This Cajun jambalaya is a warm and hearty dish packed with chicken, shrimp, and sausage, all mixed together with flavorful rice. It’s like a hug on a plate!
What I love most is how everything cooks in one pot, making clean-up a breeze. Perfect for when friends come over, or when I just want a tasty dinner without too much fuss!
Key Ingredients & Substitutions
Andouille Sausage: This is a must-have for authentic Cajun flavor. If you can’t find andouille, smoked sausage or kielbasa works too, but they won’t have the same kick. Some prefer chicken sausage for a lighter option.
Rice: Long-grain white rice is the traditional choice, but you can use brown rice or basmati if you want more fiber. Just remember to adjust the cooking time as brown rice takes longer to cook.
Cajun Seasoning: You can buy Cajun seasoning or make your own with paprika, garlic powder, onion powder, cayenne pepper, and oregano. I like to adjust it based on how spicy I want it!
Shrimp: Fresh shrimp are best for flavor and texture, but frozen shrimp works well too. Just make sure to thaw them properly before adding. I also love using shrimp with the shells on for extra flavor, but that’s a personal choice.
How Do I Ensure My Rice Is Cooked Just Right?
Cooking perfect rice for jambalaya can be tricky, but it’s all about the timing. Here are some tips to get it right:
- Rinse the rice before cooking to remove excess starch. This helps prevent it from becoming gummy.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking. A Dutch oven is great for this!
- Keep the lid on while simmering to trap steam; this aids the cooking process.
- Check rice after about 15 minutes. If it’s not ready, give it a few more minutes, but don’t overcook it or it’ll become mushy.
Fluff it with a fork gently after cooking to keep the grains separate and keep that texture just right!
Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Base:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 ounces andouille sausage, sliced into rounds
- 1 pound large shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
For the Rice Mixture:
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning (or more to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- 3 green onions, sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious jambalaya takes about 15 minutes to prepare and 30 minutes to cook. In total, you’ll spend about 45 minutes to have a full pot of flavorful Cajun jambalaya ready to enjoy!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the bite-sized chicken pieces, season them lightly with salt and pepper, and cook until they’re nicely browned on all sides, which should take about 5 minutes. Once done, remove the chicken from the pot and set it aside.
2. Brown the Sausage:
In that same pot, add the sausage slices and cook them for about 3-4 minutes until they’re browned. After cooking, remove them from the pot and keep them with the chicken.
3. Sauté the Vegetables:
Add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion, green bell pepper, and celery. Cook while stirring occasionally until the vegetables become softened, which will take about 5 minutes.
4. Add Garlic:
Next, stir in the minced garlic and cook for another minute until it becomes fragrant. You’ll love how it smells!
5. Mix in the Seasonings:
Add the drained diced tomatoes, Cajun seasoning, thyme, smoked paprika, cayenne pepper (if using), and a pinch of salt and black pepper. Give it a good stir to combine everything well.
6. Stir in the Rice:
Add the rice into the pot, ensuring that all the grains get coated well with the spices and vegetables. This step is important for flavor!
7. Combine Chicken and Sausage:
Return the browned chicken and sausage back to the pot. Pour in the chicken broth and bring the mixture to a boil.
8. Simmer the Jambalaya:
Once boiling, reduce the heat to low, cover, and let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Add the Shrimp:
With about 5 minutes left of cooking, tuck the shrimp into the rice mixture, cover again, and continue cooking until the shrimp turn pink and opaque.
10. Let it Rest:
Remove the jambalaya from heat and let it sit covered for an additional 5 minutes. This helps to marry all the flavors together.
11. Fluff the Rice:
Using a fork, fluff the rice gently to keep everything nice and mix it up. Taste it and see if you want to add more seasoning!
12. Serve and Enjoy:
Garnish your jambalaya with sliced green onions and optional chopped parsley before serving. Enjoy this hearty dish with family and friends!
This jambalaya is sure to warm up any gathering with its delightful spices and deliciousness. Enjoy every bite!
Can I Use Instant Rice Instead of Long-Grain Rice?
Yes, you can use instant rice, but you’ll need to adjust the cooking time. Add it towards the end of the cooking process according to the package instructions, usually about 5-10 minutes, so it doesn’t get overcooked.
Can I Make Jambalaya Without Shrimp?
Absolutely! If you’re not a fan of shrimp or have allergies, feel free to omit it. You can add extra chicken or sausage to maintain the protein content and flavor.
How Can I Store Leftover Jambalaya?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if the rice has dried out during storage.
Can I Freeze Jambalaya?
Yes! Jambalaya freezes well. Allow it to cool completely, then store it in airtight containers or freezer bags for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat.
