This Cajun Jambalaya is a tasty mix of chicken, shrimp, and sausage all cooked together with flavorful spices. It’s a hearty dish that’s sure to warm you up!
I love how easy it is to throw everything into one pot. Plus, it makes great leftovers! You can enjoy it on a busy weeknight or impress friends at a get-together! 😄
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juiciness. If you’re looking for a lighter option, boneless chicken breasts work too. For a vegetarian version, substitute with diced tofu or chickpeas!
Andouille Sausage: This sausage adds a nice spice. If you can’t find it, try Polish kielbasa or any smoked sausage. For a vegetarian option, use plant-based sausage or skip it altogether and add more veggies.
Shrimp: Fresh shrimp is fantastic, but frozen shrimp works well too; just thaw it before using. If you’re avoiding seafood, you can increase the chicken or add extra vegetables, like zucchini or mushrooms.
Rice: Long-grain white rice is traditional for jambalaya, but you can use jasmine rice or basmati for a different flavor. Brown rice is a healthy alternative, but you’ll need to adjust the cooking time and add more liquid.
Spices: Cajun seasoning is key for authentic flavor. If you’re out, a mix of paprika, onion powder, and cayenne can work in a pinch. Adjust spice levels based on your taste preferences!
How Can I Ensure Perfectly Cooked Rice?
Cooking rice to perfection is crucial in jambalaya. The right technique makes sure it absorbs all the flavors without becoming mushy.
- After adding the rice, stir it well for about 2 minutes to let it toast slightly; this adds a nice flavor.
- Once you add the broth, bring it to a boil before reducing heat. Cover it tightly to retain steam.
- Let it simmer gently for about 20 minutes. Avoid lifting the lid too often, as steam escapes.
- After 20 minutes, check if the rice is tender. If it still has some liquid, let it simmer a few more minutes before stirring in the shrimp.
Following these tips will lead to fluffy rice that pairs perfectly with the other ingredients in your jambalaya!
How to Make Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
Protein:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 lb andouille sausage, sliced
- 1/2 lb raw shrimp, peeled and deveined
Rice and Vegetables:
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes with juice
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 3 cups chicken broth
- 2 tbsp olive oil or vegetable oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Cajun or Creole seasoning (adjust to taste)
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Garnish:
- 2 green onions, sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 30 minutes of cooking time, making it a total of roughly 45 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating 1 tablespoon of oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced andouille sausage and cook until it’s browned, which should take about 5 minutes. Once done, remove the sausage and set it aside on a plate.
2. Brown the Chicken:
Using the same skillet, add the chicken pieces to the leftover oil. Season them lightly with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s no longer pink inside. Once cooked, remove the chicken and set it aside with the sausage.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of oil, then toss in the diced onion, celery, and green bell pepper. Sauté these veggies until they’re softened—about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring to combine everything.
4. Toast the Rice:
Now, add the rice to the pan and stir well to coat it with the oil and vegetables. Let it toast lightly for about 2 minutes. This step adds extra flavor to the rice!
5. Mix in the Liquids and Seasonings:
Next, stir in the can of diced tomatoes (juice included), smoked paprika, thyme, oregano, Cajun seasoning, cayenne (if using), and the chicken broth. Mix everything well so that the seasonings are evenly distributed.
6. Bring to a Simmer:
Return the cooked sausage and chicken to the skillet with the rice mixture. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer gently for about 20 minutes, or until the rice is cooked and most of the liquid has been absorbed.
7. Add the Shrimp:
After 20 minutes, stir in the shrimp. Cover again and cook for another 5-7 minutes, or until the shrimp are pink and fully cooked through.
8. Taste and Adjust:
Give everything a taste and adjust the seasonings with more salt, black pepper, or Cajun seasoning if desired.
9. Garnish and Serve:
Remove the skillet from the heat. Sprinkle the chopped green onions and parsley over the top for freshness. Serve your hot Cajun jambalaya and enjoy the delicious flavors!
This recipe creates a comforting, flavorful dish filled with tender chicken, smoky sausage, juicy shrimp, and perfectly seasoned rice. Enjoy every bite of your homemade Cajun jambalaya!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding it to the dish. You can thaw it quickly by placing it in a sealed bag and submerging it in cold water for about 15-20 minutes.
Can I Substitute the Andouille Sausage?
Yes, if you can’t find andouille sausage, you can use Polish kielbasa or any smoked sausage as an alternative. For a meatless option, consider plant-based sausage or skip it altogether and add more veggies!
How Should I Store Leftover Jambalaya?
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions or warm gently on the stove, adding a splash of broth to loosen it up if needed.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the jambalaya in advance and reheat it when ready to serve. Just be aware that the rice may absorb more moisture over time, so you might need to add a bit of broth while reheating to keep it juicy!