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Cajun Jambalaya

A classic southern dish that is made in one pot and is sure to please the whole family!
Course Dinner
Cuisine American, Cajun
Keyword Cajun Jambalaya, Jambalaya

Equipment

  • 1 Dutch Oven

Ingredients

  • 1.5 lbs Boneless Skinless chicken thighs or breasts, cut into bite sized pieces
  • 1 lb Smoked Andouille Sausage, sliced any smoked sausage will work
  • 1 lb Raw Jumbo Shrimp, peeled, deveined and tail off
  • 2 Yellow Onion, Diced
  • 1 Green Bell Pepper, diced
  • 2-3 Celery Stalks, sliced
  • 6-7 Garlic Cloves, minced
  • 4 tbs Avocado Oil, divided any oil will work
  • 1 tbs Unsalted butter
  • 2 Cups Jasmine Rice, or any long grain rice
  • 4 Cups Chicken or any other flavored broth
  • 2 Bay Leaves

Seasonings for Chicken and Shrimp

  • Garlic Powder, Onion Powder, Salt, Pepper, Smoked Paprika I do not measure when I season meat, just make sure it is coated. Go light on the salt as you can always add salt at the end

Cajun Blend

  • 1 tsp Dried Thyme
  • 1 tbs Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbs Dried Basil
  • 1-2 tbs Cajun Seasoning (I love Slap Ya Mama) use more or less to adjust to how spicy you like it.

Instructions

  • In a Dutch Oven, add 2 tbs of the oil and set heat to medium. When the oil is hot, add in the chicken.
  • Season the chicken with the above spices and cook thoroughly. When finished, remove and set aside.
  • Add the smoked sausage, and cook until nice and crispy on both sides. Remove it and set it aside.
  • Add the butter to the pan and then add the shrimp. Season with the same spices used for the chicken. Cook until pink and no longer translucent. This should only take about 4-5 minutes. Remove it and set it aside.
  • Add the remaining 2 tbs of the oil then add the onion, celery and bell pepper. Cook that for at least 15-20 minutes until it turns a rich brown color, stirring frequently.
  • Add the garlic and cook for one minute, just until garlic becomes fragrant.
  • Add the chicken and sausage back in, then the rice. Give it a quick stir then add the Cajun blend. Stir in the broth, place the bay leaves on top, place the lid on and reduce to a simmer. Cook for about 20 minutes until the rice is fully cooked.
  • Remove the lid and take out the bay leaves. Stir in the shrimp and it is ready to serve!
  • You can add salt if needed.