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The Best Jambalaya Recipe

A flavorful one-pot dish combining smoked sausage, chicken, shrimp, and a blend of spices, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Cajun/Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound smoked sausage sliced
  • 1 pound boneless chicken thighs diced
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper adjust for heat
  • 2 cups long-grain rice
  • 1 pound shrimp peeled and deveined
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the sliced smoked sausage and sauté until browned, about 5 minutes.
  3. Add the diced chicken thighs and season with salt and pepper.
  4. Cook until the chicken is no longer pink, about 5-7 minutes.
  5. Stir in the chopped onion, bell pepper, and celery. Cook for another 3-4 minutes until the vegetables are tender.
  6. Add the minced garlic, dried thyme, and cayenne pepper. Sauté for about 1 minute until fragrant.
  7. Add the diced tomatoes with their juice and chicken broth. Stir well and bring to a simmer.
  8. Stir in the long-grain rice and cover the pot, reducing the heat to low. Allow the rice to absorb the liquid for about 20 minutes.
  9. Once the rice is cooked, gently fold in the shrimp. Cover and cook for an additional 5 minutes until the shrimp are pink.
  10. Remove from heat and let it sit for a few minutes, then fluff with a fork before serving.

Notes

For an extra kick, add a few dashes of hot sauce just before serving!