Transport your taste buds to the vibrant and flavorful world of Louisiana with this authentic Cajun jambalaya recipe. Combining a medley of succulent meats, aromatic vegetables, and zesty spices, this one-pot wonder captures the essence of Creole cuisine. Follow these step-by-step directions to create a hearty jambalaya that's rich in both tradition and taste.
While both are great dishes using almost the same ingredients, we love to make jambalaya as it incorporates the rice into the rest of the dish, allowing the broth flavor to soak into the rice. Plus, it plates up easier when we’re at camp, or hosting a backyard party.
How Long Does it Take to Make Jambalaya?
Preparation Time: 20 minutes Cooking Time: 45 minutes Serves: 6-8
Cajun Jambalaya Ingredients
For the Jambalaya:
- 1 lb (450g) boneless chicken thighs, diced
- 1 lb (450g) andouille sausage, sliced
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup diced onion
- 1 cup diced bell pepper (a mix of green, red, and/or yellow)
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 2 tablespoons vegetable oil
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
How To Make Cajun Jambalaya at Home
- Prep the Ingredients:
- Make sure your chef’s knife is properly sharpened, then dice the boneless chicken thighs, slice the andouille sausage, and prepare the peeled and deveined shrimp.
- Dice the onion, bell pepper, and celery.
- Season the Meat:
- In a bowl, season the diced chicken thighs with Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Toss to coat evenly.
- Sear the Meat:
- Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Sear the seasoned chicken thighs until browned on all sides. Remove and set aside.
- Cook the Sausage:
- In the same skillet, add the sliced andouille sausage and cook until browned. Remove and set aside.
- Saute Aromatics:
- Add the remaining tablespoon of vegetable oil to the skillet if needed.
- Saute the diced onion, bell pepper, celery, and minced garlic until the vegetables are softened.
- Add Rice and Tomatoes:
- Add the long-grain white rice to the skillet and stir to coat with the vegetable mixture.
- Pour in the drained diced tomatoes and mix well.
- Combine and Simmer:
- Return the seared chicken and cooked sausage to the skillet.
- Pour in the chicken broth and give everything a good stir.
- Simmer and Cook:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let the jambalaya simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Add Shrimp:
- Gently fold in the peeled and deveined shrimp.
- Cover the skillet again and let the jambalaya cook for an additional 5-7 minutes, or until the shrimp turns pink and opaque.
- Serve and Garnish:
- Once the shrimp is cooked, remove the skillet from the heat.
- Let the jambalaya rest for a few minutes before fluffing it with a fork.
- Garnish with chopped fresh parsley.
- Serve and Enjoy:
- Serve the authentic Cajun jambalaya in bowls, and enjoy the burst of flavors and textures that reflect the heart and soul of Creole cuisine.
This authentic Cajun jambalaya recipe is a celebration of Louisiana's culinary heritage, combining a delightful mix of meats, vegetables, and spices into a single pot of deliciousness. It makes the perfect dinner to make at camp on your next red fish trip.