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Creamy Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe

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4.3 from 2 reviews

Jambalaya is a classic Louisiana Creole dish featuring a flavorful, hearty combination of chicken, andouille sausage, shrimp, and long-grain rice cooked together in one pot with aromatic vegetables and spices. This easy-to-make, comforting one-pot meal is perfect for any occasion and serves six people.

Ingredients

Meat & Seafood

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced
  • 1/2 pound large shrimp

Vegetables & Aromatics

  • 1 medium white onion, diced
  • 1 large green bell pepper, diced
  • 2 ribs celery, diced
  • 6 cloves garlic, minced
  • 3 green onions, minced (for garnish)
  • 2 tablespoons flat-leaf parsley (for garnishing)

Spices & Herbs

  • 1 tablespoon Creole seasoning (can substitute Cajun seasoning)
  • 2 teaspoons Creole seasoning (for shrimp)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt (adjust based on seasoning used)
  • 2 large bay leaves

Liquids & Staples

  • 3 tablespoons olive oil
  • 14 ounces tomato sauce
  • 2 1/4 cups low-sodium chicken stock
  • 1 1/2 cups long grain white rice
  • 2 tablespoons olive oil (for shrimp cooking)

Instructions

  1. Prepare the chicken: Pat the chicken pieces dry with paper towels and season evenly with 1 tablespoon of Creole seasoning to infuse flavor before cooking.
  2. Brown chicken and sausage: Heat a large Dutch oven over medium heat with 3 tablespoons olive oil. Add the chicken and cook until browned on all sides, then remove using a slotted spoon to a plate. Add the andouille sausage and brown for a few minutes, then remove to the same plate. Tent with foil to keep warm.
  3. Sauté vegetables: Add diced onion, green bell pepper, and celery to the pot with a pinch of salt. Sauté for 12-15 minutes, stirring occasionally until the vegetables soften. If the pot starts to burn or brown bits stick, add a few ounces of water to deglaze. Stir in garlic and cook for 2 more minutes until fragrant.
  4. Add rice and combine: Stir in the rice, coating each kernel evenly with the oil and vegetable mixture. Return the chicken and sausage to the pot. Add bay leaves, dried oregano, salt, tomato sauce, and chicken stock.
  5. Bring to boil: Increase the heat to high and bring the mixture to a boil, scraping the bottom of the pot with a wooden spoon to loosen any browned bits and prevent sticking.
  6. Simmer rice: Reduce heat to low, cover the pot with a lid, and cook the rice until tender but not mushy, approximately 25 minutes. Halfway through cooking, briefly remove the lid and stir the rice to avoid sticking. Alternatively, for oven cooking, bake covered at 325°F for 20 minutes and check doneness, continuing in 5-minute increments if needed.
  7. Cook the shrimp: While the rice cooks, season the shrimp with 2 teaspoons Creole seasoning. Heat 2 tablespoons olive oil in a large pan over medium heat until shimmering. Add shrimp and cook about 1 minute per side until nearly cooked through. Remove the shrimp and tent with foil to keep warm.
  8. Finish and serve: When the rice is tender, uncover the pot and fold in the cooked shrimp. Fluff the jambalaya with a fork, garnish with minced green onions and flat-leaf parsley, and serve immediately hot. Enjoy your rich, flavorful jambalaya!

Notes

  • The rice can stick if cooked on too high heat even with stirring. The oven method at 325°F with a lid covered helps prevent sticking.
  • If using commercial Creole seasoning with salt (like Tony Chachere’s), omit additional salt. For homemade or low-sodium versions, add 3/4 to 1 teaspoon extra salt as needed.
  • Leftovers can be stored up to 3 days in the refrigerator and reheated in the microwave.

Find it online: https://bitezly.com/creamy-cajun-jambalaya-with-chicken-sausage-and-shrimp-recipe/