Jambalaya chicken shrimp sausage (Print Version)

Savory Creole dish with chicken, sausage, shrimp, rice, and bold Cajun flavors in one pot.

# Ingredient List:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (about 9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper (adjust to taste)
17 - ½ tsp ground black pepper
18 - 1 tsp salt (plus more to taste)
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce, to serve (optional)

# How to Make:

01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until lightly browned, approximately 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining oil to the pot. Season chicken with a pinch of salt and black pepper. Brown the chicken evenly on all sides for 4 to 5 minutes. Remove and set aside with sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Incorporate rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt into the vegetables. Cook for 1 minute to lightly toast the spices and rice.
05 - Pour in diced tomatoes with their juices, chicken broth, and add bay leaves. Stir thoroughly, scraping up any browned bits from the pot base.
06 - Return sausage and chicken to the pot. Bring mixture to a boil, reduce heat to low, cover, and simmer for 20 minutes, stirring once halfway through.
07 - Nestle shrimp into the simmering rice. Cover and cook for 5 to 7 minutes, until shrimp turn pink and rice reaches a tender consistency.
08 - Remove the pot from heat, discard bay leaves, and fluff the jambalaya with a fork. Garnish with sliced spring onions and chopped parsley. Serve immediately, optionally with hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost as satisfying as the meal itself.
  • The smoky sausage and cayenne build layers of flavor that sneak up on you with every bite.
  • It feeds a crowd without fuss and tastes even better the next day when the spices have settled in.
02 -
  • Dont skip browning the sausage and chicken, those caramelized bits on the bottom become the soul of the dish.
  • Resist the urge to stir constantly once the rice goes in, you need the bottom to develop a slight crust for texture.
  • If the rice isnt tender after twenty minutes, add a splash more broth and cover for another five.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
  • Taste the dish before serving and adjust salt, cayenne, or a splash of vinegar to brighten the flavors.
  • Let the jambalaya rest off the heat for five minutes before serving, it helps the rice firm up and the flavors settle.
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