Description

This Authentic Jambalaya recipe is a flavorful and hearty Creole dish combining succulent shrimp, smoky sausage, tender diced chicken, and aromatic vegetables simmered with rice in a rich blend of tomatoes and spices. Perfect for a satisfying family meal, this jambalaya is cooked on the stovetop with a perfect balance of Cajun seasoning and herbs, resulting in a vibrant, savory one-pot dish bursting with traditional Southern charm.

Ingredients

Proteins

9-10 Shrimps, peeled and deveined
10 ounces Sausage, smoked or regular, sliced
1 lb Boneless chicken, diced

Vegetables & Aromatics

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

Grains

2 cups Long-grain white rice, washed and uncooked

Pantry & Spices

1 can Crushed tomatoes (14 or 15 oz)
2 tbsp Tomato paste
1 tsp Dried Thyme
2 tbsp Cajun seasoning
1 tsp Oregano
Black pepper, to taste
Salt, pinch and to taste
3-4 cups Chicken or vegetable broth, low sodium
Cooking oil, approximately 8-10 tbsp total

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Instructions

Prepare Seasoning Mix: In a small bowl, combine Cajun seasoning, black pepper, salt, oregano, and dried thyme to create a flavorful spice blend for the jambalaya.
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 use when cooking the rice.
Cook Chicken: Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes on each side until lightly browned and cooked through. Remove the chicken from the pan and set aside on a plate.
Cook Shrimp: Add more oil to the pan if needed. Cook the seasoned shrimp for about 2 minutes on each side until just cooked. Remove and set aside with the chicken.
Cook Sausage: Add 1 tablespoon of oil to the pan. Add sausage slices and sauté until both sides are browned and slightly crisp. Remove and set aside with other cooked meats.
Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil. Sauté the chopped onion and minced garlic for about 1 minute until fragrant and translucent, stirring occasionally to prevent burning.
Add Tomatoes: Stir in the tomato paste and crushed tomatoes. Cook for 3-4 minutes, stirring occasionally, until some of the excess liquid evaporates, preventing the rice from becoming mushy later.
Combine Rice and Broth: Add the remaining seasoning mix, washed rice, chopped celery, and chicken broth to the pan. Stir well to incorporate all ingredients evenly and distribute the flavors.
Cook the Jambalaya: Cover the pan or pot and cook over medium heat for 15-20 minutes. Stir occasionally to prevent rice from sticking to the bottom. Add extra broth or water as needed to ensure the rice cooks fully and turns fluffy.
Add Cooked Meats: Once the rice is tender and cooked through, gently fold in the cooked chicken, shrimp, and sausage to warm through without overmixing, allowing flavors to meld.
Garnish and Serve: Sprinkle chopped green onions on top for a fresh and colorful finish. Serve the jambalaya hot for a comforting meal.

Notes

Use low sodium broth to better control the saltiness of the jambalaya.
Adjust the amount of Cajun seasoning according to your preferred spice level.
Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
If the rice needs more time to cook, add a little more broth and continue cooking until tender.
This dish is great for meal prep and tastes even better the next day after flavors meld.