Ingredients
Equipment
Method
- Prepare the ingredients: Chop the vegetables, mince the garlic, cut the chicken, slice the sausage, and prepare the shrimp. Rinse the rice thoroughly and drain.
- Season the chicken: Toss the chicken pieces with about 1 teaspoon Cajun seasoning, smoked paprika, and black pepper.
- Brown the chicken: Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook until nicely browned on the outside. Remove and set aside. The chicken does not need to be completely cooked at this stage.
- Brown the sausage: Add the sliced sausage to the same pot and cook for several minutes until the edges become browned and caramelized.
- Sauté the vegetables: Add the onion, celery, green bell pepper, and red bell pepper. Cook for 5–7 minutes until softened. Add the garlic and cook for about 30–60 seconds, until fragrant.
- Build the flavor: Stir in the diced tomatoes, remaining Cajun seasoning, smoked paprika, and black pepper. Cook for 2–3 minutes, allowing the flavors to combine.
- Add the rice: Stir the rinsed rice into the vegetable mixture, making sure the grains are coated with the flavorful mixture. Cook for 1–2 minutes.
- Add broth and meat: Pour in the chicken broth and gently stir. Return the browned chicken and sausage to the pot.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover tightly and simmer for approximately 20–25 minutes, or until the rice is nearly tender and has absorbed most of the liquid. Avoid frequent stirring or lifting the lid.
- Add the shrimp: Gently nestle the shrimp into the rice. Cover again and cook for approximately 4–6 minutes, or until the shrimp are opaque, pink, and cooked through.
- Rest: Remove the pot from the heat and allow the jambalaya to rest, covered, for 5 minutes.
- Finish and serve: Gently fluff the rice with a fork. Taste and adjust the seasoning if needed. Garnish with fresh parsley and sliced green onions, then serve hot.
Notes
Andouille sausage gives the jambalaya a particularly authentic smoky Cajun flavor, but another smoked sausage can be substituted.
Use long-grain white rice for the best texture and avoid excessive stirring while it cooks.
Cajun seasoning and smoked sausage can both be salty, so taste before adding extra salt.
Add the shrimp near the end of cooking to prevent them from becoming tough or rubbery.
For a milder family-friendly jambalaya, use less Cajun seasoning and omit additional cayenne or hot peppers.
For extra heat, add cayenne pepper, diced jalapeño, or your favorite hot pepper.
Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat with a small splash of broth or water to restore moisture.
For the best presentation, finish with fresh parsley and green onions immediately before serving.
Use long-grain white rice for the best texture and avoid excessive stirring while it cooks.
Cajun seasoning and smoked sausage can both be salty, so taste before adding extra salt.
Add the shrimp near the end of cooking to prevent them from becoming tough or rubbery.
For a milder family-friendly jambalaya, use less Cajun seasoning and omit additional cayenne or hot peppers.
For extra heat, add cayenne pepper, diced jalapeño, or your favorite hot pepper.
Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat with a small splash of broth or water to restore moisture.
For the best presentation, finish with fresh parsley and green onions immediately before serving.