Description
A flavorful and hearty jambalaya recipe perfect for Mardi Gras celebrations, featuring tender chicken, spicy Andouille sausage, succulent shrimp, and a blend of Cajun seasonings cooked together with rice and vegetables.
Ingredients
Scale
Meats
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
Others
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 teaspoons Cajun seasoning
- Olive oil for cooking
Instructions
- Brown the meats: Heat olive oil in a large pot over medium heat. Add the sliced Andouille sausage and chicken pieces, cooking until they are browned and cooked through, about 5 minutes.
- Sauté the vegetables: Stir in the chopped onion, green bell pepper, celery, and minced garlic. Cook for an additional 5 minutes until the vegetables soften and become fragrant.
- Add seasoning and broth: Sprinkle in the Cajun seasoning and pour in the chicken broth. Increase the heat to bring the mixture to a gentle boil.
- Cook the rice: Stir in the long-grain rice, reduce heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the rice to absorb most of the flavorful liquid.
- Add shrimp: In the final few minutes of cooking, stir in the peeled and deveined shrimp. Cook until the shrimp turn pink and are fully cooked, approximately 3-5 minutes.
- Serve: Once cooked, serve the jambalaya warm and enjoy a festive and classic Cajun dish.
Notes
- Adjust Cajun seasoning to taste for more or less spiciness.
- Stir gently when adding shrimp to avoid overcooking them.
- Use fresh vegetables for best flavor, but frozen can be substituted if needed.
- If you prefer, substitute chicken thighs with chicken breasts for a leaner option.
- For a gluten-free version, ensure your Cajun seasoning is gluten-free.
