Description
This Cajun Jambalaya Rice Bowl is a hearty, flavorful one-pot meal combining tender chicken, smoky Andouille sausage, and succulent shrimp with aromatic vegetables and spices. Perfectly cooked rice absorbs rich Cajun-seasoned broth and tomatoes, creating a spicy, comforting dish inspired by classic Southern cuisine.
Ingredients
Scale
Proteins
- 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
Vegetables
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Pantry & Spices
- 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
Garnishes
- 2 tbsp chopped fresh parsley
- Sliced green onions for garnish (optional)
Instructions
- Brown chicken: Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium-high heat. Lightly season chicken pieces with salt and black pepper, then sauté them until browned on all sides but not fully cooked, about 3 to 4 minutes. Remove chicken from the pot and set aside.
- Cook sausage: Add the sliced Andouille or smoked sausage to the same pot and brown them for 2 to 3 minutes. Remove the sausage and set aside with the chicken.
- Sauté vegetables: Pour the remaining tablespoon of vegetable oil into the pot. Add the diced onion, red bell pepper, green bell pepper, and celery, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Incorporate spices and rice: Stir in the rinsed long-grain rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Mix thoroughly to evenly coat the rice and vegetables with the spices.
- Add liquids and simmer: Pour in the diced tomatoes with their juices and the chicken broth. Add the bay leaf. Bring the mixture to a simmer over medium heat.
- Combine proteins and cook rice: Return the browned chicken and sausage to the pot. Stir well, then cover and reduce the heat to low. Let it simmer gently for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
- Cook shrimp: Nestle the peeled and deveined shrimp on top of the rice mixture. Cover again and cook for another 5 minutes or until the shrimp have turned pink and are fully cooked through.
- Finish and garnish: Remove the pot from heat and discard the bay leaf. Fluff the jambalaya rice mixture with a fork. Garnish with chopped fresh parsley and sliced green onions if desired. Serve warm.
Notes
- You can adjust the level of cayenne pepper to make the dish spicier or milder to suit your taste.
- Using Andouille sausage adds authentic smoky flavor, but any smoked sausage works well.
- For a gluten-free version, ensure your Cajun seasoning and sausage are gluten-free.
- This dish freezes well—store portions in airtight containers for up to 3 months.
- Fresh parsley and green onions add a bright finishing touch but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern American
Keywords: Cajun Jambalaya, Rice Bowl, One-Pot Meal, Spicy Chicken and Sausage, Seafood Rice, Southern Cuisine
