Description
Jambalaya Recipe featuring spicy sausage, tender chicken, and flavorful Cajun seasonings – a quick, crowd-pleasing dish with Southern charm.
Ingredients
Scale
- 1 pound (450g) boneless chicken thighs, cut into 1-inch pieces
- 8 ounces (225g) andouille sausage, sliced into rounds
- 1/2 pound (225g) medium shrimp, peeled and deveined
- 2 tablespoons (30ml) vegetable oil
- 1 large onion (about 1 cup/160g), diced
- 1 green bell pepper (about 1 cup/150g), diced
- 2 celery ribs (about 1/2 cup/50g), diced
- 4 garlic cloves, minced
- 1 can (14.5 oz/411g) diced tomatoes
- 2 cups (400g) long-grain white rice
- 4 cups (950ml) chicken broth
- 2 tablespoons (30g) Cajun or Creole seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper
- 1/4 cup (15g) fresh parsley, chopped
- 4 green onions, sliced
Instructions
- Step 1: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt, pepper, and 1 teaspoon of Cajun seasoning. Add to the hot oil and cook until browned on all sides, about 5-6 minutes. The chicken doesn’t need to be fully cooked at this stage. Transfer to a plate and set aside.
- Step 2: In the same pot, add the sliced andouille sausage and cook until browned, about 3-4 minutes. The sausage will release its oils and flavor the pot. Remove and add to the plate with the chicken.
- Step 3: Reduce heat to medium and add the holy trinity—onions, bell peppers, and celery—to the pot. Cook in the flavored oil until vegetables begin to soften, about 5 minutes. The vegetables will pick up the browned bits from the bottom of the pot, incorporating all those flavors.
- Step 4: Add minced garlic and cook for another 30 seconds until fragrant. Stir in the remaining Cajun seasoning, dried thyme, and cayenne pepper, coating the vegetables evenly with the spices.
- Step 5: Pour in the diced tomatoes with their juice, stirring to combine. Allow to cook for 2-3 minutes until slightly reduced and the tomatoes begin to break down.
- Step 6: Return the chicken and sausage to the pot, along with any accumulated juices. Add the bay leaves and stir to combine all ingredients.
- Step 7: Add the uncooked rice to the pot, stirring to coat the grains with the flavorful mixture. This step is crucial for developing the signature taste of Jambalaya as the rice absorbs all the complex flavors.
- Step 8: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice is tender and has absorbed most of the liquid.
- Step 9: When the rice is almost done (about 5 minutes before finishing), gently stir in the raw shrimp, pushing them slightly into the rice mixture. Cover and continue cooking until the shrimp turn pink and opaque, approximately 5 minutes.
- Step 10: Remove the pot from heat. Discard bay leaves, then let the Jambalaya rest, covered, for 10 minutes. This resting period allows the flavors to meld and excess moisture to be absorbed. Fluff with a fork, garnish with fresh parsley and sliced green onions before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550 calories per serving
- Sugar: 4 grams
- Sodium: 1200 mg
- Fat: 25 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 145 mg