Jambalaya Recipe

a pan of freshly cooked jambalaya with shrimp, sausages, and chicken

Jambalaya – This classic Southern one-pot dish boasts bold meaty flavors from chicken, sausage, shrimp, and intense Cajun spices. This protein-loaded dish is surprisingly easy, making it perfect for a weeknight meal yet lavish enough for entertaining. Everything you want for dinner is right here!

Course Main

Cuisine Southern

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 638kcal

Author Imma

Equipment

Heavy duty pan, skillet, or Dutch oven
Large bowls

Ingredients

Chicken and Shrimp

1 pound (454 g) boneless skinless chicken thighs, cut into chunks
1 pound (454 g) raw shrimp, peeled and deveined (tails on or off)
Salt and pepper, to taste
1 tablespoon (12 g) Creole seasoning
¼ cup (63 ml) cooking oil

Jambalaya

12 ounce (336 g) andouille sausage, sliced into rounds
1 medium onion, diced
2 stalk celery, diced
1 large green bell pepper, seeded and diced
4-5 clove garlic, minced (about 1½ tablespoons)
2 teaspoon (2 g) thyme, minced
2-3 bay leaves
1½ cup (278 g) white rice, uncooked (short or long grain)
1 14-ounce can (400 g) crushed tomatoes
3 cup (750 ml) chicken broth, or water
1-2 teaspoon (4-8 g) Creole seasoning
1-2 teaspoon (5-10 g) hot sauce, (optional)
1 tablespoon (17 g) Worcestershire sauce
Salt and pepper, to taste
sliced green onions, to garnish
chopped parsley, to garnish

Instructions

Cooking the Chicken and Sausage

Place the chicken and shrimp in two separate bowls. Then season both with salt, pepper, and Creole seasoning. Toss to coat evenly. Set them aside.
Heat a heavy pot, skillet, or Dutch oven over medium heat and add about two tablespoons of oil.
Place the seasoned chicken in the pan and brown on each side for 2-3 minutes; be very careful with the chicken so it doesn't burn. Remove the cooked chicken from the pan and set it aside.
In the same pan, add the sausage slices and brown them for a few minutes. Remove and place next to the chicken.

Making the Jambalaya

Add onions, celery, and bell pepper using the same pan and saute for 2-3 minutes. Follow with the garlic, thyme, and bay leaf. Continue cooking for 4-5 minutes.
Next, stir in the crushed tomatoes and uncooked rice, followed by the chicken stock, Creole seasoning, hot sauce (if using), Worcestershire sauce, salt, and pepper.
Return the cooked chicken and sausages to the pan. Bring to a boil and reduce the heat to barely a simmer. Cover and cook for about 15 minutes.
After partially cooking the jambalaya for 15 minutes, add the seasoned shrimp into the pot while stirring the mixture gently.
Cover with the lid and continue cooking while occasionally stirring until the shrimp is pink and cooked through - about 6-7 minutes, depending on the size and thickness of the shrimp.
Remove from the heat and sprinkle with green onions and parsley. Serve warm.

Notes

Either jasmine or basmati rice is perfect coz they're long-grain and don't get clumpy when cooked.
If you want to use brown rice instead, make sure that you parboil it first since it takes longer to cook.
You may swap Andouille sausage with kielbasa sausage, smoked beef sausage, or Chinese chorizo.
Try it as an all seafood delight. Level up your easy jambalaya with seafood addition like lobster, crab, clams, mussels, and squid.
Feel free to replace the hot sauce with serrano, jalapenos, or Scotch bonnet peppers. Or omit it altogether.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition