Ingredients
Scale
- 1 lb chicken thighs or breasts, diced
- 12 oz smoked sausage (Andouille preferred), sliced
- 1/2 lb shrimp, peeled and deveined (optional)
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (for Creole Jambalaya)
- 1 ½ cups long-grain white rice
- 3 cups chicken or seafood broth
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for extra heat)
- 2 tbsp vegetable oil
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Meat: Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown the sausage and set aside. Add chicken, season lightly, and brown for 5 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the remaining oil. Sauté onion, celery, bell pepper, and garlic until softened (about 5 minutes).
- Add Spices & Tomatoes: Stir in Cajun seasoning, paprika, thyme, salt, black pepper, and cayenne (if using). Add diced tomatoes for Creole Jambalaya. Cook for 2 minutes.
- Toast the Rice: Stir in uncooked rice and let it toast for 1 minute to enhance the flavor.
- Simmer with Broth: Pour in chicken broth and Worcestershire sauce. Add back chicken and sausage. Toss in bay leaves. Bring to a boil, then lower heat, cover, and simmer for 25 minutes.
- Add Shrimp: If using, add shrimp in the last 5 minutes of cooking. Stir well.
- Rest and Serve: Remove from heat, discard bay leaves, and let sit for 5 minutes. Garnish with green onions and parsley. Serve hot.
Notes
- For Cajun Jambalaya, omit tomatoes and brown the meat thoroughly for a deep, rich flavor.
- Use smoked sausage (like Andouille) for an authentic smoky taste.
- Don’t over-stir the rice while cooking to prevent it from getting mushy.
- Adjust spice level by increasing or decreasing cayenne pepper.
- For extra depth, add a splash of hot sauce or squeeze of fresh lemon juice before serving.
- Make it vegetarian by substituting meats with mushrooms, plant-based sausage, and extra veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15minutes
- Cook Time: 45minutes