Description
A bold and hearty Cajun Jambalaya packed with smoky andouille sausage, tender chicken, juicy shrimp, and flavorful Cajun spices. This one-pot Southern classic is a weeknight favorite and perfect for meal prep.
Ingredients
Scale
- 1 lb andouille sausage, sliced
- 1 lb boneless skinless chicken thighs, cut into chunks
- 1 lb raw shrimp, peeled and deveined
- 1 ½ cups long grain white rice
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- 2 tbsp Cajun seasoning (adjust to taste)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- ¼ cup chopped green onions (for garnish)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the sausage slices, then remove and set aside.
- Season the chicken with salt and pepper, then cook until browned. Remove and set aside with the sausage.
- In the same pot, sauté onion, bell pepper, and celery until soft. Stir in garlic and cook for 1 more minute.
- Add Cajun seasoning and rice, stir well, and toast the rice for 1–2 minutes.
- Pour in chicken broth, return sausage and chicken to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes without lifting the lid.
- Stir in the shrimp, cover, and cook for another 5–7 minutes, until shrimp are pink and cooked through.
- Fluff rice, garnish with parsley and green onions, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes