Cajun Jambalaya Recipe (Smoky & Tomato-Free Louisiana Classic)
Looking for a bold, smoky, and truly rustic jambalaya? You’re in the right place. This Cajun jambalaya recipe is the real deal—no tomatoes, no fluff, just deeply seasoned meat, fluffy rice, and layers of flavor straight from rural Louisiana.
Unlike the Creole version (which includes tomatoes), Cajun jambalaya gets its rich brown color from browning the meat and vegetables until they caramelize. The result? A deeply flavorful, one-pot dish that tastes like it simmered all day—without the fuss.
🔥 What Makes Cajun Jambalaya Different?
Here’s how Cajun jambalaya stands apart:
| Feature | Cajun Jambalaya (Brown) | Creole Jambalaya (Red) |
| Tomatoes | ❌ None | ✅ Yes (creates red color) |
| Color | Brown from meat & veggie browning | Red from tomato base |
| Origin | Rural Louisiana (Cajun country) | Urban Louisiana (New Orleans) |
| Flavor | Deep, smoky, rich | Lighter, tomato-forward |
Want a simpler hybrid or Creole version instead?
👉 Try my Authentic Jambalaya Recipe (Pillar)
👉 Or explore the Creole Jambalaya Recipe
🧾 Ingredients
Here’s what you’ll need to make traditional Cajun jambalaya:
| Ingredient | Amount |
| Vegetable oil or lard | 2 tbsp |
| Andouille sausage | 1 lb, sliced |
| Chicken thighs | 1 lb, diced |
| Onion | 1 large, chopped |
| Bell pepper | 1, chopped |
| Celery | 2 stalks, chopped |
| Garlic | 3 cloves, minced |
| Long-grain white rice | 1 ½ cups |
| Chicken broth | 3 cups |
| Cajun seasoning | 1 tsp |
| Paprika | ½ tsp |
| Salt & black pepper | To taste |
| Optional: cayenne | ¼ tsp (for extra heat) |
| Garnish: green onions | Sliced (optional) |
👩🍳 How to Make Cajun Jambalaya (Step-by-Step)
Step 1: Brown the Meats
Heat oil in a large pot over medium-high. Add the sausage and cook until well browned. Remove and set aside. Repeat with chicken, letting it brown deeply.
Step 2: Sauté the Holy Trinity
In the same pot, add onion, celery, and bell pepper. Sauté for 8–10 minutes until the vegetables soften and take on some color. Add garlic and cook for 1 more minute.
Step 3: Toast the Rice
Add the uncooked rice directly to the pot. Stir well and toast it for 2–3 minutes until lightly golden and coated in flavor.
Step 4: Add Seasoning & Broth
Add Cajun seasoning, paprika, salt, pepper, and cayenne (if using). Pour in the broth. Return sausage and chicken to the pot.
Step 5: Simmer
Bring to a boil. Lower heat, cover, and simmer for 20–25 minutes. Stir once halfway through to avoid sticking.
Step 6: Rest & Fluff
Turn off the heat. Let it sit, covered, for 5 minutes. Fluff with a fork. Top with sliced green onions, and serve hot!
⏲️ Cooking Time & Serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Serves: 6–8 hearty portions
🧠 Tips for the Best Cajun Jambalaya
- Brown the meat well. This creates the deep “brown” base. Don’t rush it.
- Use low-sodium broth. It helps control the salt when seasoning.
- Adjust the heat. Cajun food isn’t always spicy—but you can crank it up with cayenne or hot sauce.
- Let it sit covered. This finishes the cooking process and prevents soggy rice.
🧊 Storage & Reheating
- Refrigerator: Store up to 4 days in an airtight container.
- Freezer: Freeze up to 2 months. Thaw overnight before reheating.
- To Reheat: Microwave or warm in a skillet with a splash of broth to loosen.
🛠️ Kitchen Tools You’ll Need
- Heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife
- Measuring cups and spoons
🧂 Nutrition (Per Serving, Est.)
| Nutrient | Amount |
| Calories | 440 kcal |
| Protein | 28g |
| Carbs | 38g |
| Fats | 20g |
| Fiber | 2g |
| Sodium | 780mg |
❓Frequently Asked Questions
This Cajun jambalaya recipe brings authentic bayou flavor to your kitchen in one satisfying pot. It’s rich, rustic, and rooted in Louisiana’s countryside tradition. And best of all? No tomatoes, no problem.
Want to try other versions?
👉 Creole Jambalaya Recipe (with Tomatoes)
👉 Classic Jambalaya Recipe: Creole vs Cajun (Pillar Article)
