📝 About This Recipe
A soul-warming staple of Louisiana, this Jambalaya is a vibrant celebration of the 'Holy Trinity' of Cajun cooking—onions, celery, and bell peppers. This recipe balances the smoky heat of Andouille sausage with succulent shrimp and tender chicken, all simmered together until the rice absorbs every drop of the spiced tomato broth. It is a hearty, complex, and deeply comforting one-pot wonder that brings the festive spirit of New Orleans straight to your kitchen.
🥗 Ingredients
The Proteins
- 12 ounces Andouille sausage (sliced into 1/4-inch rounds)
- 1 pound Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 pound Large shrimp (peeled, deveined, and tails removed)
The Holy Trinity & Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 3 pieces Celery stalks (diced)
- 4 cloves Garlic (minced)
- 1 piece Jalapeño (seeded and minced for extra heat)
Grains and Liquids
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 14.5 ounces Crushed tomatoes (canned)
- 3 cups Chicken stock (low sodium)
- 1 tablespoon Worcestershire sauce
Seasonings and Garnish
- 2 tablespoons Cajun seasoning (adjust based on salt content)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves (whole)
- 2 tablespoons Vegetable oil
- 1/2 cup Green onions (thinly sliced for garnish)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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2
Add the sliced Andouille sausage and brown for 4-5 minutes until the fat renders and the edges are crispy. Remove 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 browned on all sides, about 5-6 minutes. Remove and set aside with the sausage.
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4
Add the remaining tablespoon of oil if the pot looks dry. Toss in the onion, bell pepper, and celery (the Holy Trinity). Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and jalapeño, cooking for just 1 minute until fragrant.
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6
Add the rinsed rice to the pot. Stir constantly for 2 minutes to 'toast' the grains; this prevents the rice from becoming mushy and adds a nutty depth.
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7
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, Cajun seasoning, dried thyme, and bay leaves. Stir well, scraping the bottom of the pot to release any browned bits (fond).
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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 for 20-25 minutes.
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10
Gently lift the lid and scatter the raw shrimp over the top of the rice. Do not stir them in deeply; just press them slightly into the surface. Replace the lid.
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11
Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque and the rice has absorbed all the liquid.
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12
Remove from heat. Let the pot sit, covered, for 5 minutes to allow the steam to finish the rice perfectly.
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13
Discard the bay leaves. Fluff the jambalaya gently with a fork, incorporating the shrimp into the rice.
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14
Garnish generously with sliced green onions and fresh parsley before serving hot.
💡 Chef's Tips
Always rinse your long-grain rice to remove excess starch; this ensures distinct, fluffy grains rather than a sticky mass. If you can't find Andouille, a high-quality smoked kielbasa or Spanish Chorizo makes a great substitute. Control the salt by using low-sodium chicken stock, as many store-bought Cajun seasonings are very salt-heavy. Avoid lifting the lid frequently while the rice simmers; you need that trapped steam to cook the grains evenly. For a 'dry' Jambalaya (Cajun style), omit the tomatoes; for this 'red' Jambalaya (Creole style), the crushed tomatoes provide the essential acidity.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any remaining juices. A cold, crisp Lager or an Abita Amber beer pairs perfectly with the spicy profile. Add a dash of your favorite Louisiana-style hot sauce at the table for an extra kick. A simple green side salad with a light vinaigrette offers a refreshing contrast to the rich, savory rice. Finish the meal with classic powdered sugar-dusted beignets for a true New Orleans experience.