Description
This authentic jambalaya recipe brings together succulent shrimp, tender chicken, and flavorful sausage cooked with aromatic vegetables and a rich tomato base. Infused with a classic Cajun seasoning blend, this one-pot dish delivers a hearty, comforting taste of Louisiana that’s perfect for a satisfying dinner in just under an hour.
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 onion (chopped, for garnish)
- 3-4 cloves Garlic (minced)
Staples & Liquids
- 2 cups Long-grain white rice (washed and uncooked)
- 1 can Crushed tomatoes (14 or 15 oz.)
- 2 tbsp Tomato paste
- 3-4 cups Chicken or vegetable broth (low sodium)
- Cooking oil (approximately 8-10 tbsp total)
Spices & Seasonings
- 2 tbsp Cajun seasoning
- 1 tsp Dried Thyme
- 1 tsp Oregano
- Pinch Salt and pepper to taste
Instructions
- Prepare Seasoning Mix: Combine the Cajun seasoning, dried thyme, oregano, salt, and black pepper in a small bowl to create a flavorful spice blend for the jambalaya.
- 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 for cooking the rice and other ingredients.
- Cook Chicken: Heat 3 tablespoons of oil in a pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes on each side until lightly browned. Remove from the pan and place on a plate.
- Cook Shrimp: Add more oil if needed. Cook the seasoned shrimp for 2 minutes on each side until just cooked through. Remove and set aside.
- Cook Sausage: Add 1 tablespoon of oil to the pan and sauté the sausage slices until browned on both sides, about 3-4 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil. Sauté chopped onion and minced garlic for about 1 minute until fragrant and slightly softened.
- Add Tomatoes: Stir in tomato paste and crushed tomatoes. Cook for 3-4 minutes, stirring occasionally, to allow some liquid to evaporate and deepen the flavors.
- Combine Rice and Broth: Add the remaining seasoning blend, washed rice, chopped celery, and chicken broth to the pan. Stir well to evenly incorporate all ingredients.
- 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 and add additional water or broth if necessary to ensure the rice cooks fully and stays fluffy.
- Add Cooked Meats: Once the rice is tender, gently fold in the cooked chicken, shrimp, and sausage. Warm through for a few minutes to let flavors combine.
- Garnish and Serve: Sprinkle chopped green onions on top for freshness and serve the jambalaya hot.
Notes
- Ensure the rice is washed thoroughly to remove excess starch and prevent mushiness.
- You can adjust the amount of Cajun seasoning to taste for more or less heat.
- If the rice is not fully cooked after the prescribed time, add a bit more broth or water, cover, and continue cooking until done.
- Using low sodium broth helps control salt levels in the dish.
- For a spicier version, add a dash of cayenne pepper or hot sauce during the seasoning mix preparation.
