Jambalaya is the kind of dish that brings people together. It’s packed with bold Cajun flavors, a medley of proteins, and a mix of spices that make every bite a celebration. Imagine a steaming pot filled with tender chicken, juicy shrimp, smoky sausage, and perfectly seasoned rice—it’s the kind of meal that warms your soul. Whether you’re cooking for a crowd or just craving a hearty, one-pot wonder, trust me, this Jambalaya is a game-changer!
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Why You’ll Love Jambalaya
One-Pot Wonder: Easy cleanup and packed with flavor in every bite.
Big, Bold Flavors: A perfect balance of smoky, spicy, and savory goodness.
Customizable: Use your favorite proteins and adjust the spice level to your liking.
Great for Meal Prep: Tastes even better the next day!
Authentic & Comforting: A Southern classic that always satisfies.
Ingredients in Jambalaya
Proteins
Chicken: Adds heartiness and soaks up all the Cajun spices.
Smoked Sausage: Andouille is traditional, but any smoked sausage works.
Shrimp: Brings a sweet, briny contrast to the smoky flavors.
Vegetables
Onion, Bell Pepper & Celery: The “Holy Trinity” of Cajun cooking for a flavorful base.
Garlic: Adds depth and aroma.
Tomatoes: A touch of acidity balances the richness of the dish.
Spices & Seasoning
Cajun Seasoning: The key to authentic Jambalaya flavor.
Smoked Paprika: Enhances the smoky depth.
Thyme & Bay Leaf: Adds layers of warmth and earthiness.
Rice & Broth
Long-Grain Rice: Holds up well to the bold flavors without turning mushy.
Chicken Broth: Infuses the rice with even more savory goodness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Proteins
In a large pot, heat [oil] and cook the chicken until golden. Add the sausage and cook until slightly crispy. Remove and set aside.
Cook the Vegetables
In the same pot, sauté onion, bell pepper, celery, and garlic until softened and fragrant.
Build the Flavor
Stir in the tomatoes, Cajun seasoning, smoked paprika, thyme, and bay leaf. Cook for a minute to let the flavors bloom.
Add the Rice & Broth
Pour in the rice and broth, stirring to combine. Return the chicken and sausage to the pot. Cover and simmer until the rice is tender.
Finish with Shrimp
Once the rice is almost done, stir in the shrimp and let it cook until pink and tender.
Serve and Enjoy
Remove the bay leaf, fluff the rice, and garnish with fresh herbs. Serve hot and enjoy the bold, comforting flavors!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
How to Serve Jambalaya
With Cornbread: A side of warm, buttery cornbread complements the spice beautifully.
With Hot Sauce: Drizzle with your favorite Louisiana-style hot sauce for extra heat.
With a Side Salad: A fresh green salad balances the richness of the dish.
As Leftovers: The flavors get even better overnight—reheat and enjoy!
Additional Tips
Use the Right Rice: Stick to long-grain rice to avoid mushiness.
Adjust the Heat: Add cayenne or hot sauce for extra spice, or tone it down for a milder dish.
Don’t Overcook the Shrimp: Add it at the very end to keep it juicy and tender.
Make it Smokier: A dash of liquid smoke or extra smoked paprika enhances the deep, smoky flavors.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to [time duration].
FAQ Section
Q1: Can I use brown rice?
A1: Yes, but you’ll need to adjust the cooking time and add extra broth.
Q2: How do I store leftovers?
A2: Keep in an airtight container in the fridge for up to [time].
Q3: Can I freeze Jambalaya?
A3: Absolutely! Freeze in portions for up to [time] and reheat when needed.
Q4: What’s the best way to reheat it?
A4: Warm on the stove with a splash of broth or water to prevent drying out.
Q5: Can I make this without shrimp?
A5: Yes! You can leave it out or swap in another protein like crawfish.
Q6: Can I make it vegetarian?
A6: Definitely! Use vegetable broth, omit the meat, and add extra veggies or beans.
Q7: How do I make it extra spicy?
A7: Add more Cajun seasoning, cayenne pepper, or diced jalapeños.
Q8: What type of sausage works best?
A8: Andouille is traditional, but any smoked sausage will work.
Q9: Can I use pre-cooked shrimp?
A9: Yes, just add it at the very end to warm through without overcooking.
Q10: Can I make it in a slow cooker?
A10: Yes! Cook everything except the rice on low for 4-6 hours, then stir in cooked rice before serving.
Final Thoughts
Jambalaya is the perfect blend of bold flavors, hearty ingredients, and comforting warmth. Whether you’re making it for a cozy dinner or a big gathering, it’s a dish that brings people together. Give it a try, and let me know how you like to customize yours! Happy cooking!
Print
Jambalaya
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pot
- Cuisine: Southern
Description
This Jambalaya is a bold, one-pot Southern classic featuring tender chicken, smoky andouille sausage, and juicy shrimp in a rich, spiced tomato base. Packed with flavor and easy to make, it’s perfect for a comforting family dinner or meal prep.
Ingredients
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1 tbsp extra-virgin olive oil
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1 yellow onion, chopped
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2 bell peppers, chopped (seeds and ribs removed)
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Kosher salt and black pepper, to taste
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1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tsp dried oregano
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6 oz andouille sausage, sliced
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2 tbsp tomato paste
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2 cloves garlic, finely chopped
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2 cups low-sodium chicken stock
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1 (15-oz) can crushed tomatoes
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1 cup long-grain rice
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2 tsp Old Bay seasoning
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1 lb medium shrimp, peeled and deveined
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2 scallions, thinly sliced
Instructions
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Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add onion and bell peppers, season with salt and pepper, and cook until softened (~7 minutes).
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Cook Chicken & Sausage – Stir in chicken and oregano, season again, and cook until golden (~5 minutes). Add sausage, tomato paste, and garlic, cooking until fragrant (~1 minute).
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Simmer the Jambalaya – Pour in chicken stock, crushed tomatoes, rice, and Old Bay seasoning. Reduce heat to medium-low, cover, and let cook until rice is tender (~20 minutes).
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Add Shrimp – Stir in shrimp and cook until pink and just done (~3-5 minutes).
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Serve & Garnish – Divide among bowls and sprinkle with sliced scallions. Serve warm and enjoy!
Notes
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For extra heat, add cayenne pepper or hot sauce.
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Use smoked paprika or Cajun seasoning for a deeper flavor.
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Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 190mg