Pin It 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.
Jambalaya instantly transports me to warm Louisiana evenings. The aroma alone brings back memories of cooking with my family, learning how spices and camaraderie make every meal special.
Ingredients
- Boneless, skinless chicken thighs: 200 g (7 oz), cut into bite-sized pieces
- Andouille sausage 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 stalks: 2, diced
- Garlic: 3 cloves, minced
- Long-grain white rice: 200 g (1 cup), rinsed
- Chicken broth: 400 ml (1 2/3 cups)
- Diced tomatoes (with juices): 1 can (400 g / 14 oz)
- 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 Chicken:
- Heat 1 tablespoon oil in large pot over medium-high. Add chicken, season with salt and pepper, sauté until browned but not fully cooked, about 3 4 minutes. Remove and set aside.
- Sear Sausage:
- Add sausage, cook until browned, about 2 3 minutes. Remove and set aside with chicken.
- Sauté Vegetables:
- Add remaining oil. Sauté onion, bell peppers and celery until softened, about 5 minutes. Stir in garlic, cook 1 minute more.
- Add Rice and Spices:
- Stir in rice, Cajun seasoning, smoked paprika, cayenne, thyme. Coat rice and vegetables in spices.
- Add Liquids:
- Pour in tomatoes (with juices) and chicken broth. Add bay leaf. Bring to simmer.
- Simmer:
- Return chicken and sausage to pot. Stir, cover, reduce heat to low. Simmer 20 25 minutes, until rice tender and liquid absorbed.
- Add Shrimp:
- Nestle shrimp on top of rice. Cover, cook another 5 minutes, until shrimp pink and cooked through.
- Finish:
- Remove from heat. Discard bay leaf. Fluff rice with fork. Garnish with parsley and green onions.
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The first time my kids helped stir the jambalaya pot, their laughter matched the sizzle in the pan. It always brings the family together over big flavors and simple joy.
Serving Suggestions
Serve your Cajun jambalaya hot, garnished with extra parsley and green onions. Pair with cornbread or a crisp green salad for a classic Southern meal.
Ingredient Swaps
Substitute shrimp with more chicken or sausage if you prefer. To make it vegetarian, use smoked tofu and vegetable broth and omit sausage and shrimp.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed.
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This Cajun jambalaya brings warmth, color and bold flavor to your table. Gather your loved ones and enjoy the taste of the South.
Recipe Questions & Answers
- → What proteins are included in this dish?
It features boneless chicken thighs, smoked sausage, and large peeled shrimp for a rich combination of flavors and textures.
- → Which spices create the signature Cajun flavor?
The blend includes Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, and bay leaf for authentic boldness.
- → Can I substitute brown rice for white rice?
Yes, brown rice can be used but requires increased cooking time and added liquid to ensure tenderness.
- → How is the shrimp cooked in this preparation?
Shrimp is added near the end of cooking and simmered just until pink and cooked through, keeping it tender and juicy.
- → What are good garnishes for this dish?
Chopped fresh parsley and sliced green onions add fresh visual appeal and complement the flavors nicely.
- → Is this dish suitable for gluten-free diets?
It can be gluten-free if gluten-free sausage is used; always check sausage ingredients to ensure allergen safety.