Pin 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.
The first time I made jambalaya, its rich aroma filled the house and everyone gathered around the pot, eager to dig in. Sharing this recipe always reminds me of lively family dinners full of laughter and big flavors.
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: 1 can (400 g / 14 oz), with juices
- Cajun seasoning: 2 tbsp
- 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
- Sauté the chicken:
- In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and sauté until browned but not fully cooked, about 3 min. Remove and set aside.
- Cook the sausage:
- Add sausage to the pot and cook until browned, about 2 min. Remove and set aside with the chicken.
- Sauté the vegetables:
- Add the remaining oil, then sauté onion, bell peppers, and celery until softened, about 5 min. Stir in garlic and cook for 1 min more.
- Add rice and seasonings:
- Add rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Stir to coat the rice and vegetables in the spices.
- Combine with liquids:
- Pour in diced tomatoes (with juices) and chicken broth. Add the bay leaf. Bring to a simmer.
- Simmer proteins and rice:
- Return chicken and sausage to the pot. Stir, cover, and reduce heat to low. Simmer for 20 min, or until rice is tender and liquid absorbed.
- Add shrimp:
- Nestle shrimp on top of the rice, cover, and cook for another 5 min, or until shrimp are pink and cooked through.
- Finish and serve:
- Remove from heat. Discard bay leaf. Fluff with a fork. Garnish with parsley and sliced green onions before serving.
Pin This jambalaya is a beloved dish at our gatherings—everyone piles their bowls high and enjoys every bite together on a big family table.
Serving Suggestions
Pair with a crisp Sauvignon Blanc or cold lager to accent the savory, spicy notes. A simple side salad or cornbread completes the meal beautifully.
Variations
For extra heat, add more cayenne or serve with hot sauce. Substitute shrimp for more chicken or sausage or use brown rice for a whole grain twist (increase liquid and cook time).
Nutrition
Each serving is about 480 calories with 16 g fat, 51 g carbs, and 30 g protein, making this dish balanced and filling for a main meal.
Pin Enjoy a steaming bowl of Cajun Jambalaya Rice with your favorite people. It brings a delicious taste of the South to your table.
Recipe FAQ
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used but will require more liquid and a longer cooking time to achieve the right tenderness.
- → How can I make this dish spicier?
Increase the amount of cayenne pepper or add hot sauce to the mix for an extra kick of heat.
- → What proteins are included in this dish?
The dish combines boneless chicken thighs, Andouille or smoked sausage, and large peeled shrimp for a flavorful protein blend.
- → Is this suitable for a gluten-free diet?
Use gluten-free sausage to ensure the dish remains gluten-free. Always check sausage labels for gluten content.
- → What garnishes enhance the final presentation?
Chopped fresh parsley and sliced green onions add brightness and a fresh finish to the dish.
- → What cooking tools are recommended?
A large heavy-bottomed pot or Dutch oven is ideal for even cooking and simmering all ingredients together.