Entree: United States – Cajun and Creole Louisiana – Cajun Jambalaya

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) andouille sausage, sliced 1/4-inch (6 mm) thick
- 12 oz (340 g) medium shrimp, peeled and deveined (tails removed)
- 1 large yellow onion, diced (approx. 10 oz / 285 g)
- 1 green bell pepper, diced (approx. 6 oz / 170 g)
- 2 stalks celery, diced (approx. 4 oz / 115 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 4 1/2 cups (1080 ml) low-sodium chicken stock
- 2 tbsp (30 ml) Cajun seasoning (store-bought or homemade)
- 2 tsp (10 ml) kosher salt, adjust to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) hot sauce (optional, adjust to heat preference)
- 3 green onions, thinly sliced (approx. 45 g), for garnish
- 1/4 cup (60 ml / about 15 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A one-pot Cajun classic of browned chicken, spicy andouille sausage, and tender shrimp cooked with the Cajun "holy trinity" of onions, bell pepper, and celery, simmered with rice and bold Cajun seasoning for a hearty main course.

Regional Notes:
This is the Cajun (brown) style jambalaya common in Louisiana: no tomatoes, a long single-pot cook, and heavy use of the holy trinity and Cajun spice. It emphasizes a browned base and a mix of proteins (chicken, andouille, sometimes shrimp) rather than the tomato-forward Creole variant.

1. Pat the chicken pieces dry and season lightly with 1/2 tbsp of the Cajun seasoning.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. When hot, add the andouille slices and brown 2–3 minutes per side until caramelized. Remove with a slotted spoon and set aside.
3. In the same pot, add another 1 tbsp (15 ml) oil if needed and brown the chicken in batches without crowding, about 4 minutes per side, until nicely seared but not fully cooked through. Remove and set aside with the sausage.
4. Reduce heat to medium and add 2 tbsp (30 ml) butter. Add the diced onion, green pepper, and celery (the holy trinity). Sauté until softened and beginning to color, about 6–8 minutes.
5. Stir in the minced garlic and remaining 1 1/2 tbsp (about 22 ml) Cajun seasoning; cook 30–45 seconds until fragrant.
6. Add the rinsed rice to the pot and stir to coat the grains in the pan mixture, toasting lightly for 1–2 minutes.
7. Return the browned chicken and sausage to the pot. Pour in the chicken stock, Worcestershire sauce, bay leaves, hot sauce (if using), and season with the remaining salt and black pepper. Stir once to combine and bring to a steady boil over high heat.
8. Once boiling, reduce heat to low, cover tightly, and simmer gently for 18–22 minutes, or until rice is tender and most of the liquid is absorbed. Do not lift the lid frequently.
9. When rice is nearly done (about 5–7 minutes remaining), nestle the shrimp into the rice surface, replace the lid, and continue simmering until shrimp are opaque and cooked through, about 5–7 minutes.
10. Remove pot from heat and let rest, covered, for 5–10 minutes. Discard bay leaves, then fluff jambalaya gently with a fork to combine.
11. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Garnish with sliced green onions and chopped parsley, then serve hot.