Cajun Jambalaya
A hearty and flavorful one-pot dish from Louisiana, combining rice, meats, seafood, and spices, perfect for feeding a crowd.
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!
Notes
Cajun Jambalaya is best served hot. It pairs well with a simple side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.