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Family Favorite Cajun Jambalaya

Family Favorite Cajun Jambalaya

Author: Annette (•‿•)
Chicken, smoky andouille sausage, and tender shrimp come together with the holy trinity of Cajun cooking, tomatoes, and savory seasonings. Use cooked rice for an easy finish or follow the alternate method to cook the rice directly in the pot.
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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Main Course
Cuisine: Cajun, Southern
Keyword: Comfort Food, Easy to Make, One-Pot, Spicy
Servings: 8

Equipment

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup green bell pepper diced
  • 1 pound boneless chicken cut into 1- to 1½-inch pieces
  • 1 pound andouille sausage cut into ¼-inch rounds
  • 1 pound raw shrimp peeled and deveined
  • 2 14.5-ounce cans stewed tomatoes undrained
  • 1 15-ounce can tomato sauce
  • 2 cups chicken broth
  • 1 tablespoon garlic minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • 2 teaspoons ground thyme
  • 3 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 cups cooked rice

Instructions

  1. Heat the vegetable oil in a large, heavy pot over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent.
  2. Add the chicken and sausage. Cook for about 5 minutes, stirring occasionally, until lightly browned.
  3. Add the celery and green bell pepper. Cook for about 3 minutes, stirring frequently, until the vegetables begin to soften.
  4. Stir in the stewed tomatoes with their juices, tomato sauce, chicken broth, garlic, smoked paprika, optional cayenne, thyme, bay leaves, salt, and black pepper.
  5. Bring to a boil, then reduce the heat to medium-low. Simmer gently for 15 minutes, stirring occasionally.
  6. Add the shrimp and cook for about 5 minutes, until pink and opaque and the chicken is cooked through.
  7. Remove the bay leaves. Gently stir in the cooked rice and heat through. Taste and adjust the seasoning before serving.

Notes

To cook the rice directly in the pot:
  1. Follow steps 1–4 above. Leave out the shrimp and cooked rice.
  2. Bring the mixture to a boil. Stir in two cups of uncooked medium-grain white rice. Reduce the heat to low and cover tightly.
  3. Simmer gently for 20–25 minutes, until the rice is nearly tender. Avoid frequent stirring or lifting the lid.
  4. If the rice is still firm and the mixture looks dry, add ¼ cup hot chicken broth or water. Cover and continue cooking, checking again after 5 minutes. Repeat as needed.
  5. Gently fold in the shrimp. Cover and cook for another 5–7 minutes, until the shrimp are pink and opaque, the chicken is cooked through, and the rice is tender.
  6. Remove from the heat and let stand, covered, for 5 minutes. Remove the bay leaves, gently fluff the rice, and adjust the seasoning before serving.