Save A vibrant and hearty one-bowl dish featuring bold Cajun spices, succulent chicken, smoky sausage, and tender shrimp, all simmered with vegetables and rice for an authentic Southern comfort meal.
I first made this jambalaya on a rainy Sunday and it quickly became a family favorite. The aroma of simmering spices brings everyone to the table, and it's the perfect dish to share on a laid-back evening.
Ingredients
- Boneless skinless chicken thighs: 200 g (7 oz), cut into bite-sized pieces
- Andouille sausage or smoked sausage: 150 g (5 oz), sliced
- Large shrimp: 150 g (5 oz), peeled and deveined
- Onion: 1 medium, diced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Celery stalks: 2, diced
- Garlic: 3 cloves, minced
- Long-grain white rice: 200 g (1 cup), rinsed
- Chicken broth: 400 ml (1 2/3 cups)
- Diced tomatoes: 1 can (400 g / 14 oz), with juices
- Cajun seasoning: 2 tbsp (store-bought or homemade)
- Smoked paprika: 1/2 tsp
- Cayenne pepper: 1/4 tsp (adjust to taste)
- Dried thyme: 1 tsp
- Bay leaf: 1
- Salt and black pepper: To taste
- Vegetable oil: 2 tbsp
- Chopped fresh parsley: 2 tbsp
- Sliced green onions: For garnish optional
Instructions
- Sauté proteins:
- In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and sauté until browned but not fully cooked, about 3–4 minutes. Remove and set aside. Add sausage to the pot and cook until browned, about 2–3 minutes. Remove and set aside with the chicken.
- Sauté vegetables:
- Add remaining oil, then sauté onion, bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Toast rice and spices:
- Add rice, Cajun seasoning, smoked paprika, cayenne, and thyme. Stir to coat rice and vegetables in the spices.
- Add liquids:
- Pour in diced tomatoes with juices and chicken broth. Add bay leaf. Bring to a simmer.
- Simmer and cook proteins:
- Return chicken and sausage to the pot. Stir well, cover, and reduce heat to low. Simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Add shrimp:
- Nestle shrimp on top of the rice, cover, and cook for another 5 minutes, or until shrimp are pink and cooked through.
- Finish and serve:
- Remove from heat, discard bay leaf, and fluff jambalaya with a fork. Garnish with parsley and sliced green onions before serving.
Save This jambalaya always reminds me of my grandmother, who loved Southern cooking and made sure everyone left the table happy and full. It's the kind of meal our family requests for holidays and cozy weekends.
Serving Suggestions
Serve with a wedge of lemon and crusty bread. Pair with a crisp white wine or a cold lager for a true Southern feast.
Variations
Swap out shrimp for extra chicken or sausage, or use brown rice for a whole grain option (increase liquid and cooking time as needed). Spice it up with more cayenne or hot sauce for extra heat.
Nutrition Info
Each serving has about 480 calories, 16 g total fat, 51 g carbohydrates, and 30 g protein.
Save This Cajun Jambalaya rice bowl brings Southern comfort to your kitchen with every bite. Enjoy the warmth and robust flavors with friends and family.