This Cajun Jambalaya is a party in a pot! Packed with juicy chicken, plump shrimp, and spicy sausage, it’s a flavorful dish that warms the soul.
It’s a one-dish wonder, so you can skip the messy kitchen cleanup. I love how all the ingredients come together to create a spicy, comforting meal that feels like a hug!
Key Ingredients & Substitutions
Chicken Thighs: Boneless skinless chicken thighs bring great flavor and tenderness. If you prefer, you can use chicken breasts, but thighs add a juicier texture. Rotisserie chicken is also convenient and works well here!
Andouille Sausage: This spicy sausage is a staple in Cajun cooking, but you can substitute with smoked sausage or kielbasa for a milder option. Just keep in mind that it will change the overall flavor profile a bit.
Shrimp: Fresh shrimp is fantastic, but frozen will work just as well. Just ensure they’re thawed before cooking. If shellfish isn’t your thing, omit the shrimp and double the chicken or sausage instead.
Cajun Seasoning: You can buy Cajun seasoning or make your own with paprika, garlic powder, onion powder, pepper, and thyme. Adjust the seasoning level based on your spice tolerance.
Rice: Long-grain white rice is traditional for jambalaya. You can substitute with brown rice if you’re looking for a healthier option, but it will require a longer cooking time and more liquid.
How Do I Get the Vegetables Just Right?
Cooking the vegetables properly is essential for great flavor in jambalaya. This method, known as the “holy trinity,” blends onions, bell peppers, and celery to create a flavorful base.
- Always sauté the vegetables first to release their flavors. Heat the oil and add the onion, green pepper, and celery, cooking until softened, about 5 minutes.
- Add minced garlic toward the end to prevent burning; cook for just a minute until fragrant.
- This step ensures that your jambalaya is packed with rich and delicious flavors!
Remember, the key to great jambalaya is allowing the spices, meats, and vegetables to meld together during the cooking process. Enjoy cooking!
Cajun Jambalaya With Chicken, Shrimp, And Sausage
Ingredients You’ll Need:
For The Jambalaya:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound andouille sausage, sliced into rounds
- 1 pound large shrimp, peeled and deveined
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
For Garnish:
- 3 green onions, sliced
- Fresh parsley (optional, chopped for garnish)
How Much Time Will You Need?
This delicious Cajun Jambalaya takes about 10 minutes to prep and around 40 minutes to cook. You’ll spend around 15 minutes cooking the proteins and veggies, followed by a simple simmering period that melds all the flavors together perfectly.
Step-by-Step Instructions:
1. Sautéing the Chicken:
Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot oil. Cook until they are browned and cooked through, about 5-6 minutes. Once done, remove the chicken and set it aside on a plate.
2. Cooking the Sausage:
In the same skillet, add the sliced andouille sausage. Cook until they’re nicely browned on both sides, which should take about 5 minutes. Like before, take them out and set aside with the chicken.
3. Preparing the Vegetables:
Add the remaining tablespoon of olive oil to the skillet, and toss in the chopped onion, green bell pepper, and celery. These three ingredients are known as the “holy trinity” in Cajun cooking! Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional minute until it’s fragrant and golden.
4. Adding the Spices:
Now it’s time for those bold flavors! Stir in the Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper if you like a little kick. Mix everything well, ensuring the vegetables are nicely coated with those spices.
5. Tomato Time:
Add the can of diced tomatoes (with juices included) to the skillet. Stir everything together to combine; this will create a beautiful base for the jambalaya.
6. Mixing in the Rice:
Next, stir in the long-grain white rice, so it’s evenly coated with all the delightful tomato and spices mixture. This step is key to ensuring every bite is flavorful!
7. Cooking the Dish:
Pour in the chicken broth and bring the entire mixture to a boil. Once it’s bubbling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes—don’t lift the lid during this time!
8. Adding the Chicken and Sausage Back:
After 15 minutes, gently fold in the cooked chicken and sausage. Cover the pot again and let everything cook for another 10 minutes to let the flavors meld fully.
9. Shrimp Stage:
Finally, place the shrimp on top of the rice mixture, cover the pot, and cook for another 5-7 minutes until the shrimp turns pink and is cooked through. It’s almost ready!
10. Resting Time:
Remove the pot from heat and let the jambalaya sit covered for about 5 minutes. This allows the flavors to settle, making it even more delicious!
11. Fluffing Up:
Using a fork, fluff the jambalaya to combine everything. Make it look pretty by garnishing with sliced green onions and freshly chopped parsley, if you desire.
12. Serve and Enjoy:
Serve this hearty Cajun Jambalaya hot and enjoy every delightful bite! It’s a true comfort food that brings warmth to the table.
With rich flavors, colorful ingredients, and a bit of spice, this dish is sure to impress. Don’t forget to share with friends or family!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the jambalaya. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker option.
Can I Make This Jambalaya Ahead of Time?
Yes, you can! Prepare the jambalaya up to step 9, then cool it completely, cover, and refrigerate. It will stay fresh for up to 2 days. When ready to serve, reheat gently on the stove, adding a splash of broth if needed to loosen it up.
What Can I Substitute for Andouille Sausage?
If you can’t find andouille sausage, smoked sausage or even turkey sausage works well as a substitute. Just keep in mind that the flavor might be a bit milder, so feel free to adjust the Cajun seasoning to your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it up on the stove or in the microwave, stirring occasionally to ensure even heating. You may need to add a little broth or water to prevent it from drying out.
