Cajun Jambalaya is a classic dish that comes from Louisiana. It combines rice with meat, seafood, and spices, making it a hearty and flavorful meal. This one-pot dish is perfect for feeding a crowd and brings a taste of the South right to your kitchen.
Why Make This Recipe
Making Cajun Jambalaya is a great way to enjoy bold flavors in a simple and satisfying meal. You can easily customize it to your taste, whether you like chicken, sausage, or shrimp. Plus, it’s a quick weeknight dinner that doesn’t require a lot of cleanup since everything cooks in one pot.
How to Make Cajun Jambalaya
Cajun Jambalaya is easy to prepare, and the steps are straightforward. You’ll start by cooking the meats, then add in vegetables, rice, and seasonings. Finally, everything simmers together to create a delicious dish that is sure to impress your family or guests.
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)
Directions:
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 and set aside. Add the sliced andouille sausage and cook until browned, about 3 minutes. Remove and set aside.
Cook the Vegetables: Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions, bell pepper, and celery for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Toast the Rice and Add Seasonings: Add the rice to the pot and stir for 1-2 minutes to toast it slightly. Stir in the Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne, and bay leaf.
Simmer the Jambalaya: Pour in the chicken broth and diced tomatoes. Return the cooked chicken and sausage to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking.
Add the Shrimp: Once the rice is tender, add the shrimp and gently stir. Cover and let cook for 5 minutes until the shrimp is pink and fully cooked. Remove the bay leaf.
Garnish and Serve: Remove from heat and let it sit for 5 minutes before serving. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy!
How to Serve Cajun Jambalaya
Cajun Jambalaya is best served hot. You can serve it in individual bowls or family-style right from the pot. It pairs well with a simple side salad or some crusty bread to soak up the flavors.
How to Store Cajun Jambalaya
If you have leftovers, store them in an airtight container in the refrigerator. It can last for up to 3-4 days. To reheat, you can use the microwave or warm it up in a pot on the stove, adding a little extra broth if necessary to keep it moist.
Tips to Make Cajun Jambalaya
- Spice it Up: Adjust the level of spices according to your taste. If you love heat, add more cayenne pepper or some hot sauce.
- Don’t Skip the Searing: Searing the meat first adds great flavor to the dish.
- Fresh Ingredients: Use fresh vegetables and high-quality sausage for the best taste.
Variation
You can easily switch up the ingredients! If you’re not a fan of shrimp, you can use only chicken and sausage. You can also add vegetables like okra or corn if you like.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but brown rice will require a longer cooking time. You may need to adjust the amount of liquid and cooking time accordingly.
2. Is Cajun Jambalaya spicy?
It can be spicy depending on the amount of Cajun seasoning and cayenne pepper you use. You can adjust these ingredients to make it milder.
3. Can I make it ahead of time?
Absolutely! You can prepare it a day in advance. Just reheat it when you’re ready to serve.
Cajun Jambalaya
Ingredients
Meats
- 1 lb chicken breast or thighs, diced
- 12 oz andouille sausage, sliced
- ½ lb shrimp, peeled and deveined
Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 green onions , chopped (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
Grains
- 2 cups long-grain white rice
Liquids
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
Oils
- 2 tbsp olive oil
Spices
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 leaf bay leaf
Instructions
Preparation
- 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 and set aside.
- Add the sliced andouille sausage and cook until browned, about 3 minutes. Remove and set aside.
Cooking
- Add the remaining 1 tbsp of olive oil to the pot. Sauté the onions, bell pepper, and celery for 5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the rice to the pot and stir for 1-2 minutes to toast it slightly.
- Stir in the Cajun seasoning, smoked paprika, thyme, black pepper, salt, cayenne, and bay leaf.
- Pour in the chicken broth and diced tomatoes. Return the cooked chicken and sausage to the pot.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking.
- Once the rice is tender, add the shrimp and gently stir. Cover and let cook for 5 minutes until the shrimp is pink and fully cooked.
- Remove the bay leaf.
Serving
- Remove from heat and let it sit for 5 minutes before serving.
- Garnish with chopped green onions and fresh parsley.
- Serve hot and enjoy!
