Description
This classic Cajun Jambalaya recipe combines smoky and spicy flavors with hearty sausage, tender chicken, and succulent shrimp cooked together with vegetables and rice. Baked to perfection in the oven, it delivers a comforting, flavorful one-pot meal that serves 8 and is perfect for family dinners or gatherings.
Ingredients
Scale
Spices and Seasonings
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 teaspoon salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4-1/2 teaspoon cayenne pepper
Oils and Fats
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
Proteins
- 12 ounces Cajun or andouille sausage, sliced 1/4-inch thick (pork or chicken)
- 1 pound chicken thighs or breasts
- 12 ounces raw large shrimp, shelled, deveined, patted dry
Vegetables and Rice
- 1 1/2 cups uncooked long grain jasmine rice, thoroughly rinsed and drained
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Other Ingredients
- 1 tablespoon tomato paste
- 2 3/4 cups low sodium chicken broth
- 1 (15 oz) can fire roasted diced tomatoes, not drained
- 1 bay leaf
- 1 tablespoon lemon juice
- Green onions for garnish
- Fresh parsley for garnish
- Hot sauce to taste
Instructions
- Prep: Preheat your oven to 325°F. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, dried thyme, dried oregano, pepper, and cayenne pepper to create the Cajun seasoning blend.
- Cook Shrimp: Toss the shrimp with 1 1/2 teaspoons of the Cajun seasoning in a medium bowl. Heat 1 tablespoon of olive oil in a large braiser or Dutch oven over medium-high heat until shimmering. Cook shrimp evenly for about 2 minutes per side until just opaque. Remove shrimp with tongs and set aside on a plate to cool. Optionally, chop tail ends once manageable.
- Cook Sausage: Add the sliced sausage to the pan in an even layer over medium heat. Brown the sausage on both sides until nicely caramelized. Transfer sausage to a plate and set aside.
- Season the Chicken: If using chicken breasts, cover with plastic wrap and pound to even thickness. Season the chicken evenly with 2 teaspoons of Cajun seasoning.
- Cook the Chicken: Heat 2 tablespoons of olive oil in the pan using remaining sausage drippings over medium-high heat until shimmering. Add the chicken and reduce heat to medium. Cook each side for about 5-7 minutes until the internal temperature reaches 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into 1/2-inch chunks and set aside.
- Sauté Rice and Vegetables: Melt 2 tablespoons of butter in the drippings over medium heat. Add rinsed rice and chopped onions and sauté for 3 minutes until onions soften. Add chopped green and red bell peppers, celery, and the remaining Cajun seasoning. Continue to sauté for another 3 minutes. Stir in tomato paste and minced garlic and cook for 60 seconds more.
- Add Ingredients: Pour in the low sodium chicken broth, add the bay leaf and fire roasted diced tomatoes with their juice. Stir everything to combine well.
- Bake: Bring the mixture to a simmer over medium heat uncovered. Stir, cover with a lid, and transfer the pot to the preheated oven. Bake for 10 minutes, then check the rice for tenderness. If still undercooked, bake for an additional 2 to 5 minutes until rice is tender, adding a splash of broth if needed.
- Add Meats and Rest: Remove the pot from the oven. Stir in lemon juice, chunks of chicken, and sausage. The rice will firm up as it rests. Top with cooked shrimp, cover the pot again, and let rest undisturbed for 10 minutes.
- Garnish: Fluff the jambalaya gently with a fork. Serve hot garnished with sliced green onions, fresh parsley, and hot sauce or salt to taste.
Notes
- Make sure to rinse the jasmine rice thoroughly to remove excess starch for better texture.
- Adjust cayenne pepper to control the heat level – start low for mild spice.
- You can substitute chicken thighs for breasts for more juicy and flavorful meat.
- Resting the cooked jambalaya allows flavors to meld and rice texture to perfect.
- If you prefer, shrimp can be cooked last on the stovetop rather than baked with rice for fresher texture.
