Authentic Cajun-Style Jambalaya with Shrimp and Andouille
Cajun Jambalaya
A hearty, one-pot Louisiana classic packed with smoky andouille, chicken, and succulent shrimp.
Nutrition (per serving)
Jambalaya is the ultimate soul food of Louisiana, a vibrant one-pot wonder that brings the heat and heart of the Bayou right to your kitchen. This version leans into the brown 'Cajun' style, where we skip the tomatoes and focus on caramelizing the meats and vegetables. This technique creates a deep, smoky base that infuses every grain of rice with an incredible richness that is truly the hallmark of a great jambalaya.
What I love most about this dish is how the long-grain rice absorbs the liquid gold—the stock enriched by the 'Holy Trinity' of onions, bell peppers, and celery. It is a convivial, rustic meal meant for sharing. Whether you are feeding a crowd or looking for a weeknight dinner that packs a punch, this recipe delivers layered flavors that taste like they have been simmering for hours in a professional kitchen.
Ingredients
- Chicken thighs, boneless and skinless, chopped:1 lb
- Andouille sausage, sliced into rounds:12 oz
- Large shrimp, peeled and deveined:1 lb
- Vegetable oil:2 tbsp
- Yellow onion, diced:1 piece
- Green bell pepper, diced:1 piece
- Celery stalks, diced:3 pieces
- Garlic cloves, minced:4 pieces
- Cajun or Creole seasoning:2 tbsp
- Long-grain white rice:2 cups
- Chicken broth:4 cups
- Worcestershire sauce:1 tbsp
- Bay leaves:2 pieces
- Green onions, sliced:½ cup
Instructions
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In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides. Remove with a slotted spoon and set aside.
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Add the chopped chicken to the same pot and season with a pinch of Cajun seasoning. Brown the chicken until cooked through, then remove and set aside with the sausage.
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Lower the heat to medium. Add the onion, bell pepper, and celery (the Holy Trinity) to the pot. Sauté for 6-8 minutes until softened and the onions are translucent, scraping the brown bits from the bottom of the pot.
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Stir in the minced garlic and the remaining Cajun seasoning. Cook for 1 minute until fragrant.
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Add the dry rice to the pot and stir for 2 minutes to lightly toast the grains and coat them in the flavored oil.
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Pour in the chicken broth, Worcestershire sauce, and add the bay leaves. Return the sausage and chicken to the pot. Stir to combine.
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Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
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Gently fold in the raw shrimp and cover the pot again. Let it sit for 5-7 minutes over very low heat until the shrimp are pink and opaque.
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Remove the bay leaves. Fluff the rice gently with a fork and stir in the green onions before serving.
Tips & Notes
- Resist the urge to lift the lid while the rice is simmering; you need that steam to cook the rice evenly.
- For the best flavor, use a high-quality, smoky andouille sausage, which provides the characteristic Cajun backbone to the dish.
- If you prefer 'Creole' style jambalaya, simply add one 14.5 oz can of crushed tomatoes when you add the chicken broth.
