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Oh, the smells and tastes of Southern comfort food! There’s just something so special about a meal shared with loved ones, especially when it’s made right in one pot. And when we talk about quintessential Southern one-pot wonders, Jambalaya has to be king! It’s this incredible mix of chicken, spicy sausage, and succulent shrimp all simmered with rice and those bold, unmistakable spices. It’s a dish that truly brings everyone to the table. For me, it reminds me of my grandmother’s kitchen, where simple ingredients were always transformed into something deeply comforting and delicious. That’s exactly the kind of soulful cooking I love to share here at Carla’s Cooking, and this easy Jambalaya recipe is a perfect example of our ‘Simple Recipes for Everyday Meals’ philosophy. It’s genuinely simple, unbelievably tasty, and perfect for any night of the week!
- Why You'll Love This Jambalaya Recipe
- Ingredients for Authentic Jambalaya
- Expert Tips for Perfect Jambalaya
- How to Make Chicken and Sausage Jambalaya
- Variations for Your Jambalaya
- Serving Suggestions for this Cajun Rice Dish
- Storage and Reheating Instructions
- Frequently Asked Questions about Jambalaya
- Nutritional Information
Why You’ll Love This Jambalaya Recipe
Trust me, you’re going to adore this Jambalaya! It’s the perfect one-pot meal for when you’re craving something packed with flavor. It’s so straightforward, making it ideal for busy weeknights, but it’s also impressive enough for company. You get all those amazing New Orleans cuisine vibes from the tender chicken, smoky sausage, and perfectly seasoned rice, all without a ton of fuss. Seriously, it’s a winner!
Ingredients for Authentic Jambalaya
Alright, let’s get down to what makes this dish sing! You’ll need a few key players to get that genuine Cajun flavor. First up, we’ve got a tablespoon of olive oil to get everything started. Then, about a pound each of boneless, skinless chicken thighs cut into nice bite-sized pieces, and a pound of good quality andouille sausage, sliced up. For our flavor base, you’ll need one big yellow onion, a green bell pepper, and two celery stalks – all chopped. Don’t forget about four cloves of garlic, minced nice and fine. We’ll also use a 14.5-ounce can of diced tomatoes (don’t drain ’em!), four cups of chicken broth, and our spice cabinet heroes: one teaspoon each of dried thyme and oregano, and half a teaspoon of cayenne pepper. Of course, salt and black pepper to taste. And the star of the show? Two cups of long-grain white rice and about a pound of large shrimp, all peeled and deveined. Finally, we’ll finish it off with some sliced green onions for a pop of freshness!
Expert Tips for Perfect Jambalaya
Okay, so you want that authentic, can’t-get-enough Jambalaya? A few little secrets from my kitchen to yours can make all the difference! First off, don’t skimp on the andouille sausage – it’s what gives us that deep, smoky flavor that’s just *so* Cajun. If you can’t find it, a good smoked sausage will do in a pinch, but andouille is really the star here. When you’re browning the chicken and sausage, make sure the pot is nice and hot – that searing is key for developing flavor! And for that gorgeous, vibrant orange-red color that just screams New Orleans? It comes from the tomatoes and the spices, so don’t be shy with the cayenne if you like a little kick! Trust me, these little touches elevate this humble dish into something truly special. And if you’re wondering what to serve alongside this flavor explosion, you absolutely *have* to try some jalapeno cheddar cornbread; it’s the perfect pairing!
How to Make Chicken and Sausage Jambalaya
Alright, let’s get this jambalaya party started! It’s really not complicated at all, and the result is so worth it. First, you’ll want to grab a big ol’ Dutch oven or a nice, heavy pot and get it over medium-high heat. Add that tablespoon of olive oil. Once it’s shimmering, toss in your chicken pieces and let them get nice and browned on all sides – this adds so much flavor! Scoop the chicken out and set it aside for a bit. Next, it’s the sausage’s turn! Brown that up in the same pot, then scoop it out and join the chicken. Now, into that same pot with all those yummy browned bits, add your chopped onion, bell pepper, and celery. Let them soften up, stirring occasionally, for about 5-7 minutes. Oh, and that incredible smell? That’s the garlic hitting the pot! Stir it in and give it just a minute until it’s fragrant. Now for the liquids and spices: pour in your diced tomatoes (juice and all!), chicken broth, thyme, oregano, cayenne pepper, and a good pinch of salt and black pepper. Give it a stir and bring that all up to a boil. It’s time for the stars to return! Pop that cooked chicken and sausage back into the pot, then stir in your rice. Make sure it’s all nice and submerged. Lower that heat down to low, pop a lid on, and let it simmer away for 20 minutes. You want the rice to be almost done and most of that liquid to be soaked up. Just a few more minutes! Stir in the shrimp now, cover it back up, and cook for another 5 minutes, or until those shrimp are just pink and perfectly cooked through. My secret? Don’t overcook the shrimp, or they get tough! Garnish with those fresh green onions, and get ready to dig in!
