When you think of New Orleans, you can’t help but picture vibrant parades, lively jazz music, and, of course, mouthwatering Creole and Cajun cuisine. One dish that perfectly encapsulates the bold flavors and rich cultural heritage of New Orleans is Cajun Jambalaya.
This hearty and flavorful dish has deep roots in Louisiana and has become a beloved staple in kitchens around the world. In this article, we will explore the ingredients of Cajun Jambalaya and provide you with a simple and delicious recipe to bring a taste of New Orleans to your own home. I swear this dish is as amazing as our Cajun Rice.
Cajun Jambalaya Recipe
Cajun Jambalaya is a hearty one-pot dish loaded with flavors. It features chicken, Andouille sausage, shrimp, rice, and a mix of onions, bell peppers, and celery. The blend of paprika, cayenne pepper, and thyme gives it a spicy kick, making it perfect for a satisfying meal.
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Calories: 400kcal
Servings: 0
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Cutting Board
- Knife
- Measuring Spoons
- Measuring Cup
- Wooden Spoon
Ingredients
- 1 cup long-grain white rice
- 1 pound boneless chicken thighs cut into bite-sized pieces
- 1/2 pound Andouille sausage sliced
- 1/2 pound medium-sized shrimp peeled and deveined
- 1 onion finely chopped
- 1 bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 cups chicken stock
- Salt and black pepper to taste
- Chopped green onions and fresh parsley for garnish
Instructions
- Heat oil in a large pot. Cook chicken and sausage until browned. Remove and set aside.
- Sauté onion, bell pepper, and celery until softened. Add garlic and cook until fragrant.
- Stir in rice, toast slightly. Add paprika, cayenne pepper, thyme, bay leaves, salt, and pepper.
- Return chicken and sausage to the pot. Pour in chicken stock and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
- Fold in shrimp during the last 5 minutes of cooking. Cook until shrimp are pink and opaque.
- Remove from heat, discard bay leaves, and let sit covered for 5 minutes.
- Garnish with green onions and parsley. Serve with crusty French bread.
Nutrition
Calories: 400kcal | Carbohydrates: 30g | Protein: 25g | Saturated Fat: 6g | Cholesterol: 130mg | Sodium: 850mg | Potassium: 450mg | Fiber: 2g | Sugar: 2g
Tips that Are Sure to Grab Your Attention!
- Use Long-Grain Rice:
- For the best rice texture in jambalaya, use long-grain rice. It cooks up fluffy and separates well, unlike short-grain rice, which is starchier and sticks together.
- Rinse Rice Beforehand:
- To get rid of extra starch, rinse the uncooked long-grain rice before cooking until the water is clear.
- Andouille Sausage is Ideal, But an Alternative Will Do:
- Andouille sausage gives a smoky, spicy flavor that is unique to Louisiana. You can find it in large grocery stores like Sprouts and Walmart. If you can’t find Andouille, you can use another type of smoky sausage.
- Serve Hot Sauce on the Side:
- Hot sauces have different vinegar levels, so it’s common in Louisiana to serve hot sauce on the side. This way, everyone can add the amount they like.
- Make Ahead:
- You can chop the vegetables and brown the meats ahead of time. Keep the ingredients in the fridge until you’re ready to make the jambalaya.
What to Serve with Cajun Jambalaya?
Katie
Sunday 1st of October 2023
What happened to the original Cajun jambalaya recipe that was on this link?
Austin Carter
Wednesday 31st of July 2024
Hi Katie, thanks for your comment! I've updated the recipe on this link. If you need the previous Cajun jambalaya recipe, I'd be happy to send it to you. Just let me know!