cajun jambalaya

Weeknight Delight: One-Pot Jambalaya Ready in a Flash

Tips

What is jambalaya

Jambalaya is a delicious and flavorful rice dish originating from Louisiana, with both Creole and Cajun influences. It’s known for its versatility and one-pot convenience, combining rice, protein, vegetables, and spices into a hearty and satisfying meal.

spice it up!

Listen, I love a good back heat in my food. This recipe holds back a bit, but if you’re like me, crank it up with these hot tips!

Adjust the recipe, increasing the cayenne pepper and adding red pepper flakes gives this rich dish a fiery punch.

• 2 teaspoons cayenne pepper
• 2 teaspoons red pepper flakes

cajun jambalaya  

Preparation Time: 20 minutes | Cook Time: 40 minutes | Serving size: 6-8

Gather

• 3 tablespoons neutral oil
• 1 pound chicken thighs, boneless and skinless
• 2 teaspoon salt, plus more for seasoning
• 1 teaspoon black pepper, plus more for seasoning
• ½ teaspoon cayenne
• 1 pound andouille sausage
• 1 pound shrimp, peeled, deveined and cleaned
• 1 cup diced celery
• 1 cup diced green bell pepper
• 2 cups diced onions
• 1 bulb garlic, minced
• 2 cups white long-grain rice, rinsed
• 4 bay leaves
• 1½ teaspoons paprika
• 1 tablespoon oregano
• 2 teaspoons basil
• 2 teaspoons thyme
• 1 tablespoon Italian seasoning
• 4 cups chicken broth
• Parsley or green onions, for garnish
• Garlic bread, optional

Follow

1. Cook chicken: Heat 2 tablespoons of oil in a large enameled cast-iron pot over medium-high. Cut chicken into 1/2″ – 1″ cubes. Season chicken with salt, pepper and ½ teaspoon cayenne. Cook chicken, turning as needed, browning the sides until chicken is cooked through, about 8 minutes. Place cooked chicken in a bowl or plate; do not clean out the pan.
2. Brown andouille: Slice sauces into 1/4″ slices. Add sausage to the pot, turning to brown, 1 to 2 minutes. Remove from the pot and place it with the cooked chicken. Again, do not clean out the pot. Reduce heat to medium/medium-low.
3. Cook shrimp: Add shrimp to the pan and cook until it begins to turn pink, 3 to 5 minutes. Be mindful, and turn the heat down if necessary. (Note: They will be added back to the pot before serving to come to temperature.) Remove and add to the meat pile.
4. Add the remaining tablespoon of oil to the pot. Add celery, bell pepper, onions, garlic, 1 teaspoon salt and 1 teaspoon pepper. As vegetables begin to cook and sweat, scrap the browned bits from the bottom of the pan. Stir occasionally until the vegetables are soft and begin to brown, 6 to 8 minutes.
5. Add rice, and stir constantly to combine and coat in fat.
6. Add bay leaves, paprika, oregano, basil, thyme and Italian seasoning. Continue cooking, stirring constantly, about 1 minute.
7. Return meat to the pot. If juices are in the bowl, pour those in, too. Add broth, and then increase heat and bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, 16 to 20 minutes. About 2 minutes before finishing, add shrimp back to the pot. Stir to combine one last time before serving. Garnish with parsley and green onions, if using, and serve with a buttery piece of garlic bread, if desired.