Cajun/Creole

Jambalaya

Today, we embark on a culinary journey to the heart of Louisiana with a dish that embodies the rich flavors and vibrant culture of the Deep South: Jambalaya. Picture yourself gathered around a table with loved ones, savoring the intoxicating aroma of smoked sausage, tender chicken, and plump shrimp mingling with aromatic spices and hearty rice. Get ready to elevate your cooking game and transport your taste buds to the bayous of Louisiana as we delve into the art of crafting the perfect Jambalaya.

Jambalaya is more than just a meal; it’s a celebration of Southern hospitality and culinary tradition. Whether you’re hosting a festive gathering, craving a comforting weeknight dinner, or simply seeking to spice up your menu repertoire, Jambalaya delivers on all fronts. With its bold flavors, versatile ingredients, and simple preparation, this iconic dish promises to impress even the most discerning palates. Plus, it’s a one-pot wonder, minimizing cleanup and maximizing enjoyment. So, roll up your sleeves, sharpen your knives, and get ready to embark on a flavor-packed adventure that’s sure to leave you craving seconds.

Ingredients:

  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely diced
  • 1 bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted tomatoes
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1/2 cup green onions, chopped
  • 1 pound shrimp, peeled and deveined
  • Cajun seasoning or Lemon Bay seasoning, to taste
  • Paprika, to taste
  • All-purpose seasoning, to taste
  • Avocado oil, for cooking
  • Salt and pepper, to taste

Step-by-Step Guide:

  1. Prep Work: Slice the andouille sausage, cut the chicken thighs, dice the onion, bell pepper, and celery, mince the garlic, drain the fire-roasted tomatoes, chop the green onions, and peel and devein the shrimp.
  2. Cooking the Sausage and Chicken: Heat a skillet over medium heat, add avocado oil, cook the sliced andouille sausage until golden brown, remove from skillet, then cook seasoned chicken pieces until cooked through, remove from skillet.
  1. Sauteing the Cajun Trinity: In the same skillet, sauté diced onion, bell pepper, and celery until softened, add tomato paste, minced garlic, and fire-roasted tomatoes, stir to combine.
  1. Adding Rice and Broth: Stir in long grain white rice, pour in chicken broth, bring to a boil, cover, reduce heat, and simmer for about 20 minutes until rice is cooked.
  1. Incorporating Protein: Add back cooked sausage and chicken to the skillet, mix, then fold in seasoned shrimp and cook until pink and opaque.
  1. Finishing Touches: Garnish with chopped green onions, serve hot, and enjoy the flavorful Jambalaya!

Expert Tips and Tricks:

  • For extra smokiness, use smoked paprika or add a dash of liquid smoke to the dish.
  • Experiment with different proteins such as crawfish, crabmeat, or even tofu for a vegetarian twist.
  • Don’t skimp on the seasoning! Cajun cuisine is all about bold flavors, so don’t be afraid to be generous with the spices.

Variations:

  1. Creole Jambalaya: Incorporate diced tomatoes instead of fire-roasted tomatoes for a slightly sweeter flavor profile.
  2. Seafood Jambalaya: Replace chicken and sausage with a variety of seafood such as shrimp, crab, and mussels.
  3. Vegan Jambalaya: Omit meat and seafood and bulk up the dish with hearty vegetables like bell peppers, okra, and eggplant.
  4. Turkey Jambalaya: Swap out chicken for leftover turkey meat for a post-holiday twist on this classic dish.
  5. Spicy Jambalaya: Kick up the heat by adding extra Cajun seasoning, hot sauce, or diced jalapeños.
  6. Smoked Jambalaya: Use smoked chicken and smoked sausage for an extra layer of smoky flavor.
  7. Cajun Shrimp Jambalaya: Focus on shrimp as the main protein, adding extra shrimp for a seafood lover’s delight.
  8. Sausage and Pepper Jambalaya: Highlight the flavors of andouille sausage and bell peppers with a simpler ingredient list.
  9. Low-Carb Jambalaya: Substitute cauliflower rice for traditional white rice to make a lighter, keto-friendly version of this dish.
  10. Fiesta Jambalaya: Add a can of black beans and corn kernels for a Southwestern-inspired twist on this Southern classic.

What to Serve It With:

  1. Fluffy white rice or brown rice.
  2. Buttery cornbread or crusty French bread.
  3. Tangy coleslaw or a crisp green salad.
  4. Steamed vegetables like green beans or broccoli.
  5. Creamy mashed potatoes or sweet potato fries.
  6. Southern-style biscuits or garlic breadsticks.
  7. Fried okra or hush puppies.
  8. Zesty salsa or pickled vegetables.
  9. Deviled eggs or stuffed peppers.
  10. Refreshing cucumber salad or grilled corn on the cob.

Storage Tips:

  • Store leftover Jambalaya in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat Jambalaya in the microwave or on the stovetop until warmed through, adding a splash of chicken broth to maintain moisture if needed.

Jambalaya

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Slice the andouille sausage, cut the chicken thighs, dice the onion, bell pepper, and celery, mince the garlic, drain the fire-roasted tomatoes, chop the green onions, and peel and devein the shrimp.
  2. Heat a skillet over medium heat, add avocado oil, cook the sliced andouille sausage until golden brown, remove from skillet, then cook seasoned chicken pieces until cooked through, remove from skillet.
  3. In the same skillet, sauté diced onion, bell pepper, and celery until softened, add tomato paste, minced garlic, and fire-roasted tomatoes, stir to combine.
  4. Stir in long grain white rice, pour in chicken broth, bring to a boil, cover, reduce heat, and simmer for about 20 minutes until rice is cooked.
  5. Add back cooked sausage and chicken to the skillet, mix, then fold in seasoned shrimp and cook until pink and opaque.
  6. Garnish with chopped green onions, serve hot, and enjoy the flavorful Jambalaya!
Keywords:all-purpose seasoning, Andouille Sausage, aromatic spices, avocado oil, bell pepper, Cajun Cuisine, cajun seasoning, Celery, Chicken Broth, Chicken Thighs, fire-roasted tomatoes, Garlic, Green Onions, Jambalaya, long grain white rice, One-Pot Meal, onion, Paprika, pepper, salt, Shrimp, Smoked Sausage, Southern cooking, tomato paste

Hey family,

My name is Aaron Brown. You can call me “A.B.”

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