Cajun Jambalaya Recipe

Introduction

Cajun Jambalaya is a flavorful, hearty dish that brings together tender chicken, spicy sausage, and succulent shrimp all simmered with aromatic vegetables and rice. This classic Louisiana recipe is perfect for a comforting family meal that’s filled with bold, smoky spices.

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

1. 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. Add the sliced andouille sausage to the pot and cook until browned, about 3 minutes. Remove and set aside.
2. Step 2: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, bell pepper, and celery for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Step 3: Add the rice to the pot and stir for 1-2 minutes to toast it slightly. Then stir in the Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, cayenne pepper (if using), and the bay leaf.
4. Step 4: Pour in the chicken broth and diced tomatoes. Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent the rice from sticking.
5. Step 5: When the rice is tender, add the peeled and deveined shrimp. Gently stir, cover, and cook for 5 minutes until the shrimp turns pink and is fully cooked. Remove the bay leaf from the pot.
6. Step 6: Remove the pot from heat and allow the jambalaya to sit covered for 5 minutes. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy your flavorful meal.

Tips & Variations

• For added depth, try using homemade Cajun seasoning or adjust the cayenne to control the spice level.
• Substitute chicken thighs for breasts to keep the meat more tender and juicy.
• Add smoked sausage or substitute andouille with kielbasa for a different flavor profile.
• Use brown rice for a nuttier texture, but increase cooking time and broth accordingly.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the rice seems dry. Jambalaya can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jambalaya without seafood?

Yes, you can omit the shrimp if you prefer a fully meat-based jambalaya. Simply increase the amount of chicken or sausage or add other protein like ham or pork.

What can I use if I don’t have andouille sausage?

If andouille is not available, smoked sausage, kielbasa, or chorizo are great substitutes that provide a similar smoky and spicy flavor.

Cajun Jambalaya Recipe

Print Recipe

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4.8 from 102 reviews

A hearty and flavorful Cajun Jambalaya featuring tender chicken, spicy andouille sausage, succulent shrimp, and aromatic vegetables simmered with long-grain rice and robust Cajun spices. This classic Louisiana dish is perfect for a comforting and satisfying meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Louisiana Creole

Ingredients

Scale 1x2x3x

Proteins

• 1 lb chicken breast or thighs, diced
• 12 oz andouille sausage, sliced
• 1/2 lb shrimp, peeled and deveined

Vegetables & Aromatics

• 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 & Spices

• 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

1. Sear the Chicken and Sausage: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook for 3-4 minutes until browned on all sides. Remove the chicken from the pot and set aside. Add sliced andouille sausage to the same pot and cook for about 3 minutes until browned. Remove and set aside with the chicken.
2. Cook the Vegetables: 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 and fragrant. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
3. Toast the Rice and Add Seasonings: Add the long-grain rice to the pot and stir continuously for 1-2 minutes to lightly toast the grains. Then incorporate the Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, cayenne pepper (if using), and add the bay leaf. Mix everything thoroughly to evenly coat the rice with the spices.
4. Simmer the Jambalaya: Pour in the chicken broth and diced tomatoes including the juice. Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
5. Add the Shrimp: Once the rice is tender and most of the liquid is absorbed, gently fold in the peeled and deveined shrimp. Cover the pot again and cook for about 5 minutes until the shrimp turn pink and are fully cooked. Remove and discard the bay leaf.
6. Garnish and Serve: Remove the pot from heat and allow the jambalaya to rest for 5 minutes to further absorb flavors. Garnish with chopped green onions and fresh parsley before serving hot. Enjoy this warm and delicious Cajun classic!

Notes

• For extra heat, increase the cayenne pepper or add hot sauce to taste.
• Andouille sausage can be substituted with smoked kielbasa or chorizo if unavailable.
• Make sure to stir occasionally during simmering to prevent rice from sticking or burning.
• Leftovers can be refrigerated for up to 3 days and reheat well.
• For a gluten-free version, verify that the sausage and Cajun seasoning are gluten-free.

Keywords: Cajun Jambalaya, spicy jambalaya, chicken and sausage jambalaya, shrimp jambalaya, Louisiana recipe, one pot meal, Creole rice dish