If you grew up watching Justin Wilson on PBS with his trademark Cajun drawl — “I gar-on-tee!” — then you know his food was as big in flavor as it was in personality.
His jambalaya recipe remains a Southern classic: bold, spicy, and overflowing with sausage, chicken, and rice, all cooked in one deeply seasoned pot.
This Justin Wilson–inspired jambalaya recipe brings that same spirit into your kitchen. It’s down-home, deeply satisfying, and doesn’t cut corners when it comes to flavor.
Whether you’re cooking for a crowd or making a cozy Sunday supper, this dish will have your whole house smelling amazing and your guests asking for seconds.
Why You’ll Love This Recipe
This isn’t just any jambalaya — it’s Cajun-style, which means no tomatoes, no shortcuts, and big flavor from browned meats, onions, peppers, and just the right amount of spice. It’s smoky, savory, and perfectly seasoned, with fluffy rice absorbing all the goodness in one glorious pot.
Best of all, it’s made with pantry staples and flexible enough to use whatever proteins you have on hand. It’s a one-pot meal that feeds a crowd and feels like a celebration every time you make it.
What You’ll Need
- 2 tbsp vegetable oil
- 1 lb boneless chicken thighs or breast, diced
- 12 oz andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 2 bay leaves
- Salt and pepper, to taste
- Optional: green onions or parsley for garnish
- Optional: a splash of hot sauce (Justin Wilson would approve)
Pro Tips
- Use andouille sausage for authentic flavor — it’s smoky, spicy, and essential in Cajun cooking.
- Brown your meats well — that caramelization adds tons of flavor to the finished dish.
- Don’t stir too much while rice cooks — it keeps the grains fluffy, not mushy.
- Let it rest after cooking for 5–10 minutes so the rice finishes steaming.
- Adjust the spice level to your liking with hot sauce or extra Cajun seasoning.
Tools You’ll Need
- Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Lid or foil (for covering the pot)
Substitutions & Variations
- No andouille? Use smoked sausage, kielbasa, or spicy Italian sausage.
- Add shrimp: Stir in peeled shrimp during the last 5 minutes of cooking.
- Make it smoky: Add ½ tsp liquid smoke for extra depth.
- Vegetarian version: Skip the meat and use veggie broth — add mushrooms or tofu for body.
Make Ahead Tips
You can prep all your chopped vegetables and meats ahead of time. Jambalaya also tastes even better the next day as the flavors deepen.
Store leftovers in the fridge for up to 4 days or freeze in airtight containers for up to 2 months.
Instructions
1. Brown the Meats
Heat oil in a Dutch oven over medium-high heat. Add sausage slices and cook until browned, about 3–4 minutes. Remove and set aside.
Add chicken and cook until browned and cooked through, another 5–6 minutes. Remove and set aside with sausage.
2. Sauté the Veggies
Add onion, bell pepper, and celery to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute more.
3. Season & Add Rice
Add Cajun seasoning, paprika, thyme, and rice. Stir to coat the rice in the spices and oil, toasting lightly for 1–2 minutes.
4. Add Broth and Simmer
Return chicken and sausage to the pot. Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
5. Rest & Serve
Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork. Serve hot, garnished with green onions or parsley, and a few dashes of hot sauce if desired.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to rehydrate the rice.
Freeze for up to 2 months for future comfort meals.
Recipe FAQs
1. What’s the difference between Cajun and Creole jambalaya?
Cajun jambalaya (like this one) doesn’t include tomatoes, while Creole versions often do. Cajun is smokier and earthier, Creole is more tomato-rich and sweet.
2. Can I use brown rice instead of white?
Yes, but increase the broth slightly and extend the cooking time to about 45 minutes.
3. Is this recipe spicy?
It has a mild kick, but you can control the heat by adjusting the Cajun seasoning and hot sauce.
4. Can I make it in an Instant Pot?
Yes! Sauté everything on “Sauté” mode, then cook on High Pressure for 8 minutes with a quick release. Fluff and let rest.
The Final Stir
This Justin Wilson–style jambalaya is a Southern classic that brings flavor, soul, and a little Cajun magic to the table.
With smoky sausage, tender chicken, and just the right amount of spice, it’s a dish you’ll turn to again and again — I gar-on-tee! If you try it, let me know in the comments how you served it — and whether you added shrimp, heat, or your own family twist.