Description
This authentic jambalaya recipe combines tender chicken, succulent shrimp, and spicy Andouille sausage with a flavorful blend of vegetables and Cajun seasoning, simmered to perfection in a rich chicken broth and rice base. Perfect for Mardi Gras celebrations or any comforting family meal.
Ingredients
Scale
Protein
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
Vegetables & Aromatics
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids & Seasoning
- 6 cups chicken broth
- 2 teaspoons Cajun seasoning
- Olive oil for cooking
- 3 cups long-grain rice
Instructions
- Brown the meats: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and chicken thighs, cooking them until they are browned, approximately 5 minutes. This step develops flavor through caramelization.
- Sauté the vegetables: Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Continue cooking for an additional 5 minutes, stirring occasionally until the vegetables have softened and become fragrant.
- Add seasoning and broth: Sprinkle in the Cajun seasoning and pour in the chicken broth. Stir to combine and bring the mixture to a gentle boil, infusing the broth with spices and flavors from the ingredients.
- Cook the rice: Stir in the long-grain rice, reduce the heat to low, and cover the pot. Let it simmer for about 20 minutes, or until the rice has absorbed most of the liquid and is tender, ensuring a perfect blend of textures.
- Cook the shrimp: In the final few minutes of cooking, gently fold in the shrimp. Allow them to cook until they turn pink and are fully cooked through, which takes just a few minutes depending on size.
- Serve: Once the shrimp are cooked, remove the pot from heat. Serve the jambalaya warm, garnished as desired, and enjoy this hearty, flavorful dish.
Notes
- Use Andouille sausage for authentic smoky flavor; smoked sausage can be a substitute.
- Do not overcook the shrimp to avoid rubbery texture.
- Adjust Cajun seasoning to taste for desired spiciness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a spicier kick, add crushed red pepper flakes or hot sauce during cooking.
