Description
This classic Cajun jambalaya recipe is a hearty, flavorful one-pot meal featuring smoky andouille sausage, tender chicken thighs, succulent shrimp, and aromatic vegetables simmered with long-grain rice and a blend of spices. Perfect for a satisfying family dinner or a festive gathering, it combines bold Creole flavors with ease of preparation.
Ingredients
Scale
Meat and Seafood
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley (for garnish)
Pantry Items & Spices
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the sausage: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
- Brown the chicken: In the same pot, add chicken pieces and cook until browned and no longer pink in the center, about 5–6 minutes.
- Sauté vegetables and aromatics: Add diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Add liquids, rice, and spices: Stir in the diced tomatoes with their juice, rice, chicken broth, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
- Return sausage and simmer: Return the browned sausage to the pot and stir everything together. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and cook for an additional 5 minutes until the shrimp turn pink and are cooked through.
- Finish and garnish: Fluff the jambalaya with a fork, then garnish with sliced green onions and chopped fresh parsley. Serve hot.
Notes
- To make it spicier, increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
- If preferred, substitute chicken thighs with chicken breast, or omit chicken for a seafood-only jambalaya.
- Leftovers store well in the refrigerator and flavors develop even more overnight, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 160 mg
