This Cajun jambalaya is a tasty one-pot meal packed with chicken, shrimp, and sausage, making it a feast in every bite! It’s hearty and full of flavor, perfect for any dinner.
You’ll love how simple it is to make. Just toss everything into one pot, simmer, and enjoy! I promise, even your picky eaters will go for seconds. Who can resist all that goodness? 😋
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender during cooking. You can swap them for chicken breasts if you prefer, but they may dry out a bit. Stay mindful of cooking time!
Smoked Sausage: Andouille sausage adds a great smoky flavor. If you can’t find it, try kielbasa or any smoked sausage you like. For a lighter option, chicken sausage works well too!
Shrimp: Large shrimp are perfect, but you could use smaller shrimp or even omit them for a simpler version. If you’re going for a meatless jambalaya, throw in more veggies instead!
Cajun Seasoning: I like to use a pre-made Cajun seasoning for ease, but you can make your own with paprika, oregano, thyme, and cayenne pepper. Adjust the spice level to suit your taste!
How Do I Ensure My Rice is Perfectly Cooked?
The rice is crucial in jambalaya, and proper cooking ensures fluffy grains and a delicious texture. Here’s how to get it right:
- After adding rice and broth, make sure to stir well to prevent sticking.
- Bring to a boil before lowering the heat to a gentle simmer. Cover tightly; this helps trap steam.
- Do not lift the lid during cooking. This ensures the steam stays locked inside!
- Let it sit after cooking, covered, for a few minutes before fluffing with a fork. This lets the flavors meld.
Following these steps results in evenly cooked rice that absorbs all that delicious jambalaya flavor! Enjoy!
Cajun Jambalaya With Chicken, Shrimp, And Sausage
Ingredients You’ll Need:
For the Main Dish:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 pound smoked sausage (e.g., Andouille), sliced into rounds
- 1 pound large shrimp, peeled and deveined
For the Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
For the Seasoning and Rice:
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning (or more to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to spice preference)
- Salt and black pepper, to taste
For the Garnish:
- 3 green onions, sliced, for garnish
- Fresh parsley, chopped (optional), for garnish
How Much Time Will You Need?
This delightful dish will take you about 15 minutes to prep and around 30 minutes to cook. So, in just 45 minutes, you’ll have a warm, hearty pot of Cajun jambalaya ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating 1 tablespoon of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once it’s hot, add the diced chicken. Cook for about 5-6 minutes until browned on the outside but not fully cooked through. Then, remove the chicken from the skillet and set it aside.
2. Cook the Sausage:
In the same skillet, add the sliced smoked sausage. Sauté for about 4 minutes until it’s browned. If needed, you can add a little extra oil. Set this aside with the chicken.
3. Sauté the Vegetables:
Add the remaining tablespoon of oil to the skillet. Toss in diced onion, green bell pepper, and celery, which is known as the “holy trinity” of Cajun cooking. Cook while stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes.
4. Add Garlic:
Stir in the minced garlic and cook for an additional minute until it’s aromatic—this step enhances the flavor!
5. Combine Ingredients:
Return the cooked chicken and sausage to the pan. Add the undrained diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything well to combine.
6. Simmer the Jambalaya:
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet tightly and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Add Shrimp:
Stir in the shrimp, then cover again and let it cook for another 5 minutes. The shrimp should turn pink and be fully cooked through.
8. Let it Rest:
Remove the skillet from the heat and let it sit, still covered, for 5 minutes. This resting time helps all those wonderful flavors meld together.
9. Fluff and Garnish:
After resting, fluff the jambalaya with a fork. Sprinkle in the sliced green onions and chopped parsley, if you’re using it, for a fresh touch!
10. Serve and Enjoy!
Dish it up warm and enjoy your hearty Cajun jambalaya packed with chicken, shrimp, and sausage. It’s sure to be a hit with everyone!
Can I Use Other Proteins in This Jambalaya?
Absolutely! You can substitute chicken with turkey or even tofu for a vegetarian option. If you prefer, you can also mix in additional seafood like scallops or crab, just be mindful of cooking times.
How Do I Adjust the Spice Level?
If you prefer a milder jambalaya, reduce the cayenne pepper or omit it entirely. You can always taste and adjust the Cajun seasoning before serving if you want to make it spicier or milder!
Can I Make This Recipe in Advance?
Yes, you can prepare jambalaya ahead of time! Cook the dish and let it cool before storing it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if it’s too dry.
What’s the Best Way to Store Leftovers?
Store any leftover jambalaya in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing!
