Timeless Cajun Jambalaya
A savory and spicy dish from the heart of Louisiana, this timeless Cajun Jambalaya brings together succulent shrimp, tender chicken, and flavorful andouille sausage, all simmered with aromatic spices in a rich tomato base.
Prep time: 20 minutesCook time: 35 minutesServes: 6
Ingredients
1 lb shrimp, peeled and deveined
1 lb boneless chicken breast, diced
12 oz andouille sausage, sliced
1 cup diced onions
1 cup diced bell peppers
1 cup diced celery
3 cloves garlic, minced
2 cups chicken stock
1 14.5 oz can diced tomatoes
1 1/2 cups long-grain white rice
1 tsp Cajun seasoning
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
2 tbsp olive oil
2 tbsp chopped parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chicken and cook until browned on all sides. Remove and set aside.
3. In the same pot, add andouille sausage, and cook until lightly browned. Remove and set aside.
4. Add onions, bell peppers, and celery. Sauté until vegetables are tender.
5. Stir in garlic and cook for an additional minute.
6. Add diced tomatoes, chicken stock, and rice. Stir to combine.
7. Return chicken and sausage to the pot.
8. Season with Cajun seasoning, thyme, oregano, paprika, cayenne, salt, and pepper.
9. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
10. Add shrimp, stir, and cook for an additional 5 minutes, until shrimp are pink and cooked through.
11. Remove from heat and let rest for 5 minutes.
12. Garnish with chopped parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a microwave or on a stovetop over low heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.