Description
This Authentic Jambalaya recipe is a flavorful, hearty one-pot meal featuring tender chicken, succulent shrimp, smoky sausage, and aromatic vegetables simmered with rice in a rich, spiced tomato broth. Perfect for a comforting family dinner, this dish combines classic Cajun seasoning with fresh ingredients to deliver a truly traditional taste of Louisiana.
Ingredients
Scale
Proteins
- 9-10 Shrimps, peeled and deveined
- 10 ounces Sausage, smoked or regular, sliced
- 1 lb Boneless chicken, diced
Vegetables & Aromatics
- 2 ribs Celery, chopped
- 1 large Onion, chopped
- 2 Green onions, chopped
- 3-4 cloves Garlic, minced
Grains & Canned Goods
- 2 cups Long-grain white rice, washed and uncooked
- 1 can Crushed tomatoes (14 or 15 oz.)
- 2 tbsp Tomato paste
Seasonings & Broth
- 1 tsp Dried Thyme
- 2 tbsp Cajun seasoning
- 1 tsp Oregano
- 3-4 cups Chicken or vegetable broth, low sodium
- Pinch Salt and pepper, to taste
Other
- Cooking oil, approximately 8-10 tbsp total
Instructions
- Prepare Seasoning Mix: In a small bowl, combine Cajun seasoning, black pepper, salt, oregano, and dried thyme to create a flavorful spice blend that will season the seafood, meat, and rice.
- Season Chicken and Shrimp: Toss the diced chicken with ½ tablespoon of the seasoning mix. Separately, toss the peeled and deveined shrimp with 1 teaspoon of the seasoning. Reserve the remaining seasoning mix for cooking the rice.
- Cook Chicken: Heat 3 tablespoons of oil in a pan over medium heat. Cook the seasoned chicken for 3-4 minutes on each side until lightly browned and cooked through. Remove from the pan and set aside on a plate.
- Cook Shrimp: Add more oil if needed to the pan and cook the seasoned shrimp for 2 minutes on each side until pink and opaque. Remove and set aside with the chicken.
- Cook Sausage: Add 1 tablespoon of oil to the pan and sauté the sausage slices until browned on both sides, releasing their rich flavors. Remove and set aside.
- Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil and sauté the chopped onion and minced garlic for about 1 minute until fragrant and translucent, building the dish’s flavor base.
- Add Tomatoes: Stir in the tomato paste and crushed tomatoes, cooking for 3-4 minutes, stirring occasionally, until some liquid evaporates to prevent the rice from becoming mushy later.
- Combine Rice and Broth: Add the remaining seasoning mix, washed rice, chopped celery, and chicken broth to the pan. Stir well to incorporate all ingredients evenly.
- Cook the Jambalaya: Cover the pan or pot and cook over medium heat for 15-20 minutes. Stir occasionally to prevent the rice from sticking. Adjust by adding more water or broth if necessary, ensuring the rice cooks fully and maintains fluffiness.
- Add Cooked Meats: Once the rice is tender, gently fold in the cooked chicken, shrimp, and sausage to warm through and meld the flavors together.
- Garnish and Serve: Sprinkle chopped green onions over the jambalaya for a fresh, bright finish and serve hot as a full, satisfying meal.
Notes
- To enhance flavor, you can use smoked sausage like andouille.
- Keep an eye on the rice during cooking; add more broth if it looks dry before fully cooked.
- For a spicier dish, increase the Cajun seasoning or add hot sauce when serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Use low sodium broth to better control the salt content of the dish.
