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Cajun Jambalaya

Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Marinating & Resting Time 1 hour 15 minutes
Total Time: 2 hours 35 minutes
Servings: 8 servings
Calories: 650kcal
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Description

This Cajun Jambalaya is a bold and hearty one-pot rice dish loaded with tender chicken, flavorful meat, smoky sausage, and perfectly seasoned long-grain rice. Cooked with aromatic vegetables, rich broth, and a deeply savory sauce, this recipe delivers authentic Southern-style comfort with layers of flavor in every bite. Perfect for family dinners or meal prep, this easy jambalaya recipe is both satisfying and packed with Cajun spices.

Ingredients

Meat

  • 2 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 lb beef stew meat cut into bite-size pieces
  • 1 lb smoked sausage sliced

Vegetables

  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 3 tbsp garlic minced
  • 1 handful green onions chopped

Rice & Liquids

  • 3 cups long-grain white rice
  • 6 cups low-sodium chicken stock
  • 2 cans mushroom steak sauce
  • 1 cup cold water plus more as needed
  • 2 tbsp olive oil

Seasonings

  • 2 tbsp Cajun seasoning or to taste
  • 1 tbsp garlic and herb seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mild hot sauce adjust to taste
  • 1 tsp dried parsley

Instructions

Marinate the Meat

  • In a large bowl, combine chicken thighs and beef stew meat. Season generously and marinate for at least 1 hour or overnight.

Cook the Meat

  • Brown the sausage in a pot, then remove and set aside.
  • Cook marinated meat with oil, add water, and simmer until tender. Remove and set aside.

Cook the Vegetables

  • Cook onion and bell pepper until soft, then add garlic and cook briefly.

Cook the Jambalaya

  • Add rice, broth, sauce, and meat back to the pot. Mix and season.
  • Bring to a boil, cover, and cook for 15 minutes without opening the lid.

Rest and Serve

  • Stir in green onions, cover, and rest for 15 minutes before serving.

Notes

  • Marinating overnight gives the best flavor, but at least 1 hour works well.
  • Do not open the lid while the rice is cooking to ensure proper texture.
  • Add water gradually while cooking the meat to keep it tender and prevent burning.
  • Let the dish rest before serving so the rice fully absorbs the flavors.