Description
This Best Jambalaya Recipe is a flavorful and hearty Louisiana classic perfect for Mardi Gras celebrations. Combining tender chicken, spicy Andouille sausage, succulent shrimp, and a medley of vegetables simmered with Cajun seasoning and rice, this one-pot meal delivers bold Creole flavors with ease in just under an hour.
Ingredients
Scale
Proteins
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
Vegetables & Aromatics
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids & Seasoning
- 6 cups chicken broth
- 2 teaspoons Cajun seasoning
- Olive oil for cooking
- 3 cups long-grain rice
Instructions
- Brown the Meats: Heat olive oil in a large pot over medium heat. Add the Andouille sausage slices and chicken thigh pieces. Cook them until they are browned and cooked through, about 5 minutes, building a base of flavor.
- Sauté the Vegetables: Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook for an additional 5 minutes until the vegetables soften and become fragrant.
- Add Seasoning and Broth: Sprinkle in the Cajun seasoning and pour the chicken broth into the pot. Increase the heat slightly to bring the mixture to a gentle boil.
- Cook the Rice: Stir in the long-grain rice, then reduce the heat to low. Cover the pot and let the rice simmer for about 20 minutes, or until it has absorbed most of the broth and is tender.
- Incorporate the Shrimp: In the last few minutes of cooking, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and are fully cooked through.
- Serve: Once everything is cooked, serve the jambalaya warm and enjoy the robust flavors of this classic Cajun dish.
Notes
- You can adjust the level of Cajun seasoning to prefer more or less spice.
- Use long-grain rice rather than instant or pre-cooked rice for best texture results.
- Brown the meats thoroughly for deeper flavor development.
- If you want a smokier flavor, consider adding a pinch of smoked paprika.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop or microwave.
