Save 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 first made this jambalaya for a Mardi Gras celebration. Its rich aroma and colorful mix always bring smiles around the table, and I love how the rice beautifully soaks up the deeply seasoned sauce.
Ingredients
- Boneless, skinless chicken thighs: 200 g (7 oz), cut into bite-sized pieces
- Andouille 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 stalks: 2, 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 lightly with salt and pepper, and sauté until browned but not fully cooked, about 3 to 4 minutes. Remove and set aside.
- Sauté the Sausage:
- Add the sliced sausage to the pot. Cook until browned, about 2 to 3 minutes, then remove and set aside with the chicken.
- Cook the Vegetables:
- Add remaining oil to the pot. Sauté onion, red and green bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add Rice and Spices:
- Stir in rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Coat rice and vegetables in the spices.
- Add Liquids and Simmer:
- Pour in diced tomatoes (with juices) and chicken broth. Add the bay leaf. Bring mixture to a simmer.
- Combine and Simmer:
- Return the chicken and sausage to the pot. Stir well, cover, and reduce heat to low. Simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
- Add Shrimp:
- Nestle shrimp on top of the rice, cover, and cook for another 5 minutes, or until shrimp are pink and cooked through.
- Finish and Serve:
- Remove from heat, discard the bay leaf, and fluff the rice with a fork. Garnish with parsley and sliced green onions before serving.
Save This jambalaya is a family favorite for weekend gatherings. Everyone digs in together for seconds, and there are rarely any leftovers!
Serving Suggestions
Serve hot straight from the pot with crusty bread or a light green salad. It also pairs nicely with a crisp bottle of Sauvignon Blanc or an ice-cold lager.
Variations
Swap out shrimp for more sausage or chicken, or use turkey sausage for a leaner bowl. For extra color and nutrients, try adding diced okra or tomatoes.
Storing & Reheating
Jambalaya can be refrigerated for up to 3 days in an airtight container. Reheat gently on the stove with a splash of broth to loosen. Freezes well for up to 2 months.
Save This Cajun jambalaya rice bowl is sure to become a regular in your dinner rotation. Enjoy the flavor and warmth of the South in every spoonful!
Recipe FAQs
- → What type of sausage works best in this dish?
Andouille or smoked sausage adds a smoky depth, but any flavorful sausage can be used based on preference.
- → Can I adjust the spiciness?
Yes, increase or reduce cayenne and Cajun seasoning to match your desired heat level.
- → How do I know when the rice is perfectly cooked?
The rice should be tender and have absorbed the liquid; fluff gently with a fork before serving.
- → Is it possible to make this gluten-free?
Using gluten-free sausage and verifying seasonings ensures a gluten-free version.
- → Can shrimp be substituted?
Yes, shrimp can be replaced by additional chicken or sausage according to taste.