Cajun Jambalaya

Name: Cajun Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: cajun
Ingredients: 300 g chicken thigh (boneless, skinless, cut into bite-sized pieces); 200 g andouille sausage (sliced into rounds); 200 g shrimp (peeled and deveined); 1 cup long grain rice (uncooked, rinsed); 1 pcs onion (medium, diced); 1 pcs bell pepper (medium, green, diced); 2 pcs celery (stalks, diced); 4 pcs garlic (cloves, minced); 2 pcs tomato (medium, diced); 1.5 cup water; 2 pcs bay leaf; 1 tsp smoked paprika; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 1 pinch cayenne pepper; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp oil; 2 tbsp green onion (sliced, for garnish); 2 tbsp parsley (chopped, for garnish)

RATING

4.6/5(195)

TASTE SCORE

9/10

A smoky, deeply savory one-pot rice dish from the Louisiana bayou. Tender chicken, spicy andouille sausage, and shrimp come together with aromatic vegetables and long-grain rice, all simmered in a Cajun-spiced tomato broth. Rustic, bold, and satisfying — the kind of meal that fills the kitchen with incredible smells.

PREP

20m

COOK

45m

SERVES

1 CUP

580 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken, sausage, and vegetables.
1.Cut chicken thighs into bite-sized pieces and slice the andouille sausage into rounds.
2.Dice the onion, green bell pepper, and celery into even pieces.
3.Mince the garlic cloves and dice the tomatoes.
saute · ~8 min
Brown the chicken and sausage.
1.Heat oil in a large heavy-bottomed pot over medium-high heat.
2.Add chicken pieces and sear until browned on all sides, about 4-5 minutes. Remove and set aside.
3.Add sliced andouille sausage to the same pot and cook until edges are crisp, about 3 minutes. Set aside with the chicken.
TIPDon't crowd the pot — browning in batches gives you deeper flavor.
saute · ~6 min
Cook the trinity and build the base.
1.Reduce heat to medium. In the same pot, add the diced onion, bell pepper, and celery.
2.Cook until softened and the onion is translucent, about 5 minutes.
3.Add minced garlic and smoked paprika. Stir constantly for 30 seconds until fragrant.
TIPScrape up the browned bits from the bottom of the pot — that's where the flavor lives.
mix · ~2 min
Add the rice, tomatoes, and seasonings.
1.Stir in the rinsed rice and cook for 1 minute to toast the grains lightly.
2.Add diced tomatoes, bay leaves, thyme, oregano, cayenne, salt, and black pepper.
3.Pour in the water and return the browned chicken and sausage to the pot.
simmer · ~25 min
Simmer the jambalaya.
1.Bring the mixture to a boil, then reduce heat to low.
2.Cover tightly with a lid and simmer for 25 minutes, or until the rice is tender and liquid is absorbed.
3.Do not lift the lid during cooking — the steam is essential.
TIPResist the urge to peek. Keeping the lid on ensures perfectly cooked, fluffy rice.
mix · ~7 min
Add the shrimp and finish cooking.
1.After 25 minutes, uncover the pot and nestle the peeled shrimp into the rice.
2.Cover again and cook for 5-7 minutes, until the shrimp turn pink and opaque.
rest · ~5 min
Rest the jambalaya off the heat.
1.Remove the pot from heat and let it sit covered for 5 minutes.
2.Discard the bay leaves. Fluff the rice gently with a fork.
TIPResting lets any remaining moisture settle, giving you the perfect texture.
assemble
Garnish and serve.
Spoon the jambalaya into bowls. Scatter sliced green onions and chopped parsley over the top. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the rice thoroughly before cooking to remove excess starch and prevent a gummy texture.
2
Brown the chicken and sausage in batches to get a deep sear, not a steam.
3
Scrape the browned bits from the pot after cooking the trinity — they add smoky depth.
4
Resist lifting the lid during the 25-minute simmer; steam is key to fluffy rice.
5
Add shrimp only at the very end and cook just until pink to avoid rubbery texture.
6
Let the jambalaya rest off heat for 5 minutes before fluffing for perfect moisture distribution.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Replace half the oil with a splash of chicken stock when sautéing the trinity. Reduces fat without losing moisture, and still allows the fond to develop.

High protein

High-protein

Add 150g of diced smoked turkey sausage and an extra 100g of shrimp. Increase water by 2 tbsp and simmer 2 extra minutes. Great for post-workout meals.

Vegetarian (with seafood)

Omit the chicken and double the shrimp and andouille sausage. Use a dash of liquid smoke if the sausage isn't smoky enough.

Pork free