Jambalaya Recipe with Chicken, Shrimp & Sausage

A hearty Louisiana-inspired jambalaya made with smoky andouille sausage, tender chicken, juicy shrimp, vegetables, rice and Cajun seasoning.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the ingredients Cut the chicken into bite-sized pieces and slice the andouille sausage. Dice the onion, bell pepper and celery, then finely chop the garlic. If your shrimp are frozen, thaw them completely and pat them dry before cooking.

Step 2

2. Brown the chicken and sausage Heat the olive oil in a large pot over medium-high heat. Season the chicken with a little salt, pepper and Cajun seasoning. Add it to the pot and cook for approximately 4–5 minutes, turning occasionally, until lightly browned. Add the sliced andouille sausage and cook for another 2–3 minutes. Remove the chicken and sausage from the pot and set aside.

Step 3

3. Cook the vegetables Add the onion, bell pepper and celery to the same pot. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic, smoked paprika, thyme and oregano. Cook for another 30 seconds, allowing the spices and garlic to become fragrant.

Step 4

4. Add the rice and tomatoes Return the chicken and sausage to the pot. Add the uncooked rice and stir everything together. Pour in the chopped tomatoes and chicken stock. Add the bay leaf and remaining Cajun seasoning. Bring the mixture to a gentle boil.

Step 5

5. Simmer the jambalaya Reduce the heat to low and cover the pot. Simmer for approximately 20–25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.

Step 6

6. Add the shrimp Add the raw shrimp during the final 5 minutes of cooking. Cook until the shrimp turn pink, opaque and are cooked through. Remove the bay leaf and taste. Adjust the seasoning with salt, black pepper or additional Cajun seasoning if needed.

Step 7

7. Serve Allow the jambalaya to rest for approximately 5 minutes before serving. Garnish with chopped fresh parsley and sliced spring onions. Serve hot with lemon wedges on the side.

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