Cajun Jambalaya
Dive into the rich and flavorful world of Louisiana cuisine with this authentic Cajun Jambalaya recipe! Bursting with bold spices and a hearty mix of andouille sausage, tender chicken thighs, and succulent shrimp, this one-pot wonder is a true celebration of classic Cajun flavors. Paired with the “holy trinity” of vegetables—onion, bell pepper, and celery—and simmered to perfection with long-grain rice, crushed tomatoes, and a vibrant blend of Cajun seasoning, this dish is guaranteed to delight your taste buds. Perfect for weeknight dinners or festive gatherings, this easy, crowd-pleasing recipe is ready in just an hour and tastes even better with a sprinkle of fresh green onions. Satisfy your craving for Southern comfort with this quintessential Cajun jambalaya!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage
- 1 pound Boneless, skinless chicken thighs
- 1 pound Large shrimp, peeled and deveined
- 1 large Yellow onion, diced
- 1 large Bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 14 ounces Crushed tomatoes
- 3 cups Chicken broth
- 1.5 cups Long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves
- 3 stalks Green onions, sliced (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Slice the andouille sausage into rounds and brown them in the pot. Remove the sausage and set aside.
Cut the chicken thighs into bite-sized pieces. Add the remaining 1 tablespoon of olive oil to the pot and cook the chicken until browned on all sides. Remove the chicken and set aside.
Add the onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cooked sausage and chicken back into the pot, along with the crushed tomatoes, chicken broth, rice, Cajun seasoning, thyme, and bay leaves. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, gently fold in the shrimp. Let the jambalaya cook for an additional 5-7 minutes, or until the shrimp is pink and fully cooked.
Remove the bay leaves from the pot and discard them. Taste the jambalaya and adjust seasoning if necessary.
Garnish with sliced green onions before serving. Enjoy your authentic Cajun jambalaya!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 9300 mg | 404% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.5 g | ||
| Protein | 291.8 g | 584% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 759 mg | 58% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5488 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
