Save 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.
My first home-cooked jambalaya brought the whole house together, filling the kitchen with wonderful aromas and laughter as we waited for the pot to finish simmering.
Ingredients
- Chicken thighs: 200 g (7 oz), boneless, skinless, cut into bite-sized pieces
- Andouille sausage: 150 g (5 oz), sliced (or smoked sausage)
- Large shrimp: 150 g (5 oz), peeled and deveined
- Onion: 1 medium, diced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Long-grain white rice: 200 g (1 cup), rinsed
- Chicken broth: 400 ml (1 2/3 cups)
- Diced tomatoes: 1 can (400 g / 14 oz), with juices
- Cajun seasoning: 2 tbsp
- 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
- Fresh parsley: 2 tbsp, chopped
- Sliced green onions: for garnish (optional)
Instructions
- Sear proteins:
- In a large heavy-bottomed pot, heat 1 tbsp oil over medium-high heat. Add chicken, season lightly, and sauté until browned, about 3 to 4 minutes. Remove and set aside. Add sausage and cook until browned, about 2 to 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 and cook 1 minute more.
- Spice and rice:
- Add rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Stir thoroughly to coat.
- Simmer:
- Pour in diced tomatoes (with juices) and chicken broth. Add bay leaf. Bring to a simmer.
- Combine and cook:
- Return chicken and sausage to pot. Stir, cover, and reduce heat to low. Simmer 20 to 25 minutes until rice is tender and liquid absorbed.
- Add shrimp:
- Nestle shrimp on top of rice. Cover and cook 5 minutes, until shrimp are pink and cooked through.
- Finishing:
- Remove from heat, discard bay leaf, and fluff with fork. Garnish with chopped parsley and sliced green onions before serving.
Save My family always requests this Cajun jambalaya for our Sunday dinners, and it never fails to bring back warm memories and big appetites.
Pairings & Serving Ideas
Serve with a crisp Sauvignon Blanc or cold lager, and complement with a simple side salad or warm cornbread.
Recipe Variations
Try brown rice for a whole grain option, swap shrimp for extra chicken or sausage, or add extra cayenne for more heat.
Nutrition Information
Calories: ~480, Fat: 16 g, Carbohydrates: 51 g, Protein: 30 g per serving.
Save Enjoy this Cajun jambalaya hot and fresh, garnished with parsley for that finishing touch.
Recipe Guide
- → What type of sausage is best for this dish?
Andouille or smoked sausage adds authentic smoky depth. You can substitute with any flavorful smoked sausage available.
- → Can I adjust the spice level?
Yes, adjust cayenne pepper amount or add hot sauce for more heat according to your preference.
- → How should I cook the shrimp to avoid overcooking?
Add shrimp near the end of cooking and simmer just until they turn pink and firm, about 5 minutes.
- → Will this dish work with brown rice?
Brown rice can be used but requires extra liquid and longer cooking time for tender results.
- → Can I prepare this meal gluten-free?
Using gluten-free sausage ensures the dish remains suitable for gluten-free diets.
- → What side drinks best complement this meal?
A crisp Sauvignon Blanc or a cold lager pairs wonderfully with the smoky and spicy flavors.