📝 About This Recipe
Transport your kitchen to the heart of the French Quarter with this vibrant, one-pot Creole masterpiece. This Jambalaya balances the 'Holy Trinity' of Cajun aromatics with succulent jumbo shrimp, smoky andouille sausage, and rice that has soaked up every drop of a rich, spiced tomato broth. It is a soulful, celebratory dish that captures the festive spirit and complex layering of flavors unique to Louisiana coastal cooking.
🥗 Ingredients
Proteins
- 1.5 pounds Jumbo Shrimp (peeled, deveined, tail-on for presentation)
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds)
- 1 pound Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
The Holy Trinity and Aromatics
- 1 Yellow Onion (large, finely diced)
- 1 Green Bell Pepper (large, diced)
- 3 Celery Stalks (finely chopped)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for subtle heat)
Grains and Liquid
- 2 cups Long-Grain White Rice (uncooked, rinsed until water runs clear)
- 14.5 ounces Crushed Tomatoes (canned, premium quality)
- 3 cups Chicken Stock (low-sodium)
- 2 tablespoons Vegetable Oil (or lard for authentic flavor)
Seasoning Blend
- 1.5 tablespoons Cajun Seasoning (adjust based on salt content of brand)
- 1 teaspoon Dried Thyme
- 2 Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Fresh Parsley (chopped for garnish)
- 3 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium-high heat until shimmering.
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2
Add the sliced andouille sausage and brown for 4-5 minutes until the edges are crispy and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
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3
In the same pot, add the chicken pieces. Season lightly with a pinch of Cajun spice and sear until golden brown on all sides (about 6 minutes). Remove and set aside with the sausage.
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4
Reduce heat to medium. Add the 'Holy Trinity': onion, bell pepper, and celery. Sauté for 7-8 minutes, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Stir in the garlic and jalapeño, cooking for another 60 seconds until fragrant.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should look slightly translucent at the edges and smell nutty.
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7
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, Cajun seasoning, thyme, and bay leaves. Stir well to combine.
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8
Return the browned sausage and chicken to the pot. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 20-25 minutes.
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10
Check the rice; it should be mostly tender and most liquid absorbed. Gently fold in the raw shrimp, tucking them into the hot rice.
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11
Replace the lid and cook for an additional 5-7 minutes, or until the shrimp are pink, opaque, and curled into a 'C' shape.
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12
Remove from heat. Let the jambalaya rest, covered, for 5 minutes to allow the flavors to marry and the moisture to redistribute.
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13
Discard the bay leaves. Fluff gently with a fork, garnish generously with fresh parsley and green onions, and serve immediately.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this ensures the grains stay distinct rather than becoming mushy. Don't peek! Keeping the lid closed during the simmer phase is crucial for even rice hydration. If you can't find Andouille, a high-quality smoked Kielbasa with a pinch of extra cayenne pepper is a great substitute. Always use 'wild-caught' shrimp if possible; they have a firmer texture and a sweeter, more oceanic flavor that holds up against the spices. For a 'Brown' Cajun-style jambalaya, omit the tomatoes and slightly increase the stock and spices.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any remaining juices. A crisp, cold glass of Abita beer or a dry Rosé cuts through the spicy, smoky notes beautifully. Offer a bottle of high-quality hot sauce (like Crystal or Tabasco) on the side for those who want an extra kick. A simple side of vinegar-based coleslaw provides a refreshing, crunchy contrast to the rich rice. Finish the meal with classic New Orleans beignets and café au lait.