Prep Time 20 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: All Seasons
Description

A bold and flavorful one-pot dish, this Classic Creole Jambalaya combines juicy chicken, spicy andouille sausage, tender shrimp, and aromatic vegetables simmered with Cajun spices and rice. It's the perfect comfort food for any season, delivering authentic New Orleans flavor in every bite.

Ingredients
    For the Protein & Base
  • 2 tbsp olive oil
  • 300 g boneless chicken thighs (cut into bite-sized pieces)
  • 250 g andouille sausage (sliced into rounds)
  • 200 g raw shrimp (peeled and deveined)
  • 1 medium onion (finely chopped)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 celery stalks (diced)
  • 3 cloves garlic (minced)
    • For the Seasoning & Liquid
  • 1 can (400 g)
  • 1 tsp 1.5 Cajun seasoning
  • 1 tsp smoked paprika
  • 0 tsp 0.5 dried thyme
  • 0 tsp 0.25 cayenne pepper (adjust to spice preference)
  • 1 tsp salt
  • 0 tsp 0.5 black pepper
  • 1 cups 1.5 long grain rice (uncooked, rinsed)
  • 3 cups 3.5 chicken broth (low sodium)
  • 2 bay leaves
    • For Garnish
  • 2 tbsp fresh parsley (chopped)
  • 2 spring onions (sliced)
  • Lemon wedges (optional)
Instructions
    Sear the Meats
  1. 1
    Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken pieces and brown them on all sides for about 4-5 minutes. Remove and set aside. Add the sausage slices, sauté for 2-3 minutes until lightly browned. Remove and set aside.
    2. Sauté the Vegetables
  2. 2
    In the same pot, add the remaining 1 tbsp oil. Toss in the onion, bell peppers, celery, and garlic. Cook for 6-8 minutes until softened and aromatic.
    3. Add Spices and Tomatoes
  3. 3
    Stir in Cajun seasoning, smoked paprika, thyme, cayenne, salt, and pepper. Add the diced tomatoes with their juice and cook for 2-3 minutes to allow flavors to combine.
    4. Cook the Rice
  4. 4
    Return the cooked chicken and sausage to the pot. Add the rinsed rice and pour in the chicken broth. Add bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and most liquid is absorbed.
    5. Add the Shrimp
  5. 5
    Stir in the shrimp, cover the pot again, and cook for an additional 5 minutes or until the shrimp are pink and cooked through.
    6. Rest and Garnish
  6. 6
    Turn off the heat and let the jambalaya rest, covered, for 5 minutes. Remove bay leaves. Garnish with fresh parsley, sliced green onions, and a squeeze of lemon juice if desired.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen.

Make-Ahead: You can prep all your veggies and meats ahead of time to save on cooking day.

Variations: Try adding okra or switching shrimp with crab meat. For a smokier flavor, add a splash of liquid smoke.

Spice Level: Adjust cayenne pepper to your taste or omit for a milder version.

Keywords: easy jambalaya recipe, one-pot creole dish, spicy cajun rice, authentic jambalaya, dinner meal
Read it online: https://petitepanini.com/recipe/classic-creole-jambalaya/