This vibrant Cajun jambalaya brings the bold flavors of Louisiana to your dinner table in an approachable rice bowl format. Featuring the classic combination of andouille sausage, tender chicken, and aromatic vegetables, this one-pot wonder delivers authentic Southern comfort with minimal effort and maximum flavor.
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Ingredients
Ingredients
Equipment Needed
Large Dutch oven or heavy-bottomed pot with lid
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon or spatula
Slotted spoon
Serving bowls
This jambalaya comes together in one pot, building layers of flavor as you go. The key is to brown the meats first, then use the same pot to cook the vegetables and rice, allowing all those delicious flavors to meld together. Don't worry about getting everything perfect - jambalaya is a rustic dish that welcomes adaptation.
For a milder version, reduce the amount of Cajun seasoning and hot sauce. If you prefer a spicier jambalaya, add a diced jalapeño with the bell pepper or increase the hot sauce. Leftover jambalaya can be refrigerated for up to 3 days and actually tastes even better the next day as the flavors continue to develop.
Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.