Variations for Your Jambalaya
This jambalaya recipe is fantastic just the way it is, but you know me – I love playing around! If you want to switch things up, feel free! Sometimes I add some lovely pork instead of, or in addition to, the chicken. Or maybe some extra seafood like crawfish or mussels? Yum! If you’re looking for more veggies, a handful of corn or some sweet peas stirred in during the last few minutes is always a good idea. And for those who like it with a serious kick, don’t be shy with the cayenne or even a pinch of red pepper flakes. This dish is super forgiving and always delicious! You could even pair it with a side of these amazing sheet pan chicken and vegetables for a complete meal!
Serving Suggestions for this Cajun Rice Dish
This amazing jambalaya recipe is a meal all on its own, but if you’re feeling like adding a little something extra, I’ve got you covered! A classic side that’s just *perfect* with it is my jalapeno cheddar cornbread – it’s got a little heat and so much flavor. Or, for something lighter, a simple green salad with a zesty vinaigrette or some crispy smashed brussels sprouts would be fantastic. Enjoy!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let your jambalaya cool down a bit, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready for more, you can gently reheat it on the stovetop over low heat, stirring occasionally, or zap it in the microwave. Just make sure it’s heated all the way through for the best taste!
Frequently Asked Questions about Jambalaya
Got questions about this amazing one-pot meal? I’ve got answers!
What’s the difference between Creole and Cajun Jambalaya?
Oh, this is a fun one! The main difference is tomatoes. Cajun jambalaya, like this one we’re making, is usually made in the more rustic Cajun style and often doesn’t have tomatoes. Creole jambalaya, on the other hand, is more urban New Orleans style and usually includes tomatoes and sometimes other vegetables like bell peppers. Both are delicious, but this recipe leans into that smoky, tomato-forward Cajun vibe!
Can I make Jambalaya with different meats?
Absolutely! That’s the beauty of this dish – it’s super flexible. Chicken and andouille sausage are a classic combo, but feel free to swap in pork shoulder, smoked ham, or even duck if you’re feeling adventurous! You can also mix and match proteins. Just make sure whatever meat you use, you brown it well first to get that good flavor going.
How spicy should Jambalaya be?
That’s totally up to you! This recipe has a nice little kick from the cayenne pepper, but you can definitely amp it up or dial it back. If you love heat, add another half teaspoon of cayenne, or toss in a pinch of red pepper flakes when you add the other spices. If you prefer it milder, just use a scant half teaspoon of cayenne, or leave it out entirely. Taste and adjust as you go – that’s my motto!
Nutritional Information
Just for your reference, here’s an idea of the nutritional breakdown for one serving of this amazing Jambalaya. Keep in mind that these numbers are estimates and can totally vary depending on the exact ingredients and brands you use. It’s always good to remember that homemade meals are usually the best!
Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 1200mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 45g
Cholesterol: 150mg
Classic Chicken and Sausage Jambalaya
A flavorful one-pot Cajun rice dish with chicken, sausage, and shrimp, seasoned with bold spices for an authentic taste of New Orleans.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound andouille sausage, sliced
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 cups long-grain white rice
- 1 pound large shrimp, peeled and deveined
- 2 green onions, sliced
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add sausage to the pot and cook until browned. Remove sausage and set aside with the chicken.
- Add onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, chicken broth, thyme, oregano, cayenne pepper, salt, and black pepper. Bring to a boil.
- Return the chicken and sausage to the pot. Stir in the rice.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
- Stir in the shrimp and cook for another 5 minutes, or until the shrimp are pink and cooked through.
- Garnish with green onions before serving.
Notes
- For a spicier jambalaya, add more cayenne pepper or a pinch of red pepper flakes.
- If you don’t have andouille sausage, any smoked sausage will work.
- This dish pairs well with a simple green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg