This Cajun Jambalaya is a hearty one-pot dish filled with chicken, shrimp, and spicy sausage. It’s packed with flavor from herbs and spices that bring a taste of New Orleans right to your kitchen!
Making this dish is a great way to impress your friends or just satisfy your own cravings. I love how all the ingredients come together in one pot—easy clean-up for the win! 🎉
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juicy texture, but chicken breasts work too! If you want a lighter option, you can use turkey instead.
Sausage: Andouille sausage is traditional, but if it’s hard to find, other smoked sausages or even kielbasa can be good substitutes. For a non-meat option, you can skip the sausage or use plant-based sausage.
Shrimp: Fresh shrimp is always best for texture and flavor. You can also use frozen shrimp; just thaw them in advance. If you’re allergic or prefer not to use shrimp, consider adding extra vegetables instead.
Rice: Long grain rice is ideal for this dish, but you can also use jasmine or basmati rice for a twist. Just adjust the cooking time as needed since different rice types have different cooking queues.
Spices: Cajun seasoning adds a lot of flavor. If you want less heat, reduce the cayenne pepper. Feel free to customize the spice blend according to your taste—smoked paprika is fantastic for that smoky depth!
How Do I Perfectly Cook My Rice in Jambalaya?
Cooking rice properly is key to a great jambalaya! You want it to be flavorful and not mushy. Here’s how you can nail it:
- After adding the rinsed rice to the mixture, make sure it’s evenly distributed, then cover it tightly. This helps to steam the rice perfectly.
- Reduce the heat to low once it reaches a boil. Cooking it slowly is crucial. Give it about 20 minutes—don’t peek too often as steam escapes!
- Once the time is up, turn off the heat but let it sit covered for an additional 5 minutes, which allows the rice to finish cooking.
These tips should help you achieve perfectly cooked rice that complements the other ingredients beautifully!
How to Make Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Jambalaya:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 lb Andouille or smoked sausage, sliced into 1/2-inch pieces
- 1/2 lb raw shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes (with juice)
- 2 1/2 cups chicken broth
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper to taste
- Fresh parsley or green onions, chopped for garnish
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30 minutes to cook, making the total time approximately 45 minutes. It’s a quick and satisfying one-pot meal that brings big flavors without the fuss!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Once browned, remove the sausage from the pan with a slotted spoon and set aside.
2. Brown the Chicken:
In the same skillet, add the chicken pieces seasoned with a pinch of salt and pepper. Cook until the chicken is browned all over and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set it aside with the sausage.
3. Sauté the Vegetables:
Next, add the remaining 1 tablespoon of oil to the skillet. Sauté the diced onion, bell pepper, and celery (this is known as the “holy trinity”) until they are softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add Spices:
Add the Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper (if using) to the vegetables. Stir everything together and let it cook for another minute to release the flavors.
5. Combine Everything:
Pour in the diced tomatoes with their juice and the chicken broth, bringing the mixture to a gentle boil. Stir in the rinsed rice, along with the browned sausage and chicken. Once combined, reduce the heat to low, cover the skillet, and simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add the Shrimp:
After the rice is tender, gently fold in the shrimp, cover again, and cook for an additional 5 minutes, or until the shrimp turn pink and are cooked through.
7. Taste and Serve:
Before serving, taste your jambalaya and adjust the seasoning with salt, pepper, or more Cajun seasoning if desired. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
8. Garnish and Enjoy:
Serve your delicious jambalaya hot, garnished with chopped fresh parsley or green onions, and accompany with lemon wedges for a pop of brightness. Enjoy your tasty Cajun creation!
This dish is sure to be a crowd-pleaser! Happy cooking!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice typically takes about 40-45 minutes to cook. You’ll also need to increase the amount of liquid slightly; use about 3 cups of chicken broth instead of 2 1/2 cups.
What Can I Substitute for Shrimp?
If you prefer not to use shrimp, you can replace it with more chicken or add extra vegetables like bell peppers, zucchini, or even okra for that classic Cajun flavor. Just ensure that everything is cooked through before serving!
How Do I Store Leftover Jambalaya?
Leftover jambalaya can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of broth or water if it seems too dry.
Can I Make Jambalaya in Advance?
Absolutely! You can prepare jambalaya a day ahead of time. Just cook it as directed, let it cool completely, and store it in the fridge. Reheat gently on the stove, and it will taste even better as the flavors have had more time to meld!
