Authentic Cajun Jambalaya Recipe
Make authentic-tasting jambalaya at home with this one-pot recipe featuring chicken, andouille sausage, and shrimp.
Introduction to Jambalaya
There’s nothing like a big pot of jambalaya to bring everyone to the table. One of Louisiana’s most beloved dishes, it’s a one-pot rice meal with roots in West African, French, and Spanish cooking traditions. The name likely comes from the Provençal word jambalaia, meaning “mishmash” or “mix,” which says it all—rice cooked with a little bit of everything.
This version, adapted from When Southern Women Cook by America’s Test Kitchen, features chicken, smoky andouille sausage, and shrimp cooked together in a well-seasoned broth with vegetables and spices. It’s a comforting, crowd-pleasing dish that’s just as perfect for a Sunday night family dinner as it is for a casual get-together. Add a simple green salad or cornbread, if you like, and dinner is served.
What You’ll Need to Make Jambalaya
| Ingredient | Description |
|---|---|
| Chicken, sausage & shrimp | A classic Cajun combination. Chicken thighs stay juicy, andouille sausage adds smoky depth, while shrimp cooks quickly at the end. |
| Onion, celery, bell pepper & garlic | The Cajun “holy trinity.” Dice everything small for even cooking. |
| Chicken broth, clam juice, diced tomatoes, thyme & cayenne | Creates a rich cooking liquid. Clam juice ties it all together. |
| Rice | Use long-grain converted rice like Ben’s Original for best results. |
| Fresh Parsley | Add for a pop of freshness at the end. |
Step-By-Step Instructions
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Season and brown the chicken.
Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Brown chicken for about 8 minutes, then set aside in a bowl.
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Brown the sausage.
Add sausage to the pot. Cook until browned, about 5 minutes, then add to the chicken bowl.
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Sauté the vegetables.
Add onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes. Add garlic for 30 seconds, then stir in tomato paste.
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Add liquids and seasonings.
Pour in broth, clam juice, diced tomatoes, thyme, and cayenne. Scrape the bottom for flavor. Return chicken and sausage to the pot and simmer for 20 minutes.
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Add the rice.
Stir in rice, cover, and transfer to the oven at 350°F until the rice is tender, about 25 minutes.
Pro tip: Cooking in the oven helps the rice cook evenly without scorching.
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Add the shrimp.
Stir in shrimp and bake until opaque, 5 to 7 minutes.
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Finish the dish.
Shred the chicken meat and stir it back into the rice. Adjust seasoning and let sit for 5 minutes before serving.
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Conclusion
Jambalaya is more than just a meal; it’s a celebration of flavors, culture, and community. This one-pot dish is perfect for family gatherings or a cozy evening in. With its rich history and vibrant taste, it’s sure to become a favorite in your home. Enjoy your cooking adventure!