Description
This Authentic Jambalaya recipe features a harmonious blend of seasoned chicken, shrimp, and smoked sausage cooked with aromatic vegetables, crushed tomatoes, and fragrant spices. The vibrant dish is simmered with long-grain rice in flavorful broth, capturing the hearty essence of classic Cajun and Creole cooking. Ready in 50 minutes, it serves four and delivers a comforting, well-balanced meal perfect for family dinners or special gatherings.
Ingredients
Scale
Seafood and Meat
- 9-10 Shrimps (peeled and deveined)
- 10 ounces Sausage (smoked or regular, sliced)
- 1 lb Boneless chicken (diced)
Vegetables and Aromatics
- 2 ribs Celery (chopped)
- 1 large Onion (chopped)
- 2 Green onion (chopped)
- 3-4 cloves Garlic (minced)
Pantry Items
- 2 cups Long-grain white rice (washed and uncooked)
- 1 can Crushed tomatoes (14 or 15 oz.)
- 2 tbsp Tomato paste
- 3-4 cups Chicken or vegetable broth (low sodium)
- Cooking oil (approximately 8-10 tbsp total)
Spices and Seasonings
- 2 tbsp Cajun seasoning
- 1 tsp Dried Thyme
- 1 tsp Oregano
- Pinch Salt and pepper to taste
Instructions
- Prepare Seasoning Mix: In a small bowl, combine the Cajun seasoning, black pepper, salt, oregano, and thyme to create a flavorful spice blend that will be used throughout the dish.
- Season Chicken and Shrimp: Toss the diced chicken with half a tablespoon of the seasoning mix for a well-rounded flavor. Separately, toss the peeled and deveined shrimp with 1 teaspoon of the seasoning. Reserve the remaining seasoning mix for cooking the rice.
- Cook Chicken: Heat 3 tablespoons of oil in a pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes on each side until lightly browned and cooked through. Remove the chicken and set it aside on a plate.
- Cook Shrimp: Add more oil to the pan if needed, then cook the seasoned shrimp for about 2 minutes on each side until they turn pink and are just cooked through. Remove and set aside.
- Cook Sausage: Add 1 tablespoon of oil to the pan and sauté the sausage slices until browned on both sides. Remove and set aside with other cooked proteins.
- Sauté Aromatics: Using 4-5 tablespoons of oil in the same pan, sauté the chopped onion and minced garlic for about 1 minute until fragrant, developing the base flavors of the dish.
- Add Tomatoes: Stir in the tomato paste and crushed tomatoes into the pan. Cook for 3-4 minutes, stirring occasionally, allowing some of the liquid to evaporate to avoid mushy rice later.
- Combine Rice and Broth: Add the reserved remaining seasoning mix, washed rice, chopped celery, and chicken broth to the pan. Stir thoroughly to incorporate all ingredients evenly.
- Cook the Jambalaya: Cover the pan and cook over medium heat for 15-20 minutes. Stir occasionally to prevent the rice from sticking. Add more water or broth if needed to ensure the rice cooks fully and remains fluffy.
- Add Cooked Meats: When the rice is tender and cooked through, gently fold in the cooked chicken, shrimp, and sausage. Warm everything together so the flavors blend harmoniously.
- Garnish and Serve: Finish by sprinkling chopped green onions over the jambalaya for a fresh, vibrant touch. Serve hot and enjoy this hearty classic.
Notes
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier rice.
- Adjust the spice level by varying the amount of Cajun seasoning to suit your taste preference.
- If using smoked sausage, it will add extra depth and smokiness to the jambalaya.
- Keep an eye on the liquid level while cooking rice to avoid burning or sticking; add more broth as needed.
- Use low sodium broth to better control the saltiness of the dish.
- This recipe can be adapted to a slow cooker by following initial browning steps then slow cooking all ingredients together for 3-4 hours.
