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Delicious Classic Cajun Jambalaya with Chicken, Sausage, and Shrimp served in a bowl.

Classic Cajun Jambalaya

A warm and comforting one-pot dish featuring chicken, Andouille sausage, and shrimp, simmered with spices and vegetables for a smoky, delicious meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Cajun, Southern
Servings 6 servings
Calories 500 kcal

Ingredients
  

Proteins

  • 1 lb Andouille sausage, sliced into 1/2-inch thick rounds Use flavorful sausage for smoky richness.
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb large shrimp, peeled and deveined, tails on or off Timing matters; they only need a few minutes to cook.

Vegetables

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced

Spices and Pantry Items

  • 1 can diced tomatoes (14.5 oz, undrained)
  • 2 tbsp Cajun seasoning blend Store-bought or homemade.
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper (optional, for extra heat)
  • 4 cups chicken broth
  • 1.5 cups long-grain white rice, rinsed Rinsing removes excess starch.
  • to taste Salt
  • to taste Freshly ground black pepper
  • Hot sauce for serving Such as Tabasco or Crystal.
  • Fresh parsley or green onions chopped, for garnish

Instructions
 

Cooking the Proteins

  • In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat.
  • Add the sliced Andouille sausage and cook until browned and crisp, about 5-7 minutes.
  • Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  • Add the chicken thighs to the pot and cook until browned on all sides, about 6-8 minutes.
  • Remove with a slotted spoon and set aside with the sausage.

Cooking the Vegetables

  • Reduce heat to medium. Add 2 tbsp olive oil to the pot if needed.
  • Add the chopped onion, green bell pepper, and celery. Sauté until vegetables soften, about 8-10 minutes.
  • Add the minced garlic to the pot and cook for 1 minute until fragrant.

Building the Flavor

  • Stir in the undrained diced tomatoes, Cajun seasoning, dried thyme, and cayenne pepper if using.
  • Cook for 2-3 minutes, stirring to combine and allowing the flavors to meld.
  • Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
  • Add the rinsed long-grain white rice and stir once to distribute.
  • Return the cooked sausage and chicken to the pot and season with salt and pepper.

Simmering

  • Reduce heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  • After 20 minutes, gently stir in the peeled and deveined shrimp.
  • Re-cover the pot and continue to simmer for another 5-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.

Finishing Touches

  • Remove the pot from the heat and let it rest, covered, for 5-10 minutes.
  • Fluff the jambalaya with a fork and stir in a pat of butter if you like extra silkiness.
  • Serve hot, garnished with fresh chopped parsley or green onions.
  • Offer hot sauce on the side for those who like extra heat.

Notes

Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 5g
Keyword Cajun Jambalaya, Chicken, one-pot dinner, Sausage, Shrimp
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