Cajun Jambalaya is a hearty dish packed with flavor! It brings together tender chicken, juicy shrimp, and savory sausage, all cooked with delicious spices and rice. Yum!
This dish is perfect for a cozy dinner. When I make it, my kitchen smells amazing, and I can’t help but sneak a taste before it’s done. Just the right mix of spice and comfort—so good!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their tenderness. You can substitute with chicken breast, but thigh meat brings more flavor and juiciness to the dish.
Shrimp: Fresh shrimp is great if available, but frozen shrimp works well too! Just make sure to thaw it before cooking.
Smoked Sausage: Andouille sausage gives a nice smoky flavor. If you can’t find it, feel free to use kielbasa or even a vegetarian sausage to keep it meat-free.
Rice: Long-grain white rice is the traditional choice for jambalaya. Brown rice can work too, but you’ll need to adjust the cooking time and liquid.
Cajun Seasoning: You can easily make your own blend with paprika, cayenne, garlic powder, and oregano, or use store-bought for convenience.
How Do You Ensure the Rice is Cooked Perfectly?
Cooking the rice perfectly is essential for a great jambalaya. Here are some tips to get it right:
- Make sure to thoroughly mix the rice with the vegetables and seasoning before adding liquid; this helps the rice absorb flavors.
- Once you add the chicken broth and tomatoes, bring the mixture to a gentle boil before reducing to low heat. This step is crucial to get the cooking process started.
- Do not stir the rice while it’s simmering; this helps it cook evenly and prevents it from becoming mushy.
- Cover the pan during simmering to trap steam, ensuring the rice gets fully cooked.
Following these simple tips will give you a great texture in your jambalaya every time!
Cajun Jambalaya With Chicken, Shrimp, and Sausage
Ingredients You’ll Need:
For the Jambalaya:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb smoked sausage (such as Andouille), sliced into rounds
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes with juice
- 1 cup chicken broth
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2-3 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp vegetable oil
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This Cajun Jambalaya recipe takes about 10 minutes to prep and 30 minutes to cook. So, you’ll need a total of about 40 minutes from start to finish. It’s a quick and flavorful dish that’s perfect for dinner any night of the week!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating 1 tablespoon of vegetable oil in a large skillet or cast iron pan over medium-high heat. Add the chicken pieces, then season with salt, pepper, and 1 tablespoon of Cajun seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Once done, remove it from the pan and set it aside.
2. Cook the Sausage:
In the same pan, add the sliced sausage. Cook it until it’s nicely browned, which should take about 3-4 minutes. Once it’s ready, remove it and set aside with the chicken.
3. Sauté the Veggies:
Add the remaining 1 tablespoon of oil to the pan. Toss in the diced onion, bell pepper, and celery. Sauté these veggies over medium heat until they soften, about 5 minutes. Stir in the minced garlic and let it cook for another minute; this will make your kitchen smell awesome!
4. Add the Rice and Liquids:
Now, stir in the rice, making sure it’s well coated with the oil and veggies. Next, add the diced tomatoes (including the juice), chicken broth, thyme, smoked paprika, and the remaining Cajun seasoning. Give everything a good stir to combine.
5. Combine and Simmer:
Return the browned chicken and sausage to the pan. Bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
6. Add the Shrimp:
Next, stir in the shrimp and cover the pan again. Cook for an additional 5 minutes, or until the shrimp turns pink and is cooked through.
7. Taste and Adjust:
Before serving, taste your jambalaya and adjust the seasonings with salt and pepper as needed. You want it just right!
8. Garnish and Serve:
Finally, garnish your delicious jambalaya with sliced green onions just before serving. Dive in and enjoy your hearty Cajun Jambalaya!
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 requires about 40-45 minutes to cook, so you’ll want to increase the simmering time accordingly, adding a little more broth if needed.
What Can I Substitute for Shrimp?
If you’re looking for a substitute for shrimp, consider using diced firm tofu for a vegetarian version, or even add more chicken or sausage instead. Just adjust cooking times to ensure everything is cooked through.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to the pan to help prevent the rice from drying out, and warm gently on the stove or microwave.
Can I Make This Spicier?
Absolutely! If you like it spicy, add some cayenne pepper or diced jalapeños when sautéing the vegetables. You can also use a spicier Cajun seasoning blend to amp up the heat!
