Vibrant Cajun jambalaya with chicken, sausage, shrimp, rice, and bold spices for a savory Southern dish.
# Components:
→ Proteins
01 - 7 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5 oz Andouille or smoked sausage, sliced
03 - 5 oz large shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 cloves garlic, minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 1 2/3 cups chicken broth
11 - 14 oz can diced tomatoes with juices
→ Spices & Seasonings
12 - 2 tbsp Cajun seasoning
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper, adjust to taste
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Oils & Garnishes
18 - 2 tbsp vegetable oil
19 - 2 tbsp chopped fresh parsley
20 - Sliced green onions for garnish (optional)
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken lightly with salt and pepper and sauté until browned but not fully cooked, about 3 to 4 minutes. Remove and set aside.
02 - Add sausage to the pot and brown for 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add remaining tablespoon of oil to the pot. Sauté onion, red and green bell peppers, and celery until softened, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Stir in rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Mix thoroughly to coat rice and vegetables evenly with spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaf. Bring mixture to a simmer.
06 - Return chicken and sausage to the pot. Stir well, cover, reduce heat to low, and simmer for 20 to 25 minutes or until rice is tender and liquid absorbed.
07 - Nestle shrimp on top of the rice, cover, and cook for another 5 minutes, until shrimp turn pink and are fully cooked.
08 - Remove from heat, discard bay leaf, and fluff rice with a fork. Garnish with chopped parsley and sliced green onions before serving.
