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Easy Jambalaya Recipe

Jambalaya

A one-pot Creole-style jambalaya with browned chicken thighs, smoky smoked sausage, and tender shrimp cooked into a deeply spiced tomato broth with long-grain rice that absorbs every layer of flavor as it simmers.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 0 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American Southern, Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 450 g 1 lb boneless, skinless chicken thighs, cut into 3 cm pieces
  • 300 g 10 oz smoked beef or chicken sausage, sliced into 1 cm rounds
  • 300 g 10 oz raw medium shrimp, peeled and deveined
  • 2 tbsp neutral oil divided
Vegetables
  • 1 large yellow onion diced
  • 3 stalks celery sliced
  • 1 large green bell pepper diced
  • 4 cloves garlic freshly minced
  • 1 can 400g / 14 oz diced tomatoes with juice
  • 2 cups 480ml low-sodium chicken broth
Rice and Spices
  • 1.5 cups 280g long-grain white rice, uncooked
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 tsp fine salt or to taste
  • 1/2 tsp ground black pepper
Garnish
  • 3 to 4 green onions thinly sliced
  • Fresh flat-leaf parsley chopped
  • Hot sauce for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot (at least 6-litre capacity)
  • Wooden spoon or silicone spatula
  • Sharp chef’s knife and cutting board
  • Measuring cups and spoons
  • Tight-fitting lid

Method
 

  1. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add sausage slices and cook undisturbed for 2 minutes until deeply browned underneath. Flip and cook another 90 seconds. Remove to a plate, leaving drippings in the pot.
  2. Add remaining oil to the pot. Add chicken pieces in a single layer and cook for 3 to 4 minutes without moving until golden. Stir and cook another 2 minutes. Remove to the same plate as the sausage.
  3. Reduce heat to medium. Add onion, celery, and green bell pepper to the pot. Cook for 6 to 7 minutes until softened, stirring occasionally. Add garlic and stir for 60 seconds until fragrant.
  4. Add Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper to the vegetables. Stir for 30 seconds until the spices coat the vegetables and you can smell them blooming. Pour in the diced tomatoes and scrape up any browned bits from the bottom.
  5. Pour in the chicken broth. Return the sausage and chicken to the pot with any collected juices. Stir in the uncooked rice to distribute evenly. Bring to a vigorous boil over medium-high heat.
  6. Stir once from the bottom, then reduce heat to low. Cover tightly and simmer for 20 to 25 minutes without lifting the lid until the rice has absorbed the liquid and is tender.
  7. Nestle the raw shrimp across the top of the rice. Replace the lid and cook on low for 4 to 5 minutes until shrimp are pink, curled, and opaque throughout. Scatter green onions and parsley over the top. Fold gently once and serve with hot sauce on the side.

Notes

  • Don’t lift the lid during the covered rice phase. Steam loss causes uneven cooking and extends the absorption time.
  • Long-grain white rice only. Medium or short-grain varieties turn gluey during absorption cooking.
  • Add shrimp only after the rice has finished. Earlier addition results in overcooked, rubbery shrimp.
  • For a shellfish-free version, omit shrimp and increase chicken to 600g.