This Cajun Jambalaya is a tasty one-pot meal loaded with chicken, shrimp, and sausage. It’s packed with bold flavors and spices that make every bite exciting!
Honestly, this dish is like a party on your plate! I love how it brings everyone together—perfect for sharing with friends or family on a cozy night in.
Making jambalaya is super easy! Just toss in the ingredients, let it simmer, and enjoy the wonderful aroma filling your kitchen. It’s a great way to impress your guests without much fuss!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness, but you can swap them for chicken breasts if you prefer. You could also use turkey for a leaner option!
Sausage: Andouille adds a nice smoky flavor, but if you can’t find it, any smoked sausage works well. Chicken sausage or even chorizo can be great alternatives.
Shrimp: Fresh or frozen shrimp work perfectly here. If you’re not a shrimp fan, you can leave it out or substitute with scallops or firm fish like tilapia.
Rice: Long grain white rice is best for this dish. If you’re feeling adventurous, you can use brown rice; just remember to adjust the cooking time as it takes longer to cook.
Vegetables: Onions, bell peppers, and celery (the “holy trinity” of Cajun cooking) are essential. Feel free to add or replace with vegetables like okra or carrots based on your preferences.
How Do I Get the Perfect Texture for My Jambalaya Rice?
The key to great jambalaya is in how you cook the rice. First, make sure to toast the rice in the oil and vegetables before adding the liquid. This helps lock in flavors!
- Bring everything to a boil after adding the broth. Once boiling, reduce the heat to low and cover your pot.
- Let it simmer undisturbed for 20 minutes. The lid keeps the steam in, which is crucial for even cooking.
- Don’t rush to lift the lid while it cooks. This keeps all the moisture inside, giving you tender rice.
- In the final minutes, add shrimp to cook just until they’re pink. They cook fast, so be careful not to overdo it!
Following these tips should give you beautifully cooked jambalaya every time! Enjoy your cooking adventure!
Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Main Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 lb smoked sausage (such as Andouille), sliced into rounds
- 1 lb medium shrimp, peeled and deveined
For the Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
For the Rice and Seasonings:
- 2 cups long grain white rice
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 3 tbsp olive oil or vegetable oil
- 2 tsp Cajun seasoning (or to taste)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
For Garnish:
- 4 green onions, sliced
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Cajun Jambalaya takes about 15 minutes to prep and 30 minutes to cook. In total, plan for around 45 minutes from start to finish. It’s a quick one-pot meal that’s full of flavor!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Once browned, remove the sausage from the pan and set it aside.
2. Sauté the Chicken:
In the same skillet, add the chicken pieces. Season with salt, pepper, and half of the Cajun seasoning. Sauté until the chicken is browned and cooked through, which should take around 5-6 minutes. Remove the chicken and set it aside with the sausage.
3. Cook the Vegetables:
Now, add 1 tablespoon of oil to the pan. Toss in the diced onions, bell pepper, and celery. Cook for about 5 minutes or until the vegetables have softened.
4. Add Garlic:
Stir in the minced garlic and cook for about 30 seconds until it’s nice and fragrant!
5. Add the Rice:
Take the rice and add it to the pan, stirring to coat it in the oil and vegetable mixture. Toast the rice lightly for about 1-2 minutes to enhance the flavor.
6. Combine Ingredients:
Pour in the diced tomatoes (along with their juices) and the chicken broth. Add the thyme, bay leaves, smoked paprika, remaining Cajun seasoning, cayenne pepper (if you want a kick), and adjust salt and pepper to taste. Stir everything together to combine.
7. Simmer:
Return the browned chicken and sausage to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Add Shrimp:
In the final 5 minutes of cooking, gently stir in the shrimp, cover again, and cook until they turn pink and opaque.
9. Final Touches:
Remove the bay leaves, taste the jambalaya, and adjust the seasoning if necessary.
10. Garnish and Serve:
Garnish your jambalaya with sliced green onions and chopped parsley before serving. Enjoy every hearty and flavorful bite!
Happy cooking!
Can I Use Different Types of Rice?
Yes, you can use brown rice instead of white rice, but keep in mind it will require a longer cooking time—about 40-45 minutes instead of 20 minutes. Make sure to adjust the liquid accordingly, adding an extra half cup if needed.
What If I Don’t Have Smoked Sausage?
No problem! You can substitute with any other smoked sausage, like kielbasa, or use turkey sausage for a lighter option. If you prefer a vegetarian version, try using tempeh or seitan for added protein.
Can I Make This Recipe Vegetarian?
Absolutely! Just omit the chicken and sausage, replace them with your favorite plant-based protein (like chickpeas or lentils), and use vegetable broth instead of chicken broth for a delicious vegetarian jambalaya.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stovetop. If the dish seems a bit dry, add a splash of broth or water when reheating to bring it back to life!
