Description
This Authentic Jambalaya recipe is a flavorful and hearty Creole dish combining succulent shrimp, smoky sausage, tender diced chicken, and aromatic vegetables simmered with rice in a rich blend of tomatoes and spices. Perfect for a satisfying family meal, this jambalaya is cooked on the stovetop with a perfect balance of Cajun seasoning and herbs, resulting in a vibrant, savory one-pot dish bursting with traditional Southern charm.
Ingredients
Scale
Proteins
- 9-10 Shrimps, peeled and deveined
- 10 ounces Sausage, smoked or regular, sliced
- 1 lb Boneless chicken, diced
Vegetables & Aromatics
- 2 ribs Celery, chopped
- 1 large Onion, chopped
- 2 Green onions, chopped (for garnish)
- 3-4 cloves Garlic, minced
Grains
- 2 cups Long-grain white rice, washed and uncooked
Pantry & Spices
- 1 can Crushed tomatoes (14 or 15 oz)
- 2 tbsp Tomato paste
- 1 tsp Dried Thyme
- 2 tbsp Cajun seasoning
- 1 tsp Oregano
- Black pepper, to taste
- Salt, pinch and to taste
- 3-4 cups Chicken or vegetable broth, low sodium
- Cooking oil, approximately 8-10 tbsp total
Instructions
- Prepare Seasoning Mix: In a small bowl, combine Cajun seasoning, black pepper, salt, oregano, and dried thyme to create a flavorful spice blend for the jambalaya.
- Season Chicken and Shrimp: Toss the diced chicken with half a tablespoon of the seasoning mix. Separately, toss the peeled and deveined shrimp with 1 teaspoon of the seasoning. Reserve the remaining seasoning mix for later use when cooking the rice.
- Cook Chicken: Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes on each side until lightly browned and cooked through. Remove the chicken from the pan and set aside on a plate.
- Cook Shrimp: Add more oil to the pan if needed. Cook the seasoned shrimp for about 2 minutes on each side until just cooked. Remove and set aside with the chicken.
- Cook Sausage: Add 1 tablespoon of oil to the pan. Add sausage slices and sauté until both sides are browned and slightly crisp. Remove and set aside with other cooked meats.
- Sauté Aromatics: In the same pan, add 4-5 tablespoons of oil. Sauté the chopped onion and minced garlic for about 1 minute until fragrant and translucent, stirring occasionally to prevent burning.
- Add Tomatoes: Stir in the tomato paste and crushed tomatoes. Cook for 3-4 minutes, stirring occasionally, until some of the excess liquid evaporates, preventing the rice from becoming mushy later.
- Combine Rice and Broth: Add the remaining seasoning mix, washed rice, chopped celery, and chicken broth to the pan. Stir well to incorporate all ingredients evenly and distribute the flavors.
- Cook the Jambalaya: Cover the pan or pot and cook over medium heat for 15-20 minutes. Stir occasionally to prevent rice from sticking to the bottom. Add extra broth or water as needed to ensure the rice cooks fully and turns fluffy.
- Add Cooked Meats: Once the rice is tender and cooked through, gently fold in the cooked chicken, shrimp, and sausage to warm through without overmixing, allowing flavors to meld.
- Garnish and Serve: Sprinkle chopped green onions on top for a fresh and colorful finish. Serve the jambalaya hot for a comforting meal.
Notes
- Use low sodium broth to better control the saltiness of the jambalaya.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- If the rice needs more time to cook, add a little more broth and continue cooking until tender.
- This dish is great for meal prep and tastes even better the next day after flavors meld.
