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