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Classic Cajun Jambalaya with Shrimp and Andouille Sausage Recipe

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4 from 14 reviews

  • Author: Eve
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This classic Jambalaya recipe combines smoky andouille sausage, tender chicken thighs, and succulent shrimp with a flavorful blend of vegetables, spices, and rice. Cooked in a single pot, it’s a comforting and hearty dish perfect for family dinners or gatherings, featuring the vibrant tastes of Cajun cuisine with just the right amount of heat and seasoning.

Ingredients

Meat and Seafood

  • 1 pound andouille sausage, sliced into 1/4 inch slices
  • 1 pound chicken thighs, boneless and skinless, cut into small pieces (chicken breast can also be used)
  • 1 pound large shrimp, peeled and deveined (tails left on)

Vegetables and Herbs

  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 2 medium bell peppers (red and green), chopped
  • 5 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tablespoons fresh parsley, chopped

Pantry Staples and Seasonings

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1½ cups jasmine (long grain) white rice
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 teaspoon hot sauce
  • 2 tablespoons Cajun seasoning
  • 14 ounces crushed tomatoes
  • 3½ cups chicken broth (low sodium or no sodium added) or water

Instructions

  1. Cook the Meats: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and chicken thigh pieces. Cook for 5 to 7 minutes until the chicken is cooked through and the sausage begins to brown. Remove the meat from the pot and set aside on a plate.
  2. Sauté the Vegetables: Add the butter to the same pot and melt it over medium heat. Add the chopped onion, diced celery, bell peppers, and minced garlic. Cook for about 5 minutes or until the onion softens and the vegetables become fragrant.
  3. Add Rice and Seasonings: Stir in the jasmine rice, cooking for a couple of minutes until the rice becomes slightly toasted. Add dried oregano, bay leaves, salt, pepper, hot sauce, Cajun seasoning, crushed tomatoes, and chicken broth. Stir to combine all ingredients. Bring the mixture to a boil, stirring occasionally to prevent sticking.
  4. Simmer the Jambalaya: Reduce the heat to medium-low and cover the pot. Let it cook for 30 minutes or until the rice is tender and cooked through. Stir every 5 minutes to avoid burning or sticking at the bottom.
  5. Add Shrimp and Cook: Stir in the peeled shrimp and continue cooking until the shrimp turn pink and are fully cooked through, about 5-7 minutes.
  6. Combine Meats and Final Seasoning: Remove and discard the bay leaves. Return the cooked sausage and chicken to the pot. Adjust seasoning as needed with additional salt, pepper, or Cajun seasoning for extra flavor.
  7. Garnish and Serve: Serve the jambalaya hot, garnished with freshly chopped green onions and parsley for a burst of fresh flavor and color.

Notes

  • For a spicier jambalaya, increase the amount of hot sauce or Cajun seasoning.
  • Chicken breast can be substituted for chicken thighs if desired.
  • Ensure to stir the rice regularly while simmering to prevent it from sticking to the bottom of the pot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can be made gluten-free by confirming that the Cajun seasoning and sausage contain no gluten additives.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun/Creole

Find it online: https://everecipes.com/classic-cajun-jambalaya-with-shrimp-and-andouille-sausage-recipe/