Description

This Authentic Jambalaya Recipe delivers a flavorful and hearty Louisiana classic made with shrimp, sausage, chicken, and a well-spiced tomato and rice base. Slow-cooked on the stovetop to perfection, each bite is infused with Cajun spices, fresh vegetables, and savory meats for a satisfying one-pot meal perfect for family dinners.

Ingredients

Scale

Seafood

9-10 Shrimps (peeled and deveined)

Meats

10 ounces Sausage (smoked or regular, sliced)
1 lb Boneless chicken (diced)

Vegetables

2 ribs Celery (chopped)
1 large Onion (chopped)
2 Green onions (chopped)
3-4 cloves Garlic (minced)

Grains and Canned Goods

2 cups Long-grain white rice (washed and uncooked)
1 can Crushed tomatoes (14 or 15 oz.)
2 tbsp Tomato paste

Seasonings and Broth

1 tsp Dried Thyme
2 tbsp Cajun seasoning
1 tsp Oregano
3-4 cups Chicken or vegetable broth (low sodium)
Pinch Salt and pepper to taste

Oils

Cooking oil (approximately 8-10 tbsp total)

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Instructions

Prepare Seasoning Mix: Combine the Cajun seasoning, black pepper, salt, oregano, and thyme in a small bowl to create a flavorful spice blend for the dish.
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 mix for cooking the rice.
Cook Chicken: Heat 3 tablespoons of oil in a pan over medium heat. Cook the seasoned chicken 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 and cook the seasoned shrimp for 2 minutes on each side. 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, until some of the liquid evaporates 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 incorporate all ingredients evenly.
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. Add additional water or broth if needed to ensure the rice cooks fully and remains fluffy.
Add Cooked Meats: Once the rice is tender, gently fold in the cooked chicken, shrimp, and sausage to warm through and combine flavors.
Garnish and Serve: Sprinkle with chopped green onions for a fresh finish and serve hot.

Notes

Use low sodium broth to better control salt levels in the dish.
Make sure to stir occasionally while cooking rice to prevent sticking and burning.
Adjust the amount of Cajun seasoning according to your spice preference.
For a smokier flavor, try using Andouille sausage if available.
The recipe yields 4 generous servings, perfect for a family meal.