Easy Cajun Jambalaya

This Cajun jambalaya recipe is made in the traditional way but with a little less heat. I have always loved Cajun food but my wife doesn't like spicy food. Everyone loved this recipe and I hope you will too.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3327.4 kcal

Equipment

1 Large Dutch Oven or Heavy-Bottomed Pot Essential for even heat distribution and simmering.
1 Chef's knife
1 Cutting Board
1 Wooden Spoon or Spatula For sautéing and stirring without damaging the pot.
1 Measuring Cups and Spoons

Ingredients

Main

2 teaspoons olive oil
2 boneless skinless chicken breasts cut into bite-size pieces
8 ounces kielbasa diced
1 onion diced
1 green bell pepper diced
½ cup diced celery
2 tablespoons chopped garlic
¼ teaspoon cayenne pepper
½ teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Instructions

Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes.
Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes.
Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.

Notes

To achieve a robust flavor profile, ensure a deep, even brown on your chicken and kielbasa before adding vegetables – this creates a crucial fond. Resist the urge to lift the lid frequently during the rice cooking phase; trapped steam is vital for perfectly cooked, fluffy grains. For enhanced depth, consider using a good quality, low-sodium chicken stock. While the recipe aims for less heat, a dash of smoked paprika can add a beautiful color and a subtle smoky undertone without increasing spiciness. Always taste and adjust seasonings, especially salt, before the final simmer. The Worcestershire sauce is a key umami booster, don't omit it.