Authentic Cajun Jambalaya Recipe

Enjoy a taste of Louisiana with this authentic Cajun jambalaya recipe. Made with a combination of meats, vegetables, and aromatic spices, this hearty dish is bursting with flavors. It's the perfect one-pot meal to warm you up on a chilly evening. Serve it with a side of cornbread for a complete southern feast.

Ingredients

• 1 pound boneless chicken, cut into small pieces
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 2 cups long-grain rice
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
2. Add the chicken pieces to the pot and cook until browned. Remove from the pot and set aside.
3. In the same pot, add the sliced andouille sausage and cook until browned. Remove from the pot and set aside.
4. Add the remaining tablespoon of vegetable oil to the pot. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened.
5. Add the cooked chicken, sausage, diced tomatoes (with juices), chicken broth, rice, Cajun seasoning, dried thyme, dried oregano, paprika, and cayenne pepper to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
7. While the jambalaya is simmering, season the shrimp with salt and black pepper.
8. After the rice is cooked, add the seasoned shrimp to the pot. Stir gently to combine.
9. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
10. Remove from heat and let the jambalaya rest for a few minutes before serving.
11. Garnish with freshly chopped parsley before serving.

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