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Spicy Cajun Jambalaya Feast

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A bold and flavorful Cajun jambalaya featuring smoky sausage, tender chicken, and fresh shrimp, perfect for family dinners or gatherings. Ready in about 45 minutes, this dish balances heat and comfort with simple ingredients.

Ingredients

Scale
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 pound raw shrimp, peeled and deveined
  • 1 green bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes (or fresh equivalent)
  • 1 cup long-grain white rice, rinsed
  • 3 cups chicken broth
  • 2 tablespoons Cajun seasoning blend (paprika, cayenne, thyme, oregano, black pepper, garlic powder)
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2–3 tablespoons olive oil or vegetable oil
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: hot sauce or extra cayenne pepper for added heat

Instructions

  1. Cube the chicken thighs into bite-sized pieces, slice the andouille sausage, and peel and devein the shrimp if not already done. Dice the onion, celery, and bell pepper finely, and mince the garlic. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned and slightly crispy around the edges. Remove and set aside.
  3. In the same skillet, add the chicken pieces, season lightly with salt and pepper, and cook until just browned but not fully cooked through, about 4-5 minutes. Remove and set aside with the sausage.
  4. Lower heat to medium. Add another tablespoon of oil if needed, then add the diced onion, celery, and bell pepper. Stir frequently until the vegetables soften and the onions turn translucent.
  5. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  6. Stir in the rinsed rice, Cajun seasoning, smoked paprika, and bay leaf. Toast the rice for about 2 minutes, stirring constantly to coat it in the spices and oil.
  7. Pour in the chicken broth and diced tomatoes with their juices. Stir everything together, scraping the bottom to release any browned bits.
  8. Return the sausage and chicken to the pan. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 20 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid lifting the lid too often.
  9. When the rice is nearly done, fold in the shrimp. Cover and cook for another 5 minutes, or until the shrimp turn pink and opaque.
  10. Remove from heat, discard the bay leaf, and fluff the jambalaya gently with a fork. Taste and adjust seasoning with salt, pepper, or extra Cajun spices if desired.
  11. Sprinkle chopped fresh parsley over the top for garnish and serve hot.

Notes

Toast the rice before adding liquids to keep grains separate and prevent mushiness. Brown the sausage and chicken first to add caramelized flavor. Add shrimp at the end to avoid overcooking. Use a heavy-bottomed pan or Dutch oven for even heat distribution. If jambalaya is too wet after cooking, uncover and cook on low heat to evaporate excess moisture; if too dry, add a splash of broth or water.

Nutrition

Keywords: Cajun jambalaya, spicy jambalaya, andouille sausage, shrimp jambalaya, chicken jambalaya, Cajun recipe, southern cooking, one-pot meal

Find it online: https://cooltastes.com/spicy-cajun-jambalaya-feast-recipe-easy-homemade-cajun-jambalaya-guide/