Pin A vibrant and hearty one-bowl dish featuring bold Cajun spices, succulent chicken, smoky sausage, and tender shrimp, all simmered with vegetables and rice for an authentic Southern comfort meal.
I discovered jambalaya on a family trip to New Orleans, and ever since, it has been a staple in our dinner rotation. Cooking this colorful rice bowl fills my kitchen with irresistible aromas and brings everyone eagerly to the table.
Ingredients
- Boneless, skinless chicken thighs: 200 g (7 oz), cut into bite-sized pieces
- Andouille sausage or smoked sausage: 150 g (5 oz), sliced
- Large shrimp: 150 g (5 oz), peeled and deveined
- Onion: 1 medium, diced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Long-grain white rice: 200 g (1 cup), rinsed
- Chicken broth: 400 ml (1 2/3 cups)
- Diced tomatoes (with juices): 1 can (400 g / 14 oz)
- Cajun seasoning: 2 tbsp (store-bought or homemade)
- Smoked paprika: 1/2 tsp
- Cayenne pepper: 1/4 tsp (adjust to taste)
- Dried thyme: 1 tsp
- Bay leaf: 1
- Salt and black pepper: to taste
- Vegetable oil: 2 tbsp
- Fresh parsley: 2 tbsp, chopped
- Sliced green onions: for garnish (optional)
Instructions
- Brown the chicken:
- In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces, season with salt and pepper, sauté until browned but not fully cooked, about 3 to 4 minutes. Remove and set aside.
- Cook the sausage:
- Add sausage to the pot, cook until browned, about 2 to 3 minutes. Remove and set aside with the chicken.
- Sauté vegetables:
- Add remaining oil, then onion, red and green bell peppers, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add rice and seasonings:
- Add rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Stir to coat rice and vegetables in spices.
- Add liquids:
- Pour in diced tomatoes (with juices) and chicken broth. Add bay leaf. Bring to a simmer.
- Simmer:
- Return chicken and sausage to the pot. Stir well, cover, and reduce heat to low. Simmer for 20 to 25 minutes, until rice is tender and liquid is absorbed.
- Add shrimp:
- Nestle shrimp on top of rice, cover, and cook for another 5 minutes, or until shrimp are pink and cooked through.
- Finish:
- Remove from heat. Discard bay leaf. Fluff with a fork.
- Garnish and serve:
- Top with parsley and sliced green onions before serving.
Pin Sharing a hearty jambalaya brings our family together for stories, laughter, and second helpings—it's the kind of comfort that warms more than just your belly.
Required Tools
Large heavy-bottomed pot or Dutch oven, chef's knife, cutting board, measuring cups and spoons, wooden spoon
Allergen Information
Contains shellfish (shrimp) and may contain gluten if sausage is not gluten-free. Check sausage and Cajun seasoning labels carefully.
Nutritional Information
Per serving: Calories ~480, Total Fat 16 g, Carbohydrates 51 g, Protein 30 g
Pin Jambalaya is best enjoyed straight from the pot with a sprinkle of fresh herbs. Serve with a crisp white wine or cold lager for the full Southern experience.
Recipe Q&A
- → Can I use brown rice in this dish?
Yes, substituting brown rice is possible but requires more liquid and a longer cooking time to achieve tender grains without drying out.
- → How can I adjust the spice level?
Increase or reduce the amount of cayenne pepper according to preference. Adding hot sauce as a side also allows customizable heat.
- → Is it necessary to cook the shrimp separately?
The shrimp are added on top near the end of cooking to ensure they remain tender and perfectly cooked without overcooking.
- → Can I replace the sausage with another protein?
Yes, you may substitute the sausage with extra chicken or another preferred protein for different texture and flavor.
- → What are good beverage pairings for this dish?
A crisp Sauvignon Blanc or a cold lager complement the bold spices and savory flavors well.