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Authentic Jambalaya in a dutch oven
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How To Make Authentic Jambalaya

This authentic jambalaya is packed with deep Cajun flavor, smoky sausage, tender chicken, and perfectly seasoned rice cooked right in the pot. It’s a bold, comforting dish that delivers big flavor with every bite and gets even better as it rests.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Cajun
Keyword: authentic jambalaya recipe, cajun jambalaya recipe, classic jambalaya recipe, homemade jambalaya recipe, jambalaya recipe with chicken and sausage, louisiana jambalaya recipe
Servings: 8 servings

Ingredients

PROTEIN

  • 2 tbsp canola oil
  • 6 chicken thighs
  • 24 oz andouille sausage sliced 1/4-inch thick

VEGETABLES

  • 3 celery stalks chopped
  • 1 white onion chopped
  • 1 bell pepper chopped
  • 6 garlic cloves finely chopped
  • 2 bunches green onions thinly sliced

SEASONING

  • 1 tbsp browning or roux
  • 2 tbsp Crystal Hot Sauce
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme

RICE AND LIQUID

  • 2 cups long-grain white rice
  • 4 cups low-sodium chicken stock

Instructions

  • Heat the canola oil in a large Dutch oven over medium heat, then season the chicken thighs generously with Cajun seasoning. Add the chicken and sear for about 3 minutes per side until deeply browned, then remove and set aside.
  • Add the andouille sausage to the same pot and cook until lightly caramelized, then stir in the browning or roux and cook for about 5 minutes, stirring often to develop deep color and flavor without burning.
  • Remove the sausage, then add the celery, onion, and bell pepper, cooking for about 3 minutes while scraping up the browned bits from the bottom until the vegetables soften and the onions turn translucent.
  • Stir in the garlic, hot sauce, bay leaf, cayenne, and thyme, cooking for 2–3 minutes until fragrant and well combined.
  • Add the rice and stir to coat evenly, then return the chicken and sausage to the pot along with the Worcestershire sauce and chicken stock. Bring to a boil, cover, and reduce to a low simmer.
  • Cook for 25–30 minutes until the liquid is absorbed and small steam holes form on the surface, then gently fluff with a fork and stir in half of the green onions.
  • Cover and cook for an additional 10 minutes, then taste and adjust seasoning as needed before garnishing with the remaining green onions and serving hot.