Easy Cajun Jambalaya
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
40 mins
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Servings
6
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Calories
609 kcal
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Course
Main Course
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Cuisine
Creole
Easy Cajun Jambalaya
Description
Easy Cajun Jambalaya blends chicken, sliced andouille sausage, and shrimp with diced onion, green and red bell peppers, celery, and minced garlic. These ingredients cook in a large pot with canned crushed tomatoes and a mixture of smoked paprika, cumin, oregano, basil, thyme, black pepper, and cayenne pepper, which add layers of deep, smoky, and mildly spicy flavors. White rice simmers in chicken broth alongside the meat and vegetables, absorbing flavors to become tender and well-seasoned. The shrimp is stirred in near the end to cook through without toughening.
This jambalaya is a dynamic dish often enjoyed as a main course, showcasing rich textures from the meats and vegetables and a vibrant tomato-spice base. It’s a satisfying, colorful meal that can be garnished with fresh green onions for brightness.
The recipe notes that celery can be omitted if preferred, accommodating different tastes while preserving the core flavor profile.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 8 ounces andouille sausage 227 grams, cut into ¼ inch slices
- 1 pound chicken 500 grams, boneless, skinless, cut into 1 inch pieces
- 1 onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 celery chopped, stalks
- 2 cloves garlic minced
- 1 - 14 ounce crushed tomatoes canned
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup white rice long or short grain- not quick cooking rice, uncooked
- 2 cups chicken broth
- 1 pound Shrimp peeled and deveined
- green onion optional garnish, freshly chopped
Instructions
- Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
- Add the onion, bell peppers, and celery and cook until the onion is soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
- Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
- Stir in the shrimp, cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).
Notes
- Celery is optional and can be left out according to personal preference without altering the main flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 609kcal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 237mg | 79% |
| Sodium | 2290mg | 95% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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