There’s something about a big pot of homemade jambalaya that just hits differently. It’s smoky, savory, loaded with chicken and sausage, and packed with bold Cajun flavors. The key? A well-balanced homemade Cajun seasoning and the holy trinity. But if you’ve ever tried making it and ended up with mushy rice, bland flavor, or dry chicken, stick around.
That’s why I’m sharing my easy foolproof approach that guarantees rich, deep flavor. Southern cooking isn’t about speed- it’s about building layers of flavor. With this method, you’ll never have to worry about bland jambalaya again.
Ingredient Notes (Don't Skip)
Every ingredient in this Cajun jambalaya plays a key role in building flavor. From the holy trinity to the perfect blend of Cajun seasoning.
For an extra pop of brightness, I love finishing this dish with quick pickled onions. They add the perfect balance of acidity to cut through the richness. I know you weren't expecting this unexpected twist... but trust me on this!
- Chicken: I only use boneless, skinless chicken thighs never chicken breast in this recipe, so you don’t have to worry about it being dry or flavorless.
- The holy trinity: This mix of onions, bell peppers, and celery is the foundation of Creole and Cajun cooking. It builds a rich base, so don’t skip it.
- Tomato Paste: A secret weapon for depth and richness. Cooking it down for a minute or two before adding liquid intensifies the flavor.
- Smoked or Andouille Sausage: This is where so much of the smoky, bold flavor comes from. If you can, use andouille or a well-seasoned smoked sausage.
- Cajun Seasoning: A good homemade Cajun seasoning lets you control the spice level and avoid unnecessary fillers.
- Long-Grain Rice: Stick with long-grain white rice (like jasmine or basmati). If cooked properly, you get fluffy rice that doesn’t turn mushy.
- Pickled red onions: A quick pickled onion topping. The bright, tangy bite cuts through the smoky richness and takes this dish to the next level. Optional but I highly recommend giving it a try.
See recipe card for quantities.
Step-by-Step Instructions
Making jambalaya is all about building layers of flavor. We’ll start by browning the chicken and sausage until caramelized, then sauté the holy trinity until it’s fragrant and softened. From there, we’ll toast the tomato paste to deepen the flavor before simmering everything together for that classic jambalaya texture.
- Massage seasoning into chicken until each piece is evenly coated.
- Sear the chicken sausage until golden brown.
- Sear the smoked sausage until golden brown.
- Sauté the holy trinity until softened, then add the garlic.
- Toast the tomato paste for a couple of minutes.
- Add the chicken and sausage back to the Dutch oven.
- Add the rice to the pot.
- Pour in the chicken broth.
- Add seasoning to the pot.
- Cover with the lid and simmer until the rice is tender and not mushy.
- Remove the lid and fluff the rice with a fork.
Storage and Reheat
Store leftovers in an airtight container and refrigerate for up to 3-4 days.
To reheat, wrap the jambalaya in foil like a sealed packet and place it in a 375°F preheated oven until warmed through. This helps retain moisture and prevents the rice from drying out.
Cree's Tips
- Use chicken thighs, not breasts- Boneless, skinless chicken thighs stay tender and juicy, whereas chicken breasts can dry out.
- Searing the chicken thighs and smoked sausage first enhances the flavor of the entire dish.
- Don't rush sautéing the onion, bell pepper, and celery. Let them soften and develop flavor before adding the garlic.
- Cooking the tomato paste for a couple of minutes before adding the liquid removes the raw taste and deepens the flavor.
- Rinse the rice thoroughly before adding it to the pot.
- Reduce the heat to a low simmer during the cooking process and do not overcook. If you need to lift the lid to check the rice, do it quickly to prevent the steam from escaping.
📖 Recipe
Easy Dutch Oven Chicken Sausage Jambalaya
Equipment
- Dutch Oven
- Cutting board
- Chef's knife
- measuring cup
- Measuring spoons
- Tongs
- large spoon
Ingredients
- 3 tablespoon avocado oil (or other cooking oil)
- 2.5 lbs boneless skinless chicken thighs
- 1.5 tablespoon Cajun seasoning (PLUS 1 teaspoon)
- 12 oz smoked chicken sausage (andouille sausage or mix both types of sausage)
- 2 cups rice (long-grain or Jasmine rice)
- 4 cups chicken broth (low-sodium)
holy trinity
- ½ onion (diced)
- ½ bell pepper (diced)
- 1 stalk celery (diced)
Pickled Red Onions (Optional)
- 1 cup distilled Vinegar
- 1 cup water
- 2 tablespoon honey
- 1 teaspoon kosher salt
- 2 teaspoon black pepper corns
Instructions
- Combine diced onion, bell pepper, and celery in a bowl to make the holy trinity and set aside.
- Rinse the boneless, skinless chicken thighs under cold water, then pat dry with paper towels. Trim any excess fat and cut the chicken into bite-sized pieces.
- Season the chicken with Cajun seasoning and kosher salt.
- Place Dutch oven over medium heat and add oil. Once hot, sear the chicken thighs until golden brown on all sides. Sear in batches if needed, about 15 minutes. Remove and set aside.
- In the same pot, add the smoked sausage and sear until browned, about 6 minutes. Remove and set aside with the chicken.
- Add more oil to the pot if necessary. Add the onion, bell pepper, and celery (holy trinity) and sauté for 3-4 minutes, until softened.
- Stir in the tomato paste and cook for 3 minutes, allowing it to caramelize and deepen in flavor.
- Pour in the chicken broth, stirring well to combine with the vegetables and tomato paste.
- Add the seared chicken and sausage back to the pot. Stir everything together to combine.
- Stir in the rinsed rice, ensuring it’s evenly distributed in the pot. Add ½ tablespoon Cajun seasoning and 1 teaspoon kosher salt.
- Bring to a gentle boil. Once it starts boiling, reduce the heat to LOW, cover the pot with a lid, and simmer for 27 minutes or until the rice is tender and not mushy. I simmered mine for 30 minutes, but you should be just fine simmering it for 27 minutes.
- Once cooked, remove from heat and fluff the jambalaya with a fork and serve hot. Optional, top with pickled onions.
Pickled Red Onions (Optional)
- Use a sharp knife and thinly slice a whole red onion. Then, place the sliced onion into a mason jar or other jar with a tight-fitting lid.
- Place all ingredients in a small sauce pan over low heat and stir until well combined. Remove the mixture from heat and pour over the thinly sliced red onion and cover with a tight-fitting lid.
- Place in the fridge for at least one hour. These are good in the fridge for up to 2 weeks.
Video
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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