Description
Jambalaya is a classic Louisiana one-pot meal featuring tender chicken, smoky sausage, shrimp, vegetables, rice, and bold Cajun spices. It’s hearty, comforting, and perfect for feeding a crowd.
Ingredients
Protein
- 1 lb (450 g) boneless chicken thighs, diced
- 12 oz (340 g) smoked sausage, sliced
- 1 lb (450 g) shrimp, peeled and deveined
Vegetables & Aromatics
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 green onions, sliced
- Fresh parsley, chopped (for garnish)
Pantry
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 1½ cups long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Heat the oil: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
- Brown the chicken: Add diced chicken thighs and cook for 5–6 minutes until browned on all sides but not fully cooked through. Remove chicken from the pot and set aside.
- Cook the sausage: Add sliced smoked sausage to the pot and cook until lightly browned, about 3–4 minutes.
- Sauté the vegetables: Add diced onion, green bell pepper, celery, and minced garlic to the pot. Cook for 5–6 minutes until the vegetables are softened and fragrant.
- Add liquids and spices: Stir in the canned diced tomatoes, long-grain rice, chicken broth, Cajun seasoning, smoked paprika, dried thyme, and bay leaves. Mix everything well.
- Return chicken and simmer: Add the browned chicken back into the pot. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 20 minutes until the rice is tender and has absorbed most of the liquid.
- Add shrimp: Stir in the peeled and deveined shrimp and cook for 4–5 minutes until the shrimp turn pink and are fully cooked.
- Finish and serve: Remove bay leaves from the pot. Garnish the jambalaya with sliced green onions and chopped fresh parsley. Serve hot and enjoy.
Notes
- Adjust the Cajun seasoning according to your preferred spice level for a milder or spicier dish.
- Using Andouille sausage adds an authentic Louisiana flavor to the jambalaya.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For a gluten-free version, ensure that the sausage and Cajun seasoning are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Creole
