Fiery Cajun Jambalaya

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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Fiery Cajun Jambalaya is a vibrant dish that brings the taste of Louisiana straight to your kitchen. With its bold flavors and a hint of heat, it's perfect for anyone looking to add a bit of spice to their dinner routine. This one-pot wonder is as satisfying as it is easy to make.

Ingredients for Fiery Cajun Jambalaya

The star of the show here is the Andouille sausage, bringing that smoky, spicy flavor that defines Cajun dishes. Alongside it, chicken breast adds a mild, tender protein, while shrimp offers a sweet, briny contrast. Olive oil helps everything cook up nicely without sticking. The onion, green bell pepper, and celery make up the traditional Cajun "holy trinity" that forms the flavor base. Adding garlic gives an aromatic depth. Long-grain white rice is ideal for absorbing all those wonderful juices. Chicken broth ensures the rice stays moist and flavorful, while diced tomatoes add acidity and richness. The Cajun seasoning and cayenne pepper provide the fiery kick, balanced by smoked paprika and a touch of salt and black pepper. Finally, green onions and fresh parsley are sprinkled on top for a fresh, vibrant finish.

Tips & Tricks

  • If you’re sensitive to spice, start with half the amount of cayenne and Cajun seasoning, then adjust to taste.
  • For extra smoky flavor, try grilling the sausage before slicing.
  • Keep the shrimp tails on for extra flavor if you don’t mind a bit of extra work while eating.

Serving Suggestions

This jambalaya pairs beautifully with a simple green salad tossed in a light vinaigrette. For a bit of extra indulgence, serve with a side of crusty French bread to sop up all the delicious juices.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust cooking time and liquid amounts as brown rice takes longer to cook.
What if I don’t have Andouille sausage?
Any smoked sausage will work, though it may alter the flavor slightly.

Fiery Cajun Jambalaya Recipe Walkthrough

Start by heating your trusty large pot over medium-high heat and add olive oil. Toss in the sliced Andouille sausage and cook until it’s beautifully browned, about five minutes should do the trick. Scoop the sausage out and set it aside for now.

Next, in the same pot, pop in the diced chicken breast. Cook these pieces until they're golden all over, which will take about 5 to 7 minutes. Once done, remove them and set aside with the sausage.

Now, let’s build that flavor base. Into the pot go the diced onion, green bell pepper, and celery. Sauté these until they’re soft, about five minutes. Stir in the minced garlic and let it cook for just another minute.

Add the rice into the pot, stirring to coat it well with all those lovely veggies. Pour in the chicken broth and diced tomatoes, giving everything a good stir to combine.

Return the sausage and chicken to the pot, then add your Cajun seasoning, cayenne pepper, smoked paprika, salt, and black pepper. Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 20 minutes.

Finally, stir in the shrimp, cover, and cook until they’re pink and cooked through, about 5 minutes. Remove the pot from heat and let it stand for 5 minutes. Fluff the jambalaya with a fork and sprinkle with green onions and parsley before serving.

Why You'll Love This Recipe

  • Perfectly balanced heat and flavor from the Cajun spices.
  • A hearty and filling meal with a mix of sausage, chicken, and shrimp.
  • One-pot cooking means less cleanup and more flavor.
  • Great for meal prep and leftovers taste even better!

Ingredients

1 lb Andouille sausage, sliced
1 lb chicken breast, diced
1/2 lb shrimp, peeled and deveined
2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
2 cups long-grain white rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tbsp Cajun seasoning
1 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sliced Andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add diced chicken and cook until golden, about 5-7 minutes. Remove chicken and set aside.
3. Add onions, bell pepper, and celery to the pot, sautéing until softened, about 5 minutes. Stir in garlic and cook for another minute.
4. Add rice to the pot, stirring to coat with the vegetable mixture. Pour in chicken broth and diced tomatoes, stirring to combine.
5. Return the sausage and chicken to the pot, and add Cajun seasoning, cayenne pepper, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Stir in the shrimp, cover, and cook until shrimp are pink and cooked through, about 5 minutes.
7. Remove from heat and let stand for 5 minutes. Fluff the jambalaya with a fork and garnish with green onions and parsley before serving.

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