Name: Easy Homemade Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 12 ounces andouille sausage, sliced; 1 small onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (14.5-ounce) diced tomatoes, with juices; 1 cup long-grain white rice; 2 cups chicken broth; 2 teaspoons Cajun seasoning; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; Salt and pepper to taste; Chopped green onions and parsley for garnish

A steaming pot of jambalaya is like a warm hug from the South—rich, spicy, and absolutely packed with flavor. Whether you’re feeding a crowd or meal prepping for the week, this dish delivers bold satisfaction in every bite. With tender chicken, juicy sausage, and fragrant Cajun seasoning, it’s everything you want in a hearty dinner.

The best part? It all comes together in one pot. That means minimal cleanup, plus all the flavors meld together beautifully as it simmers. You’ll love how easy it is to make, and your kitchen will smell like a cozy Louisiana bistro while it cooks.

What Kind of Rice Works Best for Jambalaya?

Long-grain white rice is your go-to for classic jambalaya. It stays fluffy and doesn’t get overly sticky, allowing each grain to absorb all the savory broth without turning mushy. Avoid instant rice, as it can turn to mush in this one-pot dish. For a nuttier texture, you could also experiment with brown rice—just be sure to adjust the liquid and cooking time accordingly.

Ingredients for the Easy Homemade Jambalaya

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
12 ounces andouille sausage, sliced
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, with juices
1 cup long-grain white rice
2 cups chicken broth
2 teaspoons Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Chopped green onions and parsley for garnish

How To Make the Easy Homemade Jambalaya

Step 1: Sear the Meats

Heat olive oil in a large pot over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and brown them until cooked through. Remove and set aside. In the same pot, add sliced sausage and brown until caramelized. Remove and set aside with the chicken.

Step 2: Sauté the Vegetables

Add the diced onion, bell pepper, and celery to the pot. Cook for about 5 minutes until they begin to soften. Stir in the minced garlic and cook another minute until fragrant.

Step 3: Build the Flavor Base

Return the chicken and sausage to the pot. Stir in the diced tomatoes, Cajun seasoning, thyme, and paprika. Let it cook for 2 minutes to allow the spices to bloom.

Step 4: Simmer with Rice

Pour in the rice and chicken broth. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Finish and Garnish

Fluff the jambalaya with a fork and taste for seasoning. Adjust with more salt or Cajun spice as needed. Garnish with chopped green onions and parsley before serving.

How to Serve and Store Your Jambalaya

Serve your jambalaya hot, right from the pot, with a side of cornbread or a simple green salad. It’s a complete meal on its own but plays nicely with creamy coleslaw or pickled okra if you want to go full Southern.

Leftovers store well in the fridge for up to 4 days. Let it cool, then pack into airtight containers. To reheat, just add a splash of broth or water and warm on the stove or microwave until steaming.

Frequently Asked Questions

How spicy is jambalaya?

The heat depends on your Cajun seasoning blend. If you’re spice-sensitive, start with less and taste before adding more.

Can I use shrimp instead of chicken?

Yes! Add raw shrimp in the last 5 minutes of cooking so they don’t overcook.

What if I don’t have andouille sausage?

Smoked sausage or kielbasa will do the trick. Just make sure it’s flavorful and has a nice snap.

Can I make this ahead of time?

Absolutely. It reheats beautifully and the flavors deepen after sitting overnight.

Is jambalaya gluten-free?

Yes, as long as the sausage and broth you use are certified gluten-free.

Want More Dinner Ideas with Bold Flavors?

If you love this Easy Homemade Jambalaya, you’ll definitely want to explore these next:

Creamy Garlic Chicken Breasts for a quick, comfort-packed meal.
Marry Me Chicken Pasta if you love creamy sauces with a kick.
Giant Zucchini Parmesan for a veggie-forward twist that still feels indulgent.
Shipwreck Dinner for another one-pot wonder you can count on.
Cheesy Mexican Rice Casserole for a Tex-Mex comfort hit.

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever the craving hits.

And let me know in the comments how yours turned out. Did you go all chicken or mix in shrimp? Did your Cajun seasoning bring the heat?

I love seeing how these dishes become your own. Drop your tweaks, questions, or just share a photo—let’s make dinner delicious together.

For more daily kitchen inspiration, follow me on Pinterest: Nina Dishes

Easy Homemade Jambalaya

Author: Nina Klatten
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

This Easy Homemade Jambalaya is a one-pot Southern classic, bursting with smoky sausage, tender chicken, and aromatic Cajun spices. It’s hearty, satisfying, and perfect for weeknight dinners or feeding a hungry crowd. With just one pot and pantry staples, you’ll have a flavor-packed dish on the table in under an hour.

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken, season with salt and pepper, and brown until cooked through. Remove and set aside.

2. Add sausage to the pot and cook until caramelized. Remove and set aside with the chicken.

3. Add onion, bell pepper, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and cook 1 minute.

4. Return meat to the pot. Stir in diced tomatoes, Cajun seasoning, thyme, and paprika. Cook for 2 minutes.

5. Add rice and chicken broth. Bring to a boil, then reduce to low, cover, and simmer 20–25 minutes until rice is tender and liquid is absorbed.

6. Fluff with a fork, adjust seasoning, and garnish with green onions and parsley.