Description
This hearty jambalaya combines tender chicken, smoky andouille sausage, juicy shrimp, long-grain rice, tomatoes, vegetables, and Cajun seasoning in one flavorful pot.
Ingredients
3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
11 ounces fully cooked andouille sausage, sliced
2 tablespoons Cajun seasoning
1 yellow onion, diced
2 green bell peppers, seeded and diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 cups uncooked long-grain white rice, rinsed
1 bay leaf
1 (15-ounce) can crushed tomatoes
3 cups low-sodium chicken broth
1 pound large shrimp (16–20 count), peeled and deveined
Sliced green onions and chopped parsley, for garnish
Instructions
1. Coat the chicken with 1 tablespoon Cajun seasoning. Heat 2 tablespoons olive oil in a large Dutch oven or deep, wide pot over medium-high heat. Cook the chicken until lightly browned and cooked through, then transfer it to a plate.
2. Add the remaining tablespoon of olive oil and the sliced andouille sausage. Cook for a few minutes until lightly browned on both sides, then transfer it to the plate with the chicken.
3. Add the onion, bell peppers, and celery to the pot. Cook for 4–5 minutes until softened, adding a little extra oil if needed.
4. Stir in the garlic, remaining tablespoon of Cajun seasoning, and red pepper flakes. Cook for about 30 seconds.
5. Add the rice and stir for about 1 minute to lightly toast it with the vegetables and seasonings. Add the bay leaf, crushed tomatoes, and chicken broth. Bring to a simmer.
6. Reduce the heat to low, cover, and cook for about 7–8 minutes, stirring only occasionally to prevent sticking. Stop when the rice reaches al dente.
7. Remove the bay leaf. Gently mix in the shrimp, cooked sausage, and chicken. Cover the pot, turn off the heat, and leave it for 4–5 minutes until the shrimp cook through and the rice absorbs the remaining liquid.
8. Taste and adjust salt and pepper if needed. Finish with sliced green onions and chopped parsley before serving.
Notes
Use long-grain white rice such as basmati or jasmine. Short-grain rice can become soft or mushy.
Avoid excessive stirring because it releases starch and can soften the rice.
Begin checking basmati or jasmine rice after about 7–8 minutes. Leave it slightly al dente because it continues cooking while the shrimp rest in the covered pot.
Parboiled rice works well for firmer, fluffier grains. Follow the package cooking time and add extra broth or water if needed.
Long-grain brown rice needs additional cooking time and liquid.
Add the shrimp near the end so they stay tender instead of becoming rubbery.
Reduce or omit the red pepper flakes for a milder jambalaya.
Andouille sausage works traditionally, but you can substitute chorizo.
You can also use chicken, beef, pork, oysters, crawfish, or mussels.
If your Cajun seasoning contains no herbs, add about 1 teaspoon each of thyme and oregano for extra Creole-style flavor.
Use a large Dutch oven or stockpot because this recipe makes a substantial amount.
Store leftovers in an airtight container in the refrigerator for 4–5 days.
Freeze jambalaya for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun and Creole
Nutrition
- Serving Size: 1 serving
- Calories: 458
- Sugar: 4 g
- Sodium: 793 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 159 mg