This hearty Cajun jambalaya combines chicken, smoky andouille sausage, tender shrimp, and rice in a savory tomato sauce. Onions, celery, green bell peppers, and familiar Louisiana seasonings bring everything together for a comforting family meal.

I feel as though a divine light should shine in my kitchen whenever I make Cajun jambalaya. For me, it’s the holy grail of Cajun comfort food, beginning with the holy trinity of Cajun cooking: onions, celery, and green bell peppers. Those three ingredients are the starting point for so many dishes I grew up enjoying.

This family recipe captures the flavors of the Cajun jambalaya I remember from home. Everyone in my family knows I make it a little differently each time, depending on what’s already in the kitchen. Some leftover chicken, a handful of green onions, or a few extra vegetables often find their way into the pot.

My usual method uses cooked rice because I normally have some keeping warm in my rice cooker. That makes this dish especially convenient. For times when I don’t have cooked rice on hand, I’ve also included an option for cooking the rice directly in the pot, where it absorbs the flavors of the tomatoes, broth, and seasonings.

Whichever method you choose, bring your appetite, pass the French bread, and keep the hot sauce within reach.

To family traditions. Cheers!

Why You’ll LOVE This Cajun Jambalaya

A family favorite. A comforting Louisiana recipe inspired by the Cajun jambalaya I grew up eating.
Full of flavor. Andouille sausage, the holy trinity, garlic, and savory seasonings give every spoonful plenty to enjoy.
A hearty meal. Chicken, sausage, shrimp, and rice make a satisfying dinner.
Two rice options. Use cooked rice for convenience or cook uncooked rice directly in the pot.
Easy to customize. Adjust the heat, change the meats, or add vegetables you already have.

What You’ll Need

Chicken – Boneless chicken cut into bite-sized pieces makes a hearty base alongside the sausage and shrimp.
Andouille sausage – My first choice for its smoky flavor and seasoning. Kielbasa or another smoked sausage also works.
Shrimp – Peel, devein, and remove the tails before cooking, if desired. Thaw frozen shrimp before adding them.
Onion, celery, and green bell pepper – The holy trinity creates the foundation of flavor. Include the tender celery leaves for extra flavor.
Stewed tomatoes and tomato sauce – Give this family version its rich tomato base. Keep the juices from the stewed tomatoes.
Chicken broth – Adds savory flavor and provides liquid for the sauce and the direct-in-pot rice option.
Garlic and seasonings – Smoked paprika, thyme, bay leaves, salt, and black pepper season the dish. Optional cayenne adds extra heat.
Rice – Use four cups of cooked rice for the main method. For the alternate method, use two cups of uncooked regular long-grain white rice.
Vegetable oil – For cooking the onion and browning the chicken and sausage.

Holy Trinity of Cajun Cooking
Making Family Favorite Cajun Jambalaya

Recipe Tips

Get everything ready first. Chop the vegetables, cut the chicken and sausage, clean the shrimp, and measure the seasonings before you begin cooking.

Use a large, heavy pot. A roomy Dutch oven or my go-to Cajun Classic Cookware that heats evenly and makes it easier to stir everything together. Be sure to choose a pot with a tight-fitting lid for the direct-in-pot rice method.

Choose your rice method before starting. The main recipe uses cooked rice. The alternate method replaces it with uncooked rice and changes the cooking sequence.

Use your favorite rice when cooking it separately. I always use and recommend a medium-grain rice. Long-grain white rice, jasmine, and brown rice can all work, as well.

Keep an eye on the moisture. When cooking rice directly in the pot, maintain a gentle simmer. If the rice is still firm and the mixture looks dry, add a little hot broth or water and continue cooking, covered.

Add the shrimp near the end. Shrimp cook quickly. Add them after the sauce has simmered or when the rice is nearly tender, depending on your method.

Put leftovers to work. Cooked chicken or brisket can replace some of the meat. Add already-cooked meat near the end and heat it through.

Make room for extra vegetables. Diced carrots can cook with the celery and bell peppers. Stir sliced green onions in near the end.

