Cajun Jambalaya Recipe
Introduction
Cajun Jambalaya is a hearty, flavorful dish that brings together chicken, sausage, shrimp, and rice in a rich, spicy sauce. This one-pot meal is perfect for a satisfying dinner with bold Cajun spices that warm the soul.
Ingredients
- 1 lb chicken breast or thighs, diced
- 12 oz andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 bay leaf
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned. Remove the chicken and set aside. Next, add the sliced andouille sausage and cook until browned, about 3 minutes. Remove and set aside with the chicken.
- Step 2: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onions, bell pepper, and celery for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Step 3: Add the rice to the pot and stir continuously for 1-2 minutes to toast it slightly. Mix in the Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, cayenne pepper (if using), and bay leaf.
- Step 4: Pour in the chicken broth and diced tomatoes with their juices. Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is tender.
- Step 5: Add the shrimp to the pot and gently stir to combine. Cover and cook for an additional 5 minutes, or until the shrimp turns pink and is fully cooked. Remove the bay leaf before serving.
- Step 6: Remove the pot from heat and let it rest for 5 minutes. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy your flavorful Cajun jambalaya!
Tips & Variations
- For extra depth, deglaze the pot with a splash of white wine after cooking the sausage and chicken.
- Use smoked sausage if andouille is unavailable to maintain a smoky flavor.
- Adjust cayenne pepper quantity to control the heat level.
- Swap shrimp for crawfish tails or omit seafood for a meat-only jambalaya.
- For a spicier kick, add fresh chopped jalapeños along with the vegetables.
Storage
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the rice and heat gently on the stove or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make jambalaya ahead of time?
Yes, jambalaya can be prepared a day in advance. The flavors often deepen overnight, making it even more delicious. Just be sure to cool it completely before refrigerating.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked sausage or chorizo can work well as alternatives, providing a similar smoky flavor to the dish.
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Cajun Jambalaya Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This classic Cajun Jambalaya recipe combines tender chicken, spicy andouille sausage, succulent shrimp, and aromatic vegetables all simmered together with fragrant seasonings and rice for a hearty, flavorful one-pot meal. Perfect for a comforting dinner that brings the bold flavors of Louisiana right to your table.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, diced
- 12 oz andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Pantry
- 2 tbsp olive oil
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 bay leaf
Instructions
- Sear the Chicken and Sausage: Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned. Remove the chicken and set aside. Next, add the sliced andouille sausage to the pot and cook until browned, about 3 minutes. Remove and set aside with the chicken.
- Cook the Vegetables: Add the remaining 1 tbsp of olive oil to the same pot. Sauté the diced onions, bell peppers, and celery for 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast the Rice and Add Seasonings: Add the rice to the pot and stir continuously for 1-2 minutes to lightly toast it. Then stir in the Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, cayenne pepper if using, and the bay leaf, mixing well to coat the rice and vegetables with spices.
- Simmer the Jambalaya: Pour in the chicken broth and canned diced tomatoes. Return the cooked chicken and sausage back to the pot. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- Add the Shrimp: Once the rice is tender and most of the liquid is absorbed, gently fold in the peeled and deveined shrimp. Cover and cook for an additional 5 minutes until the shrimp turn pink and are fully cooked through. Remove the bay leaf before serving.
- Garnish and Serve: Remove the pot from heat and let the jambalaya sit covered for 5 minutes to allow flavors to meld. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy your flavorful Cajun jambalaya!
Notes
- Use chicken thighs for a juicier texture or chicken breasts for leaner meat.
- Adjust cayenne pepper amount based on your preferred spice level.
- Andouille sausage can be substituted with smoked kielbasa or chorizo if unavailable.
- Stir occasionally during simmering to prevent rice from sticking or burning.
- Letting the jambalaya rest before serving enhances the flavor blending.
- For a gluten-free version, ensure the Cajun seasoning and sausage are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun Jambalaya, one pot meal, Louisiana recipe, chicken jambalaya, seafood jambalaya, spicy rice dish
