Jambalaya with Cajun Flavors (Printer-Friendly Version)
Hearty Louisiana dish featuring shrimp, chicken, sausage, rice, and bold Cajun spices simmered for rich flavor.
# Ingredients Needed:
→ Proteins
01 -
1 pound boneless skinless chicken breasts or thighs, cut into uniform pieces
02 -
12 medium large shrimp, peeled and deveined
03 -
8 ounces andouille sausage, sliced
→ Vegetables
04 -
1 cup long grain white rice, rinsed
05 -
1 stalk celery, diced
06 -
1 medium yellow onion, diced
07 -
1 medium red bell pepper, diced
08 -
3 cloves garlic, minced
→ Pantry Items
09 -
2 tablespoons tomato paste
10 -
2 tablespoons unsalted butter
11 -
1 teaspoon cayenne pepper
12 -
2 teaspoons Old Bay seasoning
13 -
1 teaspoon dried thyme
14 -
2 cups low sodium chicken broth
15 -
2 bay leaves
16 -
2 tablespoons vegetable or canola oil
17 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Sprinkle Old Bay seasoning over chicken pieces and shrimp in separate bowls to infuse flavor evenly.
02 -
Rinse rice under cold water until water runs clear, then cook according to package directions until tender and fluffy.
03 -
Heat vegetable oil in a large skillet over medium-high. Add sliced andouille sausage and brown until caramelized. Remove and set aside.
04 -
In the same skillet, brown seasoned chicken pieces until cooked through. Remove and set aside. Repeat with shrimp until opaque, then set aside.
05 -
Add butter to skillet. Toss in diced onion, bell pepper, and celery. Cook over medium heat, stirring frequently, until vegetables are soft and translucent.
06 -
Stir in minced garlic and cook for 2 to 3 minutes to release aroma. Add tomato paste and blend thoroughly with vegetables.
07 -
Mix in remaining Old Bay seasoning, dried thyme, and cayenne pepper. Pour in chicken broth and add bay leaves. Bring to a simmer, then cover and cook on medium-low heat for 25 minutes, stirring occasionally to prevent sticking.
08 -
Remove bay leaves. Taste and season with salt and black pepper as needed, considering the saltiness from sausage and broth.
09 -
Off heat, fold in cooked rice, chicken, sausage, and shrimp gently until everything is coated evenly. Serve warm.
# Helpful Hints:
01 -
For best flavor, allow jambalaya to rest overnight in the refrigerator; flavors meld beautifully.
02 -
Rinsing rice thoroughly ensures separate, fluffy grains.
03 -
Cooking vegetables slowly on gentle heat develops a deep flavor base.