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
