John Washington
Hearty Cajun Jambalaya: A Flavorful Southern Classic with Shrimp, Chicken, and Sausage
Jambalaya is a traditional Southern dish rooted in the Creole and Cajun cuisines of Louisiana. This vibrant and hearty one-pot meal is packed with a variety of textures and flavors, featuring a delicious medley of shrimp, chicken, and sausage combined with rice, vegetables, and aromatic spices. Perfect for a cozy family dinner or entertaining guests, this dish brings a taste of the South to your table.
Ingredients:
Shrimp and Chicken
– 1 pound medium shrimp, peeled and deveined
– 1 pound chicken breast, cubed
– 2 tablespoons olive oil
– Salt and black pepper to taste
Sausage and Vegetables
– 1 pound andouille sausage, sliced
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
Rice and Seasonings
– 1 1/2 cups long-grain white rice
– 1 can (14.5 ounces) diced tomatoes, with juice
– 3 cups chicken broth
– 1 tablespoon Cajun seasoning
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional)
– 2 bay leaves
Garnish
– Chopped fresh parsley
– Sliced green onions
Instructions:
1. Cook the Shrimp and Chicken:
– In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and black pepper, then cook for 2-3 minutes until pink. Remove the shrimp and set aside.
– Add another tablespoon of olive oil to the pot. Season the chicken with salt and black pepper, then cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside with the shrimp.
2. Cook the Sausage and Vegetables:
– In the same pot, add the sliced andouille sausage. Cook until browned, about 4-5 minutes. Remove the sausage and set aside.
– Add the onion, green bell pepper, red bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
3. Combine the Ingredients:
– Return the shrimp, chicken, and sausage to the pot with the vegetables. Stir in the rice, diced tomatoes with juice, chicken broth, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves.
4. Simmer the Jambalaya:
– Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
5. Finish and Serve:
– Remove the bay leaves from the pot. Taste and adjust the seasoning with salt and black pepper as needed.
– Serve the jambalaya hot, garnished with chopped fresh parsley and sliced green onions.
Enjoy your Hearty Cajun Jambalaya with shrimp, chicken, and sausage for a taste of Southern comfort that warms the heart and soul.
