This Cajun Jambalaya is a spicy, flavor-packed dish filled with chicken, shrimp, and sausage. It’s like a big warm hug in a bowl, perfect for sharing with family and friends!
What I love is how everything cooks together in one pot, making clean-up a breeze! Plus, the mix of meats and spices will make your taste buds do a happy dance! 💃
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs add great flavor and tenderness. If you prefer, you can substitute with chicken breast for a lighter option or use rotisserie chicken for convenience.
Sausage: Andouille is traditional and gives a smoky flavor. If you can’t find it, any smoked sausage will work, like kielbasa. For a lighter dish, you could use turkey sausage.
Shrimp: Large shrimp are best for this recipe, but feel free to use smaller shrimp or even diced fish. If you’re avoiding seafood, you can skip this altogether and add more chicken.
Cajun Seasoning: This is key for authentic flavor. If you don’t have Cajun seasoning, you can mix paprika, onion powder, garlic powder, and a pinch of cayenne for something similar.
How Do I Get the Rice Perfectly Cooked in Jambalaya?
Getting the rice right is crucial for jambalaya. It should be fluffy and fully cooked, not mushy. Here’s how to do it:
- After adding the rice, make sure the broth is boiling before covering it.
- Keep the heat low after boiling. A gentle simmer helps the rice cook evenly.
- Don’t lift the lid while it cooks! It’s tempting, but it releases steam necessary for cooking.
- If the rice looks too dry during the final steps, add a little broth or water to help it along.
Following these tips will help you achieve perfectly cooked, flavorful rice in your jambalaya!
Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Jambalaya:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb smoked sausage (such as Andouille), sliced into rounds
- 1 lb large shrimp, peeled and deveined
- 2 cups long-grain white rice
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups chicken broth
- 3 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
For Garnish:
- 3 green onions, thinly sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This flavorful Cajun Jambalaya will take about 15 minutes of prep time and approximately 35 minutes of cooking time. In total, you can expect about 50 minutes to bring this delicious meal to the table!
Step-by-Step Instructions:
1. Cooking the Sausage:
In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the sausage slices and cook until they’re browned on both sides, which takes about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside.
2. Browning the Chicken:
In the same pot, add the chicken pieces. Cook them until they are nicely browned and cooked through—around 5-7 minutes. Set the chicken aside with the sausage.
3. Sautéing the Vegetables:
If needed, add the remaining oil to the pot. Sauté the onion, green and red bell peppers, and celery until they are softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Adding Spices and Tomatoes:
Now, add the Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Give everything a good stir to coat the vegetables evenly. Pour in the diced tomatoes with their juices and the chicken broth, scraping up those tasty browned bits from the bottom of the pot.
5. Cooking the Rice:
Bring the mixture to a boil, then stir in the rice. Lower the heat, cover the pot, and let it simmer for about 20 minutes or until the rice is tender and most liquid is absorbed. Don’t lift the lid during this time to keep the steam in!
6. Bringing It All Together:
Gently fold in the cooked chicken, sausage, and shrimp into the pot. Leave the pot uncovered and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through. If it looks too dry, just add a splash of water or broth.
7. Finishing Touches:
Remove the pot from heat and garnish with sliced green onions and chopped parsley if you wish. Allow the jambalaya to rest for about 5 minutes to let all the flavors meld together.
Now, dig in and enjoy your hearty, spicy Cajun Jambalaya filled with chicken, shrimp, and sausage! Bon appétit!
Can I Use Different Proteins in This Jambalaya?
Absolutely! You can swap the chicken, shrimp, or sausage for your favorites. Turkey sausage, scallops, or even just veggies will work well, depending on your preference!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the jambalaya up to the point before adding the shrimp. Store it in the refrigerator for up to 2 days. When ready to eat, reheat it on the stove, adding a splash of broth if it seems too dried out before serving.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze your jambalaya for up to 2-3 months. When reheating, add a little broth to restore moisture and flavor.
What Should I Serve with Jambalaya?
Jambalaya is hearty on its own but pairs well with a side of cornbread or a simple green salad. For a refreshing contrast, consider serving it with coleslaw or a cucumber salad!
