Description
Spicy Cajun Jambalaya brings Louisiana’s soulful culinary magic to dinner tables with bold, zesty flavors. Hearty rice, succulent meats, and robust spices create a satisfying one-pot meal you’ll crave again and again.
Ingredients
Scale
Meats:
- 1 pound andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into chunks
- 1 pound raw shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup chopped green onions (for garnish)
- 2 tablespoons chopped parsley (for garnish)
Base and Seasonings:
- 1 1/2 cups long grain white rice
- 2 1/2 cups chicken broth
- 2 tablespoons Cajun seasoning (adjust to taste)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a spacious skillet or Dutch oven to medium-high temperature, coating the surface with oil.
- Caramelize sausage slices until golden brown, then transfer to a separate plate.
- Generously season chicken with salt and pepper, searing until exterior develops a rich, dark crust. Remove and reserve alongside sausage.
- Utilize the same cooking vessel to soften onion, bell pepper, and celery, creating a fragrant aromatic base.
- Introduce minced garlic and sauté briefly, releasing its intense flavor profile.
- Sprinkle Cajun seasoning over the vegetable mixture, then incorporate rice. Toast grains for 1-2 minutes to enhance nutty undertones.
- Gradually pour chicken broth into the skillet, reintroducing reserved sausage and chicken pieces.
- Elevate heat to initiate boiling, then immediately reduce to a gentle simmer.
- Cover and allow mixture to cook undisturbed for approximately 20 minutes, ensuring rice absorbs liquid completely.
- Nestle shrimp into the jambalaya, covering and cooking for an additional 5-7 minutes until seafood turns vibrant pink.
- Gently fluff rice with a fork, distributing ingredients evenly.
- Garnish with fresh parsley and chopped green onions, serving immediately while piping hot.
Notes
- Toast rice carefully to prevent burning and enhance its nutty flavor, watching the skillet closely during the 1-2 minute toasting process.
- Use andouille sausage for authentic Cajun flavor, but substitute with smoked sausage if unavailable to maintain similar richness.
- Opt for long-grain white rice to ensure fluffy texture and prevent sticky, clumpy jambalaya.
- Adjust Cajun seasoning intensity based on personal heat preference, starting with less and adding more gradually.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg