Description
This Authentic Jambalaya recipe delivers a hearty, flavorful one-pot meal with perfectly seasoned chicken, shrimp, and sausage cooked alongside aromatic vegetables and tender long-grain white rice simmered in a zesty tomato and spice broth. A classic Cajun dish that captures the essence of Southern comfort food with a balanced blend of spices and fresh ingredients.
Ingredients
Scale
Protein
- 9-10 Shrimps (peeled and deveined)
- 10 ounces Smoked or regular sausage (sliced)
- 1 lb Boneless chicken (diced)
Vegetables & Aromatics
- 2 ribs Celery (chopped)
- 1 large Onion (chopped)
- 2 Green onions (chopped)
- 3-4 cloves Garlic (minced)
Grains
- 2 cups Long-grain white rice (washed and uncooked)
Canned Goods & Liquids
- 1 can Crushed tomatoes (14 or 15 oz.)
- 2 tbsp Tomato paste
- 3-4 cups Chicken or vegetable broth (low sodium)
Spices & Seasonings
- 2 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 tsp Oregano
- Pinch Salt and pepper to taste
Oils
- Cooking oil (approximately 8-10 tbsp total)
Instructions
- Prepare Seasoning Mix: Combine the Cajun seasoning, black pepper, salt, oregano, and dried thyme in a small bowl to create a flavorful spice blend.
- Season Chicken and Shrimp: Toss the diced chicken with half a tablespoon of the seasoning mix. Separately, toss the peeled and deveined shrimp with 1 teaspoon of the seasoning. Reserve the remaining seasoning mix for later.
- Cook Chicken: Heat 3 tablespoons of oil in a pan over medium heat. Cook the seasoned chicken for 3-4 minutes per side until lightly browned. Remove the chicken and set aside on a plate.
- Cook Shrimp: Add additional oil if needed and 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. Remove and set aside.
- Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil and sauté the chopped onion and minced garlic for about 1 minute until fragrant.
- Add Tomatoes: Stir in the tomato paste and crushed tomatoes. Cook for 3-4 minutes, stirring occasionally, allowing some of the liquid to evaporate to prevent mushy rice.
- Combine Rice and Broth: Add the remaining seasoning, washed rice, chopped celery, and chicken broth to the pan. Stir well to combine all ingredients evenly.
- Cook the Jambalaya: Cover the pan and cook over medium heat for 15-20 minutes. Stir occasionally to prevent the rice sticking. Add additional broth or water if necessary to ensure rice is tender and fluffy.
- Add Cooked Meats: Once the rice is fully cooked, gently fold in the cooked chicken, shrimp, and sausage to warm through and blend flavors.
- Garnish and Serve: Sprinkle with chopped green onions for a fresh finish and serve the jambalaya hot.
Notes
- You can substitute smoked sausage with andouille for a more authentic Cajun flavor.
- Use low-sodium broth to control salt levels in the dish.
- Adjust the amount of Cajun seasoning depending on your spice preference.
- Keep an eye on the liquid levels while cooking rice to prevent burning or undercooking.
- For a vegetarian version, omit meats and use vegetable broth with additional vegetables like bell peppers and okra.
