Our family friend Chuck gave me this recipe for Cajun jambalaya. It differs from the Creole jambalaya that MawMaw taught me to make. Cajun jambalaya is brown; whereas Creole jambalaya is red.

Like Creole jambalaya, you can vary the meat according to what you like. I always add chicken and andouille to brown jambalaya, but you can use ham, a different type of sausage, etc. It’s all a matter of preference (and what’s available!).

Yield: 6 servings


  • 1 whole chicken, cut up (3-4 lbs.)
  • 1 lb. andouille
  • 2 T vegetable oil (if necessary)
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 3 green onions, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 6 cups chicken broth (or water)
  • 1 T salt (or to taste)
  • 1 t black pepper (or to taste)
  • 1 t cayenne (or to taste)
  • 2 c uncooked rice

Brown the sausage over a medium heat. Remove from pot and drain on paper towels. Brown chicken in the sausage fat. Remove chicken and drain on paper towels.

Add the 2 T oil to the pot (if necessary). Saute the onions until golden – about 2-3 minutes.

Add the bell pepper, celery, and garlic. Saute until soft.

Add the chicken to the pot, along with the broth, salt, and peppers. Simmer covered (with the lid slightly askew) on medium-low until the chicken is tender – about 20 minutes.

Raise the flame to high. Bring to a boil and add the rice.

Reduce the flame to low. Simmer covered until the rice is done – 20 minutes for white rice; 30 minutes for brown.

Fluff and serve. (Shhhhhh. Don’t tell anyone that I actually prefer brown jambalaya.)