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Flavorful Classic Cajun Jambalaya Recipe

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A quick and easy 30-minute Cajun jambalaya featuring smoky and spicy sausage, tender chicken thighs, and a flavorful blend of vegetables and spices. Perfect for a hearty, comforting meal any night of the week.

Ingredients

Scale
  • 8 oz andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 green bell pepper, chopped
  • 1 medium onion, diced (yellow or white)
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 3 cups low sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes with juice
  • 2 tablespoons Cajun seasoning blend (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper)
  • 2 bay leaves
  • 2 tablespoons vegetable oil or olive oil
  • Optional: hot sauce or cayenne pepper for extra heat

Instructions

  1. Prep all ingredients first: chop onion, bell pepper, celery, and garlic; dice chicken thighs; slice andouille sausage; measure rice, broth, and seasonings.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (about 2 minutes).
  3. Add sliced andouille sausage and sauté for 4-5 minutes until browned and slightly crisp. Remove with a slotted spoon and set aside, leaving oil in the pan.
  4. Add diced chicken to the pan, season lightly with salt and pepper, and cook for about 5 minutes until golden but not fully cooked through. Remove and set aside with sausage.
  5. Add onion, bell pepper, and celery to the pan. Cook for 5-6 minutes until softened and fragrant. Stir in garlic and cook for another 30 seconds.
  6. Add rice to the pan and stir well to coat with vegetable mixture and oil. Sprinkle in Cajun seasoning and mix thoroughly.
  7. Return sausage and chicken to the pan. Add diced tomatoes with juice, chicken broth, and bay leaves.
  8. Bring to a boil, then reduce heat to low and cover tightly. Simmer for 20-25 minutes without lifting the lid until rice is tender and liquid absorbed.
  9. Remove from heat, discard bay leaves, and fluff jambalaya with a fork. Taste and adjust seasoning with salt, pepper, or hot sauce.
  10. Let the dish sit covered for 5 minutes before serving to allow flavors to meld and texture to set.

Notes

Use quality andouille sausage for authentic smoky flavor. Chicken thighs stay juicier than breasts. Avoid stirring too much during simmering to prevent mushy rice. Adjust spice level with cayenne or hot sauce. For gluten-free, verify sausage and broth ingredients. Brown rice can be used but requires longer cooking time.

Nutrition

Keywords: Cajun jambalaya, easy jambalaya, quick Cajun recipe, andouille sausage, chicken jambalaya, one-pot meal, spicy jambalaya

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