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Fresh Cajun chicken and sausage jambalaya with colorful peppers and bold Southern spices

Fresh Cajun Flavors

Chef John from Alabama brings the warmth and spice of Louisiana to your kitchen with authentic, easy-to-make Cajun recipes. Discover how to build bold flavor using the Holy Trinity, master one-pot meals, and give classic dishes a modern twist for any weeknight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cajun Chicken and Rice
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 green bell pepper diced
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp dried oregano
  • 1 cup long-grain rice uncooked
  • 2 cups chicken broth
  • 1 cup diced chicken breast or andouille sausage
  • salt and black pepper to taste

Equipment

  • Large Skillet
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and celery—the Holy Trinity—and sauté until softened and golden.
  2. Add garlic and cook for 30 seconds until fragrant, then stir in smoked paprika, cayenne, and oregano.
  3. Add diced chicken and cook until browned on all sides.
  4. Stir in the rice, coating it in the spices and oil. Pour in chicken broth and season with salt and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.
  6. Fluff with a fork, adjust seasoning, and serve hot. Garnish with chopped parsley or green onions if desired.

Notes

This one-pot Cajun chicken and rice is a quick, flavorful weeknight meal that captures the essence of Louisiana cooking. Feel free to swap the chicken for shrimp or sausage, or make it vegetarian with beans and extra vegetables.