Jambalaya, A Taste of New Orleans

Get a taste of New Orleans with this hearty, one-pot jambalaya. It’s a soul-warming mix of chicken, andouille sausage, shrimp, vegetables, and long-grain rice—all simmered in a spiced Cajun and Creole broth. This is Louisiana comfort food at its finest, loaded with flavor and perfect for feeding a crowd or meal prepping for the week.

Ingredients

• Meats: Diced chicken and andouille sausage are classic. If andouille isn’t available, chorizo is a good substitute.
• Seafood: Jumbo shrimp, peeled and deveined, adds that essential coastal touch.
• Vegetables: Onion, bell pepper, and celery – the Cajun Holy Trinity – are your aromatic base.
• Rice: Use long-grain white rice like basmati. Avoid short-grain rice to prevent mushiness.
• Cajun Seasoning & Spices: Homemade Cajun seasoning, fresh garlic, red pepper flakes (optional), and a bay leaf give this dish its bold flavor.
• Liquids: Chicken broth and crushed tomatoes are the cooking base.

Instructions

Step 1: Season and Cook the Chicken

• Toss diced chicken with 1 tablespoon of Cajun seasoning
• Sauté in a large pot until golden and cooked through. Remove to a plate

Step 2: Cook the Sausage

• Add the sliced sausage to the pot and cook until lightly browned on both sides
• Remove and set aside with the chicken

Step 3: Sauté the Vegetables

• Add diced onion, bell pepper, and celery to the same pot
• Cook for 4–5 minutes, until softened
• Stir in garlic, remaining Cajun seasoning, and red pepper flakes, and cook for 30 seconds

Step 4: Add Rice and Liquid

• Add the rice and stir to coat. Then pour in the crushed tomatoes, chicken broth, and add the bay leaf
• Bring to a simmer, then cover and cook on low for 7–8 minutes, stirring occasionally

Step 5: Add Shrimp and Finish

• Remove the bay leaf, then add the shrimp, sausage, and chicken back into the pot
• Stir gently, cover, and turn off the heat
• Let sit for 4–5 minutes until the shrimp are cooked through and the liquid is absorbed

Step 6: Garnish and Serve

• Top with chopped parsley and green onions before serving

FAQs

1. Can I make this ahead of time?
   Yes! Jambalaya reheats well, but the rice will continue to absorb moisture, so add a splash of broth when reheating.
2. What’s the difference between Cajun and Creole jambalaya?
   Cajun jambalaya skips the tomatoes for a browner dish, while Creole versions (like this one) include tomatoes for a redder hue.