Spicy Cajun Jambalaya

Spicy Cajun Jambalaya

One-Pot Louisiana Classic with Chicken, Andouille & Shrimp

KEY INFO

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 6
• Difficulty: Moderate
• Diet: Non-vegetarian

EQUIPMENT NEEDED

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups/spoons
• (Alternative: Large cast-iron skillet)

INGREDIENTS

Proteins

• 1 lb boneless chicken thighs, cubed (450g)
• 12 oz andouille sausage, sliced (340g)
• 1 lb large shrimp, peeled (450g)

Vegetables (The Holy Trinity)

• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced

Rice & Liquids

• 2 cups long-grain white rice (400g)
• 4 cups chicken stock (950ml)
• 1 can diced tomatoes (14.5 oz/411g)

Seasonings

• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp oregano
• 1/2 tsp cayenne (adjust to taste)
• Salt and pepper to taste

METHOD

1. Season chicken with 1 tbsp Cajun seasoning. Set aside.
2. Heat Dutch oven over medium-high heat. Add oil and brown chicken (5-7 minutes). Remove.
3. Add sausage, cook until crispy edges form (4-5 minutes). Remove.
4. The Trinity: Add onion, celery, bell pepper. Cook until soft (6-7 minutes).
5. Add garlic and remaining seasonings. Cook 30 seconds until fragrant.
6. Stir in rice, coating with oil and seasonings (1 minute).
7. Add tomatoes and stock. Bring to boil, then reduce to low simmer.
8. Cover and cook 20 minutes until rice is nearly done.
9. Add chicken, sausage, and shrimp. Cook 5 minutes until shrimp turn pink.

CRUCIAL TIPS

• Don’t stir rice once it’s simmering
• Keep heat low after bringing to boil
• Cook shrimp just until pink – they’ll turn rubbery if overdone

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Freeze up to 2 months (without shrimp)

Variations:

• Seafood: Swap shrimp for crawfish or crab
• Spice: Adjust cayenne to taste
• Meat: Use all chicken or all sausage

Common Mistakes:

• Overcooking rice (gets mushy)
• Adding shrimp too early
• Not developing enough flavor in early stages

I’ve made this countless times and the key is layering flavors. Start with good quality andouille – it’s the backbone of authentic jambalaya. Want it spicier? Double the cayenne, but taste as you go. The dish should have a kick without overwhelming the delicate seafood flavors.