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Cajun Jambalaya 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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/cajun-jambalaya-recipe/