Save A vibrant and hearty one-bowl dish featuring bold Cajun spices, succulent chicken, smoky sausage, and tender shrimp, all simmered with vegetables and rice for an authentic Southern comfort meal.
I first made jambalaya at a family gathering and the blend of spices instantly transported everyone to the heart of Louisiana. It quickly became a favorite for its comforting warmth and vibrant taste.
Ingredients
- Boneless, skinless chicken thighs: 200 g (7 oz), cut into bite-sized pieces
- Andouille or smoked sausage: 150 g (5 oz), sliced
- Large shrimp: 150 g (5 oz), peeled and deveined
- Onion: 1 medium, diced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Long-grain white rice: 200 g (1 cup), rinsed
- Chicken broth: 400 ml (1 2/3 cups)
- Diced tomatoes: 1 can (400 g / 14 oz), with juices
- Cajun seasoning: 2 tbsp, store-bought or homemade
- Smoked paprika: 1/2 tsp
- Cayenne pepper: 1/4 tsp, adjust to taste
- Dried thyme: 1 tsp
- Bay leaf: 1
- Salt and black pepper: To taste
- Vegetable oil: 2 tbsp
- Chopped fresh parsley: 2 tbsp
- Sliced green onions: For garnish (optional)
Instructions
- Brown the chicken:
- In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and sauté until browned but not fully cooked, about 3,4 minutes. Remove and set aside.
- Cook the sausage:
- Add sausage to the pot and cook until browned, about 2,3 minutes. Remove and set aside.
- Sauté vegetables:
- Add the remaining oil, then sauté onion, bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add rice and spices:
- Add rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Stir to coat everything evenly with spices.
- Add liquids:
- Pour in diced tomatoes with juices and chicken broth. Add bay leaf. Bring mixture to a simmer.
- Simmer:
- Return chicken and sausage to the pot. Stir, cover, and reduce heat to low. Simmer for 20,25 minutes until rice is tender and liquid absorbed.
- Cook shrimp:
- Nestle shrimp on top of rice and cover. Cook for another 5 minutes, until shrimp are pink and cooked through.
- Finish:
- Remove from heat, discard bay leaf, and fluff jambalaya with a fork. Garnish with parsley and sliced green onions.
Save This jambalaya has become our go-to for family birthdays, with everyone grabbing spoonfuls straight from the pot and sharing stories around the table.
Pairing Suggestions
Jambalaya pairs beautifully with a crisp Sauvignon Blanc or a cold lager. Cornbread or a simple side green salad adds a wonderful contrast.
Variations
Substitute shrimp with extra chicken or sausage to suit different tastes. Try swapping white rice for brown rice for a whole-grain twist.
Nutritional Information
Per serving: Calories ~480, Total Fat: 16 g, Carbohydrates: 51 g, Protein: 30 g.
Save This Cajun jambalaya recipe brings everyone together with its bold flavors and beautiful colors. Enjoy every spicy, savory bite!
Kitchen Guide
- → What type of sausage is best for this dish?
Andouille or smoked sausage adds the classic smoky flavor essential to Cajun jambalaya, but you can substitute with your preferred smoked sausage for similar taste.
- → Can I use other proteins besides chicken and shrimp?
Yes, you can replace shrimp with extra chicken or sausage, or incorporate other seafood or meats you prefer to suit your taste.
- → How spicy is this dish?
The dish features moderate heat from Cajun seasoning and a touch of cayenne pepper. Adjust the cayenne to your heat preference or add hot sauce for extra kick.
- → Is it possible to make this with brown rice?
Brown rice can be used, but it requires more liquid and longer cooking time to ensure the rice is fully tender.
- → What are good serving suggestions for this dish?
This hearty bowl pairs well with a crisp Sauvignon Blanc or a cold lager to balance the bold and smoky flavors.
- → Any tips for cooking shrimp perfectly in this dish?
Add the shrimp toward the end of cooking and cover to steam for about 5 minutes, ensuring they remain tender and juicy without overcooking.