Description
This Best Jambalaya Recipe brings the vibrant and hearty flavors of Mardi Gras right to your table. A delightful combination of tender chicken, spicy Andouille sausage, succulent shrimp, and a medley of aromatic vegetables simmered together with long-grain rice and Cajun seasoning, this classic Louisiana dish is perfect for a comforting family meal.
Ingredients
Scale
Proteins
- 1 pound boneless chicken thighs
- 1 pound shrimp, peeled and deveined
- 1 pound Andouille sausage, sliced
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil (implied for cooking)
Instructions
- Brown the Meats: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and boneless chicken thighs. Cook until browned on all sides, about 5 minutes, to develop rich flavors and a nice sear.
- Sauté the Vegetables: Add chopped onion, green bell pepper, celery, and minced garlic to the pot with the meats. Cook for an additional 5 minutes until the vegetables have softened and melded with the meats’ aroma.
- Add Seasoning and Broth: Stir in 2 teaspoons of Cajun seasoning to the pot. Pour in 6 cups of chicken broth and bring the mixture to a gentle boil. This will help distribute the seasoning evenly and create a flavorful cooking liquid.
- Cook the Rice: Stir in 3 cups of long-grain rice. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the rice has absorbed most of the liquid and is tender.
- Finish with Shrimp: In the last few minutes of cooking, gently fold in the peeled and deveined shrimp. Continue cooking until the shrimp turn pink and are cooked through, ensuring they stay tender and juicy.
- Serve and Enjoy: Once all ingredients are cooked, fluff the jambalaya gently with a fork and serve hot. This dish is perfect on its own or with a side of crusty bread for soaking up the flavorful juices.
Notes
- Use Andouille sausage for an authentic smoky Cajun flavor. Substitute with smoked sausage if unavailable.
- Adjust the Cajun seasoning quantity based on preferred spice level.
- Keep an eye on the rice toward the end of cooking to avoid burning at the bottom.
- Shrimp cooks quickly; adding it at the end prevents overcooking and rubbery texture.
- Leftovers taste even better the next day as flavors meld; store in airtight containers refrigerated for up to 3 days.
