Description
This classic Jambalaya recipe features a flavorful blend of Andouille sausage, chicken, shrimp, and a medley of vegetables cooked with Cajun spices and long-grain rice. Slow-simmered either on the stovetop or baked in the oven, this hearty dish brings the vibrant flavors of Louisiana straight to your table, perfect for a comforting family meal.
Ingredients
Meat and Seafood
- 1 pound Andouille sausage (or any smoked sausage)
- 1½ pounds boneless skinless chicken breasts or thighs, chopped into 1-inch cubes
- 1 pound raw shrimp, thawed, peeled, and deveined
Vegetables and Herbs
- 2 medium yellow onions, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1 cup okra, thinly sliced (or 1 tsp file powder), optional
- Fresh chopped parsley, for garnish
- Chopped green onion, for garnish
Spices and Seasonings
- 3 tablespoon Cajun seasoning (divided and adjusted to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
Others
- 3 tablespoon olive oil (divided)
- 1 (14 ounce) can diced/crushed tomatoes
- 2 teaspoon Worcestershire sauce
- 1½ cups uncooked long-grain white rice, rinsed and drained thoroughly
- 2¾ cups low sodium chicken broth
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the rice and flavors together.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced sausage and sear for about 1 minute on each side until browned. Remove the sausage and set aside. If using raw sausage, cook whole first before slicing.
- Cook Chicken: Season the chicken cubes with salt, pepper, and 1 tablespoon of Cajun seasoning. In the same pot, add another tablespoon of olive oil and cook the chicken over medium-high heat for 6-8 minutes, stirring occasionally until the internal temperature reaches 165°F (75°C). Remove and set aside.
- Sauté Vegetables: Add the last tablespoon of olive oil to the pot and reduce heat to medium-low. Add diced onions, green and red bell peppers, and celery. Cook and stir for 8-10 minutes until the vegetables are softened.
- Add Spices and Garlic: Stir in minced garlic, remaining Cajun seasoning, salt, black pepper, cayenne pepper, Italian seasoning, and red pepper flakes. Cook for an additional minute to release the flavors.
- Add Liquids and Rice: Mix in crushed tomatoes, Worcestershire sauce, rinsed rice, and low sodium chicken broth. Stir well to combine and bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot tightly with a lid.
- Cook Rice: Cook the rice mixture for 25-35 minutes, gently stirring every 7-8 minutes to prevent burning. Alternatively, cover the pot and place it in the preheated oven to bake for the same amount of time until the rice is almost cooked.
- Cook Shrimp: While the rice cooks, melt 2 tablespoons of butter in a skillet over medium-high heat. Cook shrimp for 2 minutes on each side until pink and opaque. This step is optional; shrimp can be cooked in the pot later.
- Combine Ingredients: When the rice is nearly done, stir in the cooked shrimp (or raw shrimp if preferred), sliced okra (or file powder), and return the chicken and sausage to the pot. Mix gently to combine.
- Finish Cooking: Continue cooking on low heat for 5-8 minutes, stirring occasionally, until shrimp is fully cooked and all flavors are melded together.
- Serve: Remove from heat and serve warm, garnished with freshly chopped parsley and green onions. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
- The dish can be cooked entirely on the stovetop or using the oven to bake the rice mixture for more even cooking.
- If using non-smoked sausage, cook it whole before slicing to ensure thorough cooking.
- Shrimp can be cooked separately or added raw with the rice, but cooking separately helps control texture and doneness.
- Okra is optional but adds authentic texture and flavor; file powder can be used as a substitute.
- Adjust Cajun seasoning and cayenne pepper quantities to suit your preferred heat level.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern US
