Name: Cajun Jambalaya Rice Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 7 oz boneless, skinless chicken thighs, cut into bite-sized pieces; 5 oz Andouille or smoked sausage, sliced; 5 oz large shrimp, peeled and deveined; 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup long-grain white rice, rinsed; 1 2/3 cups chicken broth; 14 oz can diced tomatoes with juices; 2 tbsp Cajun seasoning; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper, adjust to taste; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper, to taste; 2 tbsp vegetable oil; 2 tbsp chopped fresh parsley; Sliced green onions for garnish (optional)

Ingredients

7 oz boneless, skinless chicken thighs, cut into bite-sized pieces

5 oz Andouille or smoked sausage, sliced

5 oz large shrimp, peeled and deveined

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup long-grain white rice, rinsed

1 2/3 cups chicken broth

14 oz can diced tomatoes with juices

2 tbsp Cajun seasoning

1/2 tsp smoked paprika

1/4 tsp cayenne pepper, adjust to taste

1 tsp dried thyme

1 bay leaf

Salt and black pepper, to taste

2 tbsp vegetable oil

2 tbsp chopped fresh parsley

Sliced green onions for garnish (optional)

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the chicken lightly with salt and pepper and sauté until browned but not fully cooked, about 3 to 4 minutes. Remove the chicken and set aside.

Step 2: Add the sliced sausage to the pot and brown for 2 to 3 minutes. Remove and set aside with the chicken.

Step 3: Add the remaining tablespoon of oil to the pot. Sauté the onion, red and green bell peppers, and celery until softened, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 4: Stir in the rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Mix thoroughly to coat the rice and vegetables evenly with the spices.

Step 5: Pour in the diced tomatoes with their juices and chicken broth. Add the bay leaf and bring the mixture to a simmer.

Step 6: Return the chicken and sausage to the pot. Stir well, cover, reduce heat to low, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.

Step 7: Nestle the shrimp on top of the rice, cover, and cook for another 5 minutes, until the shrimp turn pink and are fully cooked.

Step 8: Remove from heat, discard the bay leaf, and fluff the rice with a fork. Garnish with chopped parsley and sliced green onions before serving.

Tips & Variations

Adjust the cayenne pepper according to your preferred spice level for a milder or hotter jambalaya.

Swap chicken thighs for breasts if you prefer leaner meat, but be careful not to overcook.

For a smoky depth, use homemade or high-quality Andouille sausage.

Add a splash of hot sauce or a dash of Worcestershire sauce for an extra layer of flavor.

FAQs

Can I make jambalaya without shrimp?

Yes, you can omit the shrimp and still enjoy a delicious chicken and sausage jambalaya. Alternatively, add other seafood or vegetables to suit your taste.

What type of rice is best for jambalaya?

Long-grain white rice works best as it cooks evenly and absorbs the flavors without becoming too sticky. Avoid quick-cooking or pre-cooked rice for this recipe.