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Cajun Jambalaya: A Classic One-Pot Dish for Fall Football Feasts
A large Dutch oven filled with steamy Cajun jambalaya featuring rice,
sausage, and chicken.
By: Accidental Cajun Experiences
Jambalaya Season Is Here
In Louisiana, the return of football season signals the unofficial start of “jambalaya season.” Whether it’s a tailgate party, a family reunion, or just a chilly Sunday afternoon, there’s no better comfort food than a big pot of smoky, spicy, stick-to-your-ribs jambalaya.
And not just any jambalaya- we’re talking about the Cajun-style brown jambalaya that skips the tomatoes and leans heavy into the deep, rich flavors of seared meats, browned vegetables, and Louisiana spice blends. It’s rustic, unfussy, and beloved across Acadiana.
Unlike its Creole cousin (which includes tomatoes and has roots in New Orleans), brown jambalaya is all about depth. Each step builds on the last- starting with the "fond" that forms from browning sausage and chicken, and ending with rice that soaks up every drop of bold flavor.
Why This Recipe Works
This recipe comes from our friend and ACE co-founder James Cullen, an award-winning chef and writer who’s spent years perfecting his approach. It feeds a crowd, freezes well, and delivers that perfect bite of Cajun soul- no shortcuts, but nothing complicated either.
Ingredients (Serves 4–6)
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2 Tbsp canola oil
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1–2 Tbsp bacon fat
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1 lb andouille or smoked sausage, sliced
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1 lb tasso or smoked ham, cubed
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3 lb chicken thighs, cubed
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2 cups diced onions
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1 cup diced celery
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1 cup diced green bell pepper
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1 cup diced red bell pepper
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1 Tbsp minced garlic
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp cayenne
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¼ tsp white pepper
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1 tsp garlic powder
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2 tsp dried thyme
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2 tsp dried oregano
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3 bay leaves
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2 oz tomato paste (optional modern twist)
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1 tsp hot sauce (like Tabasco)
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1 tsp Worcestershire sauce
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½ tsp soy sauce
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2½ cups chicken stock
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2½ cups beef stock
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4 cups long grain or parboil rice
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2 oz butter
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1 bunch green onions, sliced
Equipment
- 8–10 qt Dutch oven or heavy-bottomed pot
- Sharp knife + cutting board
- Wooden spoon
- Tongs
How to Make Cajun Jambalaya
1. Sear the Meats
Heat the oil and bacon fat in your pot. Sear sausage, tasso, and chicken until browned. Remove and set aside.
2. Build the Flavor Base
In the same pot, brown the onions for 5 minutes. Add celery and peppers. Stir often, scraping the bottom to release fond.
3. Spice It Up
Add garlic, all the dried spices, and tomato paste (if using). Stir until fragrant.
4. Deglaze and Simmer
Return meats to the pot. Add Worcestershire, hot sauce, soy, and both stocks. Bring to a boil and stir in butter.
5. Add the Rice
Pour in the rice, give it a final stir, cover, and reduce heat to low. Cook for 10 minutes.
6. Rest and Finish
Stir gently, re-cover, and cook another 10 minutes. Remove from heat and let sit- covered- for 20–25 minutes.
7. Garnish and Serve
Fluff rice with a fork, fold in sliced green onions, and serve hot.
Cajun Cooking Tips
- Skip the tomatoes if you're going full traditional. That’s Creole territory.
- Don’t rush the browning. That’s where the flavor starts.
- Let it rest- your rice will finish cooking off-heat, and flavors will mellow beautifully
- Make extra. This is even better the next day.
Hosting a Tailgate or Big Group?
This is your go-to one-pot wonder. James often makes double batches and serves it straight from the pot. It's low-lift once it’s cooking, and guests can serve themselves.
Want to taste the real deal in New Orleans? Join us for an Accidental Cajun Experience food tour- we’ll show you where locals go for the best brown jambalaya and so much more.
Accidentalcajunexperiences.com
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