Louisiana-Style Jambalaya
This one-pot Louisiana-style jambalaya is packed with smoky sausage, tender chicken, and optional shrimp. Blended with bold Cajun spices, rice, tomatoes, and the holy trinity of Southern vegetables, it’s cozy, hearty, and soul-satisfying.
Equipment
- Large Dutch oven or heavy pot
- Wooden Spoon
- Sharp knife & cutting board
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb chicken thighs, diced
- 1 lb shrimp (optional)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 bay leaves
Instructions
- Heat your pot over medium-high heat. Add sausage and cook until browned and fragrant. Remove and set aside.
- In the same pot, cook diced chicken thighs until lightly browned. Set aside or leave in pot if space allows.
- Add onion, bell pepper, celery, and garlic. Sauté until softened and aromatic.
- Stir in rice, Cajun seasoning, paprika, thyme, salt, pepper, and bay leaves. Coat everything evenly.
- Pour in chicken broth and diced tomatoes. Bring to a gentle boil.
- Return sausage to the pot. Cover and simmer for 20–25 minutes, until rice is cooked and liquid absorbed.
- If using shrimp, stir it in during the last 5 minutes. Cook until shrimp are pink and opaque.
- Remove bay leaves, fluff rice with a fork, and serve hot with cornbread or biscuits.
Notes
Use andouille sausage for the best flavor. Shrimp is optional but adds flair. Let the bottom rice crisp slightly for that authentic texture. Adjust spice with hot sauce or chili flakes, and don’t forget to remove the bay leaves before serving.