Simplifying Jambalaya: A Cajun Favorite for Modern Kitchens

I may earn a commission if you click on a link and buy something.

What happens when a classic Cajun dish meets a modern, time-conscious kitchen? You get Anne Clark’s chicken and sausage jambalaya. Arecipe steeped in heritage but lovingly adapted for today’s home cooks.

In this episode of Hand Me Down Recipes, I’m joined by Anne from My Kitchen Serenity, and we talk about the deep roots of her family’s jambalaya, how she’s simplified it over time, and why it’s still the dish that shows up for holidays, potlucks, and weeknight dinners alike.

What We Talk About in This Episode

The “Cajun trinity” and how frozen veggies can save the day
Why chicken thighs win in a dish like this
The importance of not lifting the lid (really—it matters!)
Adjusting spice levels to suit your own taste
Anne’s treasured handwritten recipe and her mom’s vintage recipe box
How her family eats jambalaya with French bread and green beans (or tucked inside a hollowed-out roll!)

This conversation isn’t just about a recipe—it’s about food as a link to memory, family, and practicality. Anne’s version of jambalaya reminds us that we don’t have to sacrifice flavor or tradition to simplify the process. And that sometimes, comfort food can come together in a single pot—with room for substitutions, leftovers, and lots of personal touches.