Creole Jambalaya (with tomatoes)
An authentic jambalaya with chicken, sausage and shrimp. This red-style Creole recipe is loaded with layers of flavor and is an easy one pot recipe. Jambalaya is a classic recipe made without a roux and is perfect for anyone new to Cajun cooking.
Servings: 5
Calories: 744kcal
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into ½ inch pieces
- 2 teaspoons Cajun seasoning
- 2 Tablespoons vegetable oil
- 12 ounces andouille sausage then cut into ½ inch pieces
- 1 pound raw shrimp peeled and deveined
- 1 medium white onion diced
- 1 red bell pepper diced
- ¼ teaspoon kosher salt skip if your cajun seasoning is very salty
- 5 cloves garlic minced
- ½ teaspoon cayenne pepper
- 1 ½ cups long grain white rice
- 1 can diced tomatoes 15 ounces
- 3 ½ cups chicken broth
- salt and pepper to taste
Instructions
- Season the chicken with ½ teaspoon of Cajun seasoning blend. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and cook the chicken in batches, being careful not to overcrowd the pan. Cook until no longer pink, about 2–3 minutes; the chicken will not be fully cooked through. Transfer the chicken to a plate and set aside.
- Add the sliced sausage to the pan and cook until lightly seared, stirring regularly, about 2–3 minutes. Transfer the sausage to a plate and set aside.
- Add the chopped onion and bell pepper to the pan and season with ¼ teaspoon of salt. Sauté until the vegetables are slightly softened, about 4–5 minutes. While the vegetables are cooking, rinse the rice by adding it to a large bowl and filling the bowl with cold water. Stir the rice vigorously to remove the surface starch. Place the rice in a fine-mesh strainer and run it under cold tap water for 30–45 seconds. Gently tap the strainer to remove excess water.
- Add the garlic, remaining Cajun seasoning and cayenne pepper and stir until thoroughly combined. Cook for 1 minute.
- Add the rice and cook for 4–5 minutes, stirring regularly. Add the diced tomatoes and chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cover and cook for 15 minutes. Add the chicken and sausage, stirring until incorporated. Cover and continue cooking for an additional 15 minutes.
- Add the shrimp and stir to combine. Cover and cook for 5–6 minutes, or until the shrimp are pink and cooked through. Taste and adjust with salt and pepper as needed. Serve warm.
Notes
Chicken breast can be substituted for thighs if preferred. If using breast meat, cook it all the way through in Step 1, then add it to the pot with the shrimp in Step 6 rather than with the rice to prevent the meat from becoming overdone.
Store leftover jambalaya in an airtight container in the refrigerator for up to 2 days when the shrimp is included. Reheat individual portions in the microwave or warm gently on the stovetop until heated through.
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