Adjust the seasoning. Andouille and broth vary in saltiness and heat. Taste before serving and adjust to suit your family.

How to Serve Cajun Jambalaya

Serve hot in bowls or on plates for a hearty family dinner.
Add warm French bread or cornbread alongside.
Pair with a simple green salad and a light vinaigrette.
Serve with corn on the cob or your favorite cooked green vegetables.
Try it with a side of Classic Maque Choux Cajun Corn for traditional Louisiana favorite dinner.
Keep hot sauce on the table so everyone can add their preferred amount of heat.

FAQs

Yes. Simply leave them out. The chicken and andouille still make a hearty, flavorful dish.

Kielbasa or another smoked sausage works well. Each sausage brings its own seasoning, so taste and adjust the salt and heat before serving.

Yes, when cooking the rice separately. Cook it according to its package directions, then measure four cups for the recipe. The direct-in-pot instructions are written for regular long-grain white rice.

The sausage adds some heat, and the optional cayenne adds more. Choose a milder sausage and omit the cayenne for a gentler version. Offer hot sauce at the table for anyone who enjoys an extra kick.

Yes. Skip browning the cooked chicken with the sausage. Add it near the end of cooking and heat it through before serving.

Yes. Follow the alternate instructions in the recipe card, replacing the cooked rice with two cups of uncooked long-grain white rice. Add the shrimp when the rice is nearly tender. This option makes a larger batch because two cups of uncooked rice produce more than four cups of cooked rice.

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Family Favorite Cajun Jambalaya

Recipe byAnnette (•‿•)

Chicken, smoky andouille sausage, and tender shrimp come together with the holy trinity of Cajun cooking, tomatoes, and savory seasonings. Use cooked rice for an easy finish or follow the alternate method to cook the rice directly in the pot.

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Prep Time:20

Cook Time:40

Total Time:1

Course: Main Course

Cuisine: Cajun, Southern

Servings:

Ingredients

2 tablespoons vegetable oil
1 cup yellow onion diced
1 cup celery diced
1 cup green bell pepper diced
1 pound boneless chicken cut into 1- to 1½-inch pieces
1 pound andouille sausage cut into ¼-inch rounds
1 pound raw shrimp peeled and deveined
2 14.5-ounce cans stewed tomatoes undrained
1 15-ounce can tomato sauce
2 cups chicken broth
1 tablespoon garlic minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper optional
2 teaspoons ground thyme
3 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
4 cups cooked rice

Instructions

Heat the vegetable oil in a large, heavy pot over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent.
Add the chicken and sausage. Cook for about 5 minutes, stirring occasionally, until lightly browned.
Add the celery and green bell pepper. Cook for about 3 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the stewed tomatoes with their juices, tomato sauce, chicken broth, garlic, smoked paprika, optional cayenne, thyme, bay leaves, salt, and black pepper.
Bring to a boil, then reduce the heat to medium-low. Simmer gently for 15 minutes, stirring occasionally.
Add the shrimp and cook for about 5 minutes, until pink and opaque and the chicken is cooked through.
Remove the bay leaves. Gently stir in the cooked rice and heat through. Taste and adjust the seasoning before serving.

Notes

To cook the rice directly in the pot:

Follow steps 1–4 above. Leave out the shrimp and cooked rice.
Bring the mixture to a boil. Stir in two cups of uncooked medium-grain white rice. Reduce the heat to low and cover tightly.
Simmer gently for 20–25 minutes, until the rice is nearly tender. Avoid frequent stirring or lifting the lid.
If the rice is still firm and the mixture looks dry, add ¼ cup hot chicken broth or water. Cover and continue cooking, checking again after 5 minutes. Repeat as needed.
Gently fold in the shrimp. Cover and cook for another 5–7 minutes, until the shrimp are pink and opaque, the chicken is cooked through, and the rice is tender.
Remove from the heat and let stand, covered, for 5 minutes. Remove the bay leaves, gently fluff the rice, and adjust the seasoning before serving.