, thyme, basil, paprika and cayenne pepper. Set aside.
In a large pot, add 1 tablespoon of your olive oil, your cut up chicken, 1/2 tsp salt and 1/4 tsp pepper. Cook the chicken over medium heat for 8-10 minutes or until chicken is cooked through. Add your sliced sausage and cook for 2 minutes, the sausage is precooked so you’re just heating it up.
Remove chicken and sausage from the pot and set aside.
Add the remaining olive oil into the pan, add onion, celery and pepper. Cook for about 5 minutes or until vegetables are almost tender. Add your garlic and saute for 2 minutes.
Put your chicken and sausage back into the pot. 
Add small bowl of seasoning mix, Worcestershire sauce, tomato paste and diced tomatoes to the pot. Stir to combine. 
Stir rice and chicken broth into the pot. Over medium heat, bring to a boil. Reduce heat to low, cover and let simmer for 30-40 minutes. Stirring every 10 minutes so the jambalaya isn’t sticking to the pot.
Once rice is cooked, serve immediately!
Hope you enjoy! We love to pair jambalaya up with some tasty cornbread! Looking for a dessert to go along with your jambalaya, try making this easy King Cake.
Homecooked Cajun Jambalaya
Ingredients
- 2 Tbsp olive oil divided
- 2 chicken breasts cut into 1/2 in. pieces
- 12 oz andouille sausage cut into 1/2 in. slices (we love Aidells Cajun)
- 1 1/2 tsp salt divided
- 3/4 tsp pepper divided
- 1 cup green bell pepper finely chopped
- 1 cup celery finely chopped
- 2 cups sweet onion finely chopped
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 Tbsp worcestershire sauce gluten free
- 15 oz can diced tomatoes with juice
- 6 oz can tomato paste
- 2 1/2 cups long grain rice white rice
- 4 1/2 cups chicken broth
Notes
- In a small bowl you want to combine 1 teaspoon salt, 1/2 teaspoon pepper, thyme, basil and cayenne pepper. Set aside.
- In a large pot, add 1 tablespoon of your olive oil, your cut up chicken, 1/2 tsp salt and 1/4 tsp pepper. Cook the chicken over medium heat for 8-10 minutes or until chicken is cooked through. Add your sliced sausage and cook for 2 minutes, the sausage is precooked so you're just heating it up. Remove chicken and sausage from the pot and set aside.
- Add the remaining olive oil into the pan, add onion, celery and pepper. Cook for about 5 minutes or until vegetables are almost tender. Add your garlic and saute for 2 minutes. Put your chicken and sausage back into the pot.
- Add small bowl of seasoning mix, Worcestershire sauce, tomato paste and diced tomatoes to the pot. Stir to combine.
- Stir rice and chicken broth into the pot. Over medium heat, bring to a boil. Reduce heat to low, cover and let simmer for 30-40 minutes. Stirring every 10 minutes so the jambalaya isn't sticking to the pot. Once rice is cooked, serve immediately!
