Ingredients Meat & Poultry Chicken Chicken Thighs Cajun Jambalaya 4.4 (7) 7 Reviews This stick-to-your-ribs one-pot dish will keep everyone full and satisfied. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 25, 2024 Rate PRINT Share Close Photo: Rachel Marek Prep Time: 50 mins Total Time: 1 hr 10 mins Yield: 8 to 10 Serves Jambalaya is a hearty one-pot meal with deep roots in Southern Louisiana. Enslaved Western and Central Africans were thought to be the first to make this dish, using indigenous red rice that was brought to the Americas from colonialized lands. These cooks would use the meats, vegetables, and spices that were available to them to create this delicious dish. While jambalaya can sometimes be similar in flavor to gumbo, it has a different texture and uses different cooking techniques. Gumbo is usually saucy and served spooned over rice, and jambalaya is more like paella, where the rice is cooked in the same pot with broth and other ingredients soaking up most of that liquid. Jambalaya recipes also vary slightly depending on whether they are historically Cajun or Creole in origin. Learn how to make this Cajun jambalaya recipe, plus what sets the two apart. What's the Difference Between Gumbo and Jambalaya? Traditional Ingredients for Jambalaya There are a few specific ingredients that set jambalaya apart from other regional rice dishes. Meat: Jambalaya is almost always made using meat, seafood, or a combination of both. Chicken, pork, and sausage are often added when using meat, and shrimp, crab, and crawfish are traditional seafood options. Our recipe goes heavy on the meat, using bite-size pieces of chicken thighs and slices of spicy Andouille sausage. Vegetables: You’re probably familiar with mirepoix, the savory combination of onions, carrots, and celery that is used as the base of many French recipes. Both Cajun and Creole variations on jambalaya almost always utilize something called the "holy trinity," which consists of onion, celery, and bell pepper. These vegetables and aromatics are what starts to build flavor in this dish. Spices: The mix of seasonings in Cajun jambalaya varies–each household and region has its own recipe. Ours uses a combination of paprika, cayenne pepper, dried oregano, and dried thyme. Paprika adds some smokiness; cayenne adds spice; and the dried herbs add some earthy freshness. Rice: Long-grain white rice is what we recommend. If you use a shorter grain rice, the rice could end up a bit mushy. Cajun vs. Creole Jambalaya Jambalaya has both Cajun and Creole roots. The Creole variation is also known as "red" jambalaya, since it uses fresh tomatoes, tomato sauce, and/or tomato paste. Cajun jambalaya is often called "brown" jambalaya, since it doesn't contain tomatoes and gets its color from the stock and spices. Since Creole jambalaya uses tomatoes, this can sometimes result in rice that is slightly soupier than the Cajun recipe. Ingredients 3 tablespoons safflower oil 1 ¼ pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces Kosher salt and freshly ground pepper ¾ pound Andouille sausage, thinly sliced on bias 1 medium onion, cut into small pieces (2 cups) 2 ribs celery, cut into small pieces (1 cup) 1 small green bell pepper, cut into small pieces (1 cup) 4 cloves garlic, thinly sliced (2 tablespoons) 2 cups long-grain white rice 1 bay leaf 1 teaspoon paprika ½ teaspoon cayenne pepper ½ teaspoon dried oregano ¼ teaspoon dried thyme 4 cups low-sodium chicken broth Directions Rachel Marek Cook chicken: Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet. Rachel Marek Cook sausage: Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Rachel Marek Add vegetables and cook: Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes. Rachel Marek Add rice: Add rice and cook, stirring constantly, 1 minute. Rachel Marek Add spices: Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Rachel Marek Return meat to skillet: Return meat and any accumulated juices to skillet. Rachel Marek Add broth: Stir in broth, increase heat, and bring to a boil. Rachel Marek Cook: Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve. Rachel Marek Storing and Reheating Cover any leftover jambalaya in an airtight container in the refrigerator for 3 to 4 days. Recipes that don’t use seafood will usually last a little longer than those that do. Warm up leftover jambalaya in a heated skillet over medium heat, stirring occasionally, until everything is warmed through. More Jambalaya Recipes Quick Jambalaya Firehouse Jambalaya Shrimp Jambalaya Cajun Shrimp and Rice Frequently Asked Questions What is jambalaya seasoning? Creole and Cajun jambalaya seasonings usually vary slightly, but almost every spice mix will consist of paprika, cayenne, and a mixture of dried herbs like oregano, basil, rosemary, thyme, and bay. Does real jambalaya have tomatoes? Creole jambalaya uses tomatoes to add moisture to the dish, making the rice slightly more soupy. Cajun jambalaya does not traditionally use any tomatoes, but both variations are real and authentic. Should jambalaya be thick or soupy? Jambalaya should come out like any other meat and rice dish that you’d make in a skillet or braiser. The rice should be moist, but there shouldn’t be too much extra moisture. Why is my jambalaya rice mushy? Rice with too short of a grain can sometimes absorb the liquid too quickly, making it mushy. We recommend using long-grain rice, like basmati or jasmine. Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.