This Cajun Jambalaya is a hearty dish filled with chicken, shrimp, and sausage. It’s packed with flavor thanks to spices and fresh veggies, making it a real crowd-pleaser!
You’ll love how this dish creates a warm, cozy vibe. And let’s be honest, it’s hard not to go back for seconds—or thirds! 😋 I like to serve it with some crusty bread for extra enjoyment.
Key Ingredients & Substitutions
Chicken: I recommend using boneless skinless thighs for their moisture and flavor. You can swap in chicken breasts if you prefer, or even turkey for a leaner option.
Shrimp: Fresh shrimp adds a nice touch, but frozen shrimp work just fine too. Make sure to thaw them beforehand. You can skip shrimp altogether if you’re looking for a simpler dish.
Sausage: Andouille sausage gives the best flavor, but any smoked sausage will do. For a lighter option, turkey sausage is great. You could also use a plant-based sausage if you’re looking for a meatless version.
Rice: Long-grain white rice is traditional for jambalaya, but you can use brown rice. Just remember to adjust cooking times and liquid amounts accordingly, as brown rice takes longer.
How Do I Achieve Perfectly Fluffy Rice?
The key to fluffy rice lies in the cooking process. Sautéing the rice with the other ingredients before adding broth allows it to absorb flavors deeply. Keep these tips in mind:
- Don’t stir the rice too much once you add the broth; let it simmer undisturbed.
- Cover the pot tightly to keep steam in while it cooks, ensuring even doneness.
- Once it’s done, allow the jambalaya to rest off heat for about 5 minutes. This helps set the textures.
Following these steps will yield a wonderful texture that complements the spices and ingredients perfectly!
Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Main Dish:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb smoked sausage (Andouille or similar), sliced into rounds
- 1 1/2 cups long-grain white rice
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juice
- 3 cups chicken broth
- 2 tbsp tomato paste
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 3 tbsp vegetable oil or olive oil
- Salt and black pepper, to taste
For the Garnish:
- 3 green onions, sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious Cajun Jambalaya will take about 45 minutes total. You’ll need around 15 minutes for prep and about 30 minutes for cooking and simmering. Perfect for a busy weeknight or a cozy weekend dinner!
Step-by-Step Instructions:
1. Browning 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 them until they’re browned on both sides, which should take about 3-4 minutes. Once done, remove the sausage and set it aside for later.
2. Cooking the Chicken:
Next, add another tablespoon of oil to the pan. Toss in the chicken pieces and season them lightly with salt and black pepper. Cook until the chicken is browned but not fully cooked through, about 5-6 minutes. Remove the chicken and set it aside with the sausage.
3. Sautéing the Veggies:
In the same pan, check if you need to add more oil; if so, add just a bit more. Sauté the diced onion, bell peppers, and celery until they soften, around 5 minutes. Then, add in the minced garlic and cook for another minute until fragrant.
4. Adding the Tomatoes and Seasonings:
Stir in the tomato paste, then add the diced tomatoes with their juice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne (if using), and seasoning with salt and pepper. Cook while stirring for about 2-3 minutes to blend all those amazing flavors together.
5. Combining Ingredients:
Return the cooked sausage and chicken to the pan. Now, add the rice and stir well to make sure all the grains are coated in that delicious seasoning mixture.
6. Simmering it All Together:
Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and all the liquid is absorbed.
7. Adding Shrimp:
About 5 minutes before you expect the rice to be done, gently fold in the shrimp. Cover again and continue cooking until the shrimp turns pink and is cooked through.
8. Resting Time:
Remove the jambalaya from the heat and let it rest, covered, for about 5 minutes. This helps all those flavors mingle and settle in!
9. Serving:
Fluff the rice with a fork, then garnish with sliced green onions and chopped parsley for a fresh touch. Serve hot and enjoy the delightful flavors of Cajun jambalaya!
This recipe is all about bringing the fun and flavor of Louisiana cuisine to your table. Enjoy every bite! 😊
Can I Use Different Types of Rice?
Yes, although long-grain white rice is traditional, you can substitute with brown rice. Just remember that brown rice takes longer to cook, so adjust the cooking time accordingly, and you’ll need a bit more liquid.
Can I Make This Jambalaya Vegetarian?
Absolutely! You can omit the chicken and sausage, and substitute the shrimp with more vegetables or plant-based proteins like tofu or tempeh. Use vegetable broth instead of chicken broth for a fully vegetarian dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop or in the microwave, adding a splash of broth to enhance moisture and flavor.
Can I Make Jambalaya Spicier?
If you love extra heat, feel free to increase the amount of cayenne pepper or add some diced jalapeños or crushed red pepper flakes. Adjust the Cajun seasoning to your heat preference as well!