Description
A flavorful and hearty One Pot Sausage and Shrimp Jambalaya that combines tender chicken, smoky andouille sausage, and succulent shrimp with aromatic vegetables, Cajun spices, and long-grain rice, all cooked together in a single skillet for maximum taste and minimal cleanup.
Ingredients
Scale
Protein
- 1 pound Boneless skinless chicken breast, cut into ½-inch pieces
- 1 pound Andouille sausage, sliced
- 1 pound Shrimp, shelled and deveined (optional)
Vegetables and Aromatics
- 1 cup Chopped onion
- 1/2 cup Green onions, chopped
- 3 cloves Garlic, minced
- 2 ribs Celery, chopped
- 1 medium Green bell pepper, seeded and chopped
- 1/4 cup Italian parsley, finely chopped (for garnish)
Fats and Thickening
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
Seasonings and Liquids
- 1 teaspoon Dried basil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1/4 teaspoon Cayenne pepper (optional)
- 1 can Diced tomatoes with juice (approximately 14.5 ounces)
- 4 cups Chicken stock
- 2 cups Long-grain white rice
Instructions
- Brown the chicken: In a large skillet with a lid, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Cook the sausage: In the same skillet, add the andouille sausage slices and cook until nicely browned, about 5 minutes. Remove and combine with the cooked chicken.
- Sauté the vegetables: Add onion, green onions, garlic, celery, and green bell pepper to the skillet. Sauté over medium heat for 4-5 minutes until the vegetables soften. Remove and set aside in a separate bowl.
- Make the roux: Melt 2 tablespoons of unsalted butter in the skillet over medium-low heat. Whisk in 1 tablespoon of all-purpose flour continuously until the mixture is bubbly and turns a light brown color, about 2 minutes.
- Add seasonings and vegetables to roux: Stir in dried basil, Cajun seasoning, salt, black pepper, and cayenne pepper. Return the sautéed vegetables to the skillet and mix well to coat them with the roux and spices.
- Add tomatoes, stock, and rice: Pour in the diced tomatoes with their juice, chicken stock, and the 2 cups of long-grain white rice. Stir everything to combine evenly, then bring the mixture to a gentle boil.
- Combine proteins and simmer: Gently fold the reserved chicken and andouille sausage back into the skillet. Reduce heat to low, cover, and simmer for 20 minutes. If using shrimp, add them during the last 6 minutes of cooking to ensure they are cooked perfectly.
- Check and finish cooking: Stir the jambalaya occasionally to prevent the rice from sticking to the bottom. The dish is done when the liquid is absorbed and the rice is tender.
- Rest and garnish: Remove the skillet from heat and let the jambalaya rest, covered, for 10 minutes. Fluff the rice gently with a fork and stir in the chopped Italian parsley before serving.
Notes
- Adjust Cajun seasoning and cayenne pepper according to your preferred spice level.
- For a shellfish-free version, omit the shrimp and add extra chicken or sausage.
- Use medium or long-grain rice to achieve the best texture for jambalaya.
- Make sure to stir occasionally during simmering to avoid burning the rice on the bottom of the skillet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
