Mom’s Homemade Jambalaya
There are some recipes that just feel like home, and for me, this jambalaya is one of them. My mom has been making it for as long as I can remember, and it’s always been the dish that brings everyone to the table. The smell alone: smoky sausage, buttery rice, and that kick of Cajun seasoning, instantly takes me back to childhood.
It’s cozy, comforting, and surprisingly simple to throw together. Everything bakes in one dish, and the result is a meal that’s hearty, flavorful, and perfect for feeding a family or stocking up your fridge with leftovers. Whether you’re making it for Sunday dinner, meal prep, or just to warm up a chilly night, this jambalaya is one of those “make it once, crave it forever” kind of recipes.
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why you’ll love this recipe:
- Family favorite ? Passed down from my mom, this recipe is tried-and-true.
- Easy prep ? Everything bakes in one dish, so it’s mostly hands-off.
- Cozy + flavorful ? Cajun seasoning and sausage give it big, bold flavor.
- Meal prep friendly ? Makes a big batch that reheats beautifully.
Recipe Tips
Make sure to cover the pan tightly with foil so the rice steams properly.
Slice the sausage into smaller pieces so every bite has a little of everything.
Stir halfway through the final bake to keep the rice fluffy and evenly coated.
For extra flavor, brown the sausage before adding it to the dish.
Ingredient Swaps:
- No chicken ? Use shrimp, jackfruit, or chickpeas instead for a seafood or plant-based twist.
- No dairy ? Swap the butter for vegan butter or olive oil.
- Want more heat ? Add a diced jalapeño or extra Cajun seasoning.
- Need it milder for kids ? Cut back on the Cajun seasoning and stir in some shredded cheese at the end.
Kid Friendly Option: Go lighter on the Cajun seasoning to cut back on spice. Stir in a little shredded cheese before serving for extra kid appeal.
Meal Prep Tips: Portion into containers for quick grab-and-go lunches. It reheats really well — the flavors get even better the next day. Pair with roasted veggies or a simple salad to make it a balanced meal.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Keeps in the freezer up to 2 months. Reheat in the oven or microwave until hot.
Troubleshooting:
- Rice not cooking through? Make sure the dish is tightly covered with foil during the first bake so the steam cooks the rice evenly. If it still seems underdone, add ¼ cup of broth or water, cover again, and bake 10 more minutes.
- Too salty? Cajun seasoning blends vary a lot in saltiness. Start with less and taste at the end, adding more if needed.
- Dry texture? This recipe is naturally rich and saucy. If it looks too dry after baking, stir in a splash of broth or even a spoonful of tomato sauce before serving.
- Want it spicier? Stir in a dash of hot sauce or cayenne with the soups before baking.
more dinner options to try:
Mom’s Homemade Jambalaya
Ingredients
- 1 lb chicken diced and cooked
- 1 lb andouille sausage sliced into 4ths
- 2 cups uncooked rice Zatarain’s rice is best
- 10.5 oz French onion soup
- 10.5 oz tomato soup
- 10.5 oz beef consommé
- 1 stick grass-fed butter 1/2 cup
- Cajun seasoning Tony’s or Slap Ya Mama
- Olive oil for cooking
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- In a skillet, cook chicken with olive oil and Cajun seasoning until it reaches 160°F.
- Slice sausage and add it to the baking dish with soups and rice. Stir in cooked chicken.
- Cut butter into slices and place evenly on top.
- Sprinkle with more Cajun seasoning, cover with foil, and bake 40 minutes.
- Remove foil, stir, and bake uncovered 15 minutes until bubbly and golden.
Are we using condensed soup for all three? And what kind of zatarains rice? The jambalaya dinner kit they sell?
Hi Caitlin,
yes, they are all condensed 10.5 oz cans. it’s just the regular zatarains rice in the rice isle, not the jambalaya kit.