Cajun Jambalaya – Bold and Flavorful Louisiana Dish
Cajun Jambalaya is a flavorful, one-pot dish that's packed with bold spices, smoky sausage, tender chicken, and shrimp. It’s perfect for anyone who loves a hearty, satisfying meal with a little kick of heat. This dish, rooted in Louisiana cuisine, combines rich flavors and the comfort of rice, making it ideal for a family dinner or a festive gathering.
Ingredients
- 1 tablespoon olive oil
- 12 oz andouille sausage, sliced
- 1 lb chicken breast, diced
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/4 cup chopped parsley (optional)
- 2 green onions, sliced (optional)
Directions
Heat oil in a large pot over medium heat. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned. Remove sausage and set aside.
Add diced chicken to the pot and cook for 6-7 minutes until golden brown. Remove and set aside with the sausage.
In the same pot, add onions, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
Stir in Cajun seasoning, smoked paprika, thyme, oregano, and cook for another 2 minutes, releasing the flavors.
Add rice, stirring to coat with the vegetable and spice mixture. Then, pour in the chicken broth and diced tomatoes. Bring to a simmer.
Return the sausage and chicken to the pot, stir, and cover. Lower the heat and let it cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Add shrimp to the pot in the last 5 minutes of cooking. Stir and cook until the shrimp turn pink and opaque.
Taste and adjust salt and pepper if needed. Garnish with chopped parsley and green onions for extra flavor and color.
Recipe tips
To add extra depth of flavor, try using smoked sausage or grilling the chicken before adding it to the jambalaya. If you like your jambalaya spicier, increase the Cajun seasoning or add a dash of cayenne pepper. For a twist, you can substitute the chicken with pork or even add more seafood like crab or crawfish.
Nutrition Facts (per serving)
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