Description
This Best Jambalaya Recipe is a flavorful and hearty dish perfect for Mardi Gras celebrations. Combining tender chicken thighs, spicy Andouille sausage, succulent shrimp, and a medley of fresh vegetables, all simmered with Cajun seasoning and rice, this recipe delivers authentic Louisiana tastes in a simple one-pot meal.
Ingredients
Scale
Meats and Seafood
- 1 pound boneless chicken thighs
- 1 pound shrimp, peeled and deveined
- 1 pound Andouille sausage, sliced
Vegetables and Aromatics
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Pantry and Seasonings
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil (inferred based on typical cooking method)
Instructions
- Brown the Meats: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and boneless chicken thighs, cooking until they are browned on all sides, about 5 minutes. This step locks in flavor and creates a delicious base for the jambalaya.
- Sauté Vegetables: Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook for an additional 5 minutes until the vegetables soften and become fragrant, building the classic Cajun flavor profile.
- Add Seasoning and Broth: Sprinkle in the Cajun seasoning mixture, then pour in the chicken broth. Bring the contents of the pot to a gentle boil, allowing the flavors to meld together.
- Cook the Rice: Stir in the long-grain rice, reduce the heat to low, and cover the pot. Let it simmer gently for about 20 minutes or until the rice has absorbed most of the liquid and is tender.
- Add Shrimp and Finish Cooking: In the last few minutes of cooking, stir in the peeled and deveined shrimp. Continue cooking until the shrimp turn pink and are cooked through, usually 3-5 minutes. Remove from heat and let rest for a few minutes before serving.
Notes
- Use Andouille sausage for authentic Cajun flavor; substitute with smoked sausage if unavailable.
- Adjust Cajun seasoning to taste if you prefer more or less spice.
- Stir occasionally during simmering to prevent the rice from sticking to the bottom.
- For a spicier jambalaya, add cayenne pepper or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
