Timeless Cajun Jambalaya

Name: Timeless Cajun Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

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Welcome to the world of vibrant flavors and comforting warmth with this Timeless Cajun Jambalaya. A dish that's a true Southern classic, it brings together the rich tastes of shrimp, chicken, and andouille sausage with a medley of veggies and spices. Perfect for any gathering or a cozy night in.

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Ingredients for Timeless Cajun Jambalaya

Shrimp is the star protein that adds a sweet and briny flavor, cooking quickly for a tender bite. Boneless chicken breast provides a hearty, lean protein, absorbing the spices beautifully. Andouille sausage contributes a smoky, spicy depth, essential for authentic Cajun taste.

The trinity of onions, bell peppers, and celery serves as the aromatic base, lending sweetness and richness. Garlic enhances the aromatic profile with its pungent, savory note. Chicken stock moistens and flavors the rice, while diced tomatoes add freshness and acidity.

Long-grain white rice is ideal for absorbing flavors and staying fluffy. The Cajun seasoning, thyme, oregano, paprika, and cayenne pepper create a symphony of heat and herbaceous notes. Finally, a sprinkle of chopped parsley provides a fresh, vibrant finish.

Tips & Tricks

Use fresh shrimp for the best flavor, but frozen shrimp works well in a pinch too.
If you can’t find andouille sausage, substitute with a smoked sausage for a similar taste.
Letting the jambalaya rest after cooking allows flavors to meld and makes serving easier.
Adjust the cayenne pepper to your heat preference; a little goes a long way!

Serving Suggestions

This jambalaya pairs excellently with a side of crusty French bread to scoop up every last bit. A light, crisp salad with a tangy vinaigrette complements the robust flavors, providing a fresh contrast. For a complete Southern experience, enjoy it with a glass of sweet tea or a chilled local beer.

Frequently Asked Questions

Can I make this dish ahead of time?: Yes, jambalaya can be made a day in advance. Just reheat gently on the stove with a splash of stock to maintain moisture.
Can I use brown rice instead of white rice?: Absolutely, but note that the cooking time will be longer, and you may need additional stock.
Is this dish suitable for freezing?: Yes, you can freeze jambalaya. Be sure to cool it completely before transferring to airtight containers for up to 3 months.

Timeless Cajun Jambalaya Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, add in the diced chicken. Let it brown on all sides — this will take about 5 minutes. As soon as it's got that golden color, scoop it out and set aside.

Next, toss in the sliced andouille sausage into the same pot. Allow it to brown lightly, stirring occasionally to get that even color. Once it’s browned, remove it from the pot and set it aside with the chicken.

Now, time for the holy trinity of Cajun cooking: onions, bell peppers, and celery. Add them all to the pot. Sauté these until they’re tender and starting to caramelize, about 5-7 minutes. Stir in the minced garlic and let it cook for just a minute more — you’ll smell that wonderful aroma.

Pour in the diced tomatoes, chicken stock, and rice, stirring everything to combine. Return the browned chicken and sausage to the pot. Season this mix with your Cajun seasoning, thyme, oregano, paprika, cayenne, and a little salt and pepper to taste.

Bring the pot to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer away for 20-25 minutes. You’re looking for the rice to be tender and most of the liquid to be absorbed.

Finally, add the shrimp. Stir them into the mix and let them cook for an additional 5 minutes or until they turn pink and are cooked through. Remove the pot from heat and let it rest for a few minutes. Before serving, sprinkle with chopped parsley for a fresh finish.

Why You'll Love This Recipe

Packs a flavorful punch with a blend of spices.
Easy to prepare in one pot, making cleanup a breeze.
Perfect balance of proteins and veggies for a wholesome meal.
Flexible enough to accommodate personal tweaks and preferences.

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

Step-by-step 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.