Description
This flavorful Best Jambalaya Recipe celebrates Mardi Gras with a hearty blend of chicken, shrimp, and Andouille sausage simmered with aromatic vegetables, Cajun seasoning, and rice. Ready in just 45 minutes, this classic Louisiana dish delivers a perfect balance of spicy, smoky, and savory flavors in a comforting one-pot meal.
Ingredients
Scale
Proteins
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids & Seasoning
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 teaspoons Cajun seasoning
- Olive oil for cooking
Instructions
- Brown the meats: Heat olive oil in a large pot over medium heat. Add the Andouille sausage slices and chicken pieces, cooking until nicely browned for about 5 minutes. Browning develops deep flavor in the jambalaya.
- Sauté the vegetables: Add chopped onion, green bell pepper, celery, and minced garlic to the pot. Cook for another 5 minutes until the vegetables soften and release their aromas.
- Simmer with spices: Stir in the Cajun seasoning and pour in the chicken broth. Bring the mixture to a gentle boil to marry the flavors.
- Add rice and cook: Stir in the long-grain rice, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice absorbs most of the liquid and becomes tender.
- Cook the shrimp: In the last few minutes of cooking, add the peeled shrimp to the pot. Stir gently until the shrimp turn pink and are fully cooked, about 3 to 5 minutes.
- Serve: Remove from heat and serve the jambalaya warm. Enjoy this festive and comforting Mardi Gras dish!
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs stay juicier.
- Adjust Cajun seasoning to taste for mild or extra spicy jambalaya.
- Use fresh shrimp for the best texture; frozen works if thawed properly.
- Cover the pot tightly while simmering to ensure rice cooks evenly.
- For extra smoky flavor, use smoked Andouille sausage if available.
