Ingredients
Proteins
- 1 lb chicken breast or thighs, diced
- 12 oz andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
Vegetables
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Pantry Items & Seasonings
- 2 tbsp olive oil
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 bay leaf
Instructions
- Sear the Chicken and Sausage: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned but not fully cooked. Remove the chicken from the pot and set aside. Then add the sliced andouille sausage and cook for about 3 minutes until browned. Remove and set aside with the chicken.
- Cook the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, bell pepper, and celery and sauté for about 5 minutes until the vegetables have softened. Stir in the minced garlic and cook for another 30 seconds to release the aromatic flavors.
- Toast the Rice and Add Seasonings: Add the long-grain white rice to the pot with the vegetables and stir continuously for 1-2 minutes to slightly toast the rice, enhancing its nutty flavor. Then stir in the Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, cayenne pepper (if using), and the bay leaf, mixing thoroughly to combine all the spices with the rice and vegetables.
- Simmer the Jambalaya: Pour in the chicken broth and the diced tomatoes with their juices. Return the cooked chicken and sausage to the pot and stir to integrate all ingredients. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- Add the Shrimp: When the rice is tender and the liquid is mostly absorbed, add the peeled and deveined shrimp to the pot. Gently stir, cover again, and let it cook for 5 minutes until the shrimp turns pink and is fully cooked through. Remove and discard the bay leaf.
- Garnish and Serve: Remove the pot from heat and let the jambalaya sit covered for 5 minutes to allow the flavors to meld. Garnish with chopped green onions and fresh parsley before serving hot. Enjoy this flavorful, hearty Cajun classic!
Notes
- For extra spice, increase the cayenne pepper to taste.
- If you prefer, you can substitute chicken breasts for thighs; thighs offer more moisture and flavor.
- Use low-sodium chicken broth to control the salt content if desired.
- Andouille sausage is traditional, but smoked kielbasa can be a good substitute.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure not to overcook the shrimp to keep it tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun