Cajun Jambalaya with Andouille Sausage
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Servings: 6–8
 |
| How to make Cajun Jambalaya from scratch |
Ingredients
- Protein:
- 1 lb (450g) Andouille sausage, sliced into rounds
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ lb (225g) raw shrimp, peeled & deveined (optional)
- Holy Trinity & Aromatics:
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- Rice & Liquid:
- 2 cups long-grain rice (e.g., Jasmine or Basmati), rinsed
- 4 cups low-sodium chicken broth
- Seasonings:
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 bay leaves
- Salt and black pepper to taste
- Other:
- 2 tbsp vegetable oil
- Sliced green onions and chopped parsley (for garnish)
- Hot sauce (optional, for serving)
 |
| Traditional Louisiana Jambalaya recipe |
---
Instructions
1. Prep & Brown the Sausage:
- Heat 1 tbsp oil in a large Dutch oven or heavy pot over medium heat. Add the Andouille slices and cook until browned (5–6 minutes). Remove with a slotted spoon and set aside.
2. Cook the Chicken:
- Season chicken with salt, pepper, and 1 tsp of the Cajun spice mix (paprika, thyme, oregano, cayenne, garlic powder, onion powder). Add remaining oil to the pot and brown the chicken (5–6 minutes). Remove and set aside.
3. Sauté the Holy Trinity:
- Add onion, bell pepper, and celery to the pot. Sauté until softened (6–8 minutes). Stir in garlic and cook for 1 minute.
4. Toast Spices & Rice:
- Add all remaining spices (except bay leaves) and rice. Stir for 2 minutes to toast the rice and spices.
5. Simmer:
- Pour in broth, then return sausage and chicken to the pot. Add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. Add Shrimp (Optional):
- If using shrimp, nestle them into the rice during the last 5–8 minutes of cooking.
7. Rest & Serve:
- Remove from heat, discard bay leaves, and let sit covered for 5 minutes. Fluff rice with a fork. Garnish with green onions and parsley. Serve with hot sauce and crusty bread.
 |
| Spicy Jambalaya with shrimp and Andouille |
---
Tips & Variations
- No Andouille? Substitute with smoked sausage or chorizo.
- Vegetarian Option: Use plant-based sausage and veggie broth; add smoked paprika for depth.
- Spice Level: Adjust cayenne or omit for milder heat.
- Storage: Keeps in the fridge for 3–4 days. Reheat with a splash of broth to refresh.
This one-pot wonder balances smoky, spicy, and savory flavors, staying true to its Cajun roots. Perfect for gatherings or cozy nights in! 🌶️🍚
Comments