Smoky Cajun Jambalaya
Dive into the bold and comforting flavors of Smoky Cajun Jambalaya, a one-pot wonder that's perfect for feeding a crowd or meal-prepping for the week. Bursting with the rich smokiness of andouille sausage, tender chicken thighs, and succulent shrimp, this classic Louisiana dish pairs perfectly seasoned protein with a vibrant medley of sautéed vegetables, aromatic spices, and fluffy long-grain rice. Infused with Cajun seasoning, paprika, and thyme, every bite delivers layers of spiced, smoky goodness. Ready in just one hour, this recipe is an effortless blend of bold flavors and hearty comfort. Garnish with fresh parsley and chopped green onions for the ultimate finishing touch. Whether you're hosting a dinner party or craving a taste of the South, this jambalaya is a surefire hit!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 1.5 cups long-grain white rice
- 1 14-ounce can diced tomatoes
- 3 cups chicken broth
- 2 tablespoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.75 pound large shrimp, peeled and deveined
- 2 stalks green onions
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Slice the andouille sausage into 1/4-inch rounds, then add them to the pot and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
Cut the chicken thighs into bite-sized pieces. Add the remaining tablespoon of olive oil to the pot and cook the chicken until lightly browned and cooked through, about 6-8 minutes. Remove and set aside with the sausage.
Dice the onion, bell pepper, and celery. Mince the garlic. Add the diced vegetables to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Rinse the rice under cold water and drain well. Add the rice to the pot, stirring to coat it in the vegetable mixture.
Pour in the diced tomatoes and chicken broth. Stir in cajun seasoning, paprika, thyme, salt, black pepper, and the bay leaf.
Return the sausage and chicken to the pot. Stir well and bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
Add the shrimp to the pot, gently stirring it into the mixture. Cover and cook for 5-7 minutes, or until the shrimp is pink and cooked through.
Finely chop the green onions and parsley. Sprinkle them over the jambalaya and stir to combine. Remove the bay leaf before serving.
Serve hot and enjoy this smoky, flavorful Cajun jambalaya!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 889 mg | 19% | |
*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.
