Ingredients
— The Proteins —
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
12 oz Andouille sausage (or smoked sausage), sliced into coins
1 lb raw shrimp, peeled and deveined (tails on or off)
2 tablespoons olive oil (divided)
— The Holy Trinity & Aromatics —
1 medium yellow onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
— The Rice & Liquid —
1 ½ cups long-grain white rice (uncooked)
1 can (14 oz) crushed tomatoes (or diced tomatoes with juices)
2 ½ cups chicken broth (low sodium)
— The Seasoning —
1–2 tablespoons Cajun or Creole seasoning (like Tony Chachere’s or Slap Ya Mama)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
Green onions and fresh parsley (for garnish)
Instructions
1. **Brown the Meats:** Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and chicken pieces. Cook for 5–7 minutes until the sausage is browned and chicken is seared (it doesn’t need to be fully cooked through yet). Remove meat with a slotted spoon and set aside.
2. **Sauté Vegetables:** Add the remaining 1 tablespoon of oil to the pot. Add the onion, bell pepper, and celery. Sauté for 5 minutes until softened, scraping up the browned bits from the bottom of the pan (that’s the flavor!). Stir in the garlic and cook for 1 minute.
3. **Toast Rice:** Add the uncooked rice and the Cajun seasoning to the pot. Stir constantly for 1–2 minutes to lightly toast the rice and bloom the spices.
4. **Simmer:** Pour in the crushed tomatoes and chicken broth. Add the bay leaf, thyme, oregano, and the cooked chicken and sausage back into the pot. Stir well. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 20 minutes (do not peek!).
5. **Add Shrimp:** After 20 minutes, remove the lid. The rice should be mostly tender. Place the raw shrimp on top of the rice mixture and gently stir them in. Cover and cook for another 5–7 minutes, or until the shrimp are pink and opaque and the rice is fully fluffy.
6. **Finish:** Remove from heat and discard the bay leaf. Let the pot sit covered for 5 minutes to rest. Fluff with a fork, garnish with green onions and parsley, and serve hot.
Notes
Rice Matters: Use standard long-grain white rice (like Jasmine or Basmati). Do not use Minute Rice (it will turn to mush) or Brown Rice (it takes too long to cook and requires more liquid).
Spice Control: Cajun seasoning varies wildly in salt and heat levels. Taste your specific brand before adding extra salt or cayenne pepper.
The ‘Holy Trinity’: In Cajun/Creole cooking, the base of almost every dish is equal parts onion, celery, and green bell pepper.
Creole vs. Cajun: Technically, this is a Creole Jambalaya because it uses tomatoes. Cajun Jambalaya is typically brown and does not include tomatoes. However, this ‘red’ version is the most popular style for easy home cooking.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One Pot
- Cuisine: Cajun / Creole