This New Orleans classic brings together the spicy and generous flavors of Louisiana in one warm, satisfying dish. A harmonious blend of rice, meats, seafood, and vegetables infused with Cajun spices that will delight your palate.
⏱️75 min
📊Medium
👥6 servings
🍽️Main
festivefamily
Ingredients
500 gfarm chicken
350 gsmoked Cajun sausage
300 gpeeled shrimp
400 glong grain rice
2 piècesyellow onions
1 piècered bell pepper
1 piècegreen bell pepper
3celery
4 goussesgarlic
400 gcrushed tomatoes
800 mlchicken broth
1 cuillère à caféhot sauce
1 cuillère à cafésmoked paprika
2 branchesfresh thyme
2 feuillesbay leaf
3 cuillères à soupeolive oil
1 à goûtsalt and pepper
Instructions
1PREPARE YOUR INGREDIENTS: Start by cutting the farm chicken into 3 to 4 cm cubes, then slice the smoked sausage into rounds about 1 cm thick. Peel the shrimp if not already done and refrigerate. Finely chop the onions, garlic, and celery together (this base is called Cajun mirepoix). Cut the bell peppers into regular 1 cm dice. This well-organized preparation will allow you to work with ease during cooking.
2SEAR THE MEAT: Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. When the oil is hot and shimmering slightly, add the chicken cubes and let them brown on all sides for 6-7 minutes, until a beautiful golden crust forms. This searing step develops flavors and creates the rich foundation of the jambalaya. Transfer the chicken to a plate and set aside.
3BROWN THE SAUSAGE: In the same pot with the cooking residue (deglazed), add the smoked sausage rounds and cook for 3-4 minutes so they release their spicy flavors and aromatic fat. You should smell the characteristic aroma of jambalaya rice developing. Transfer the sausage with the chicken to the plate and keep the pot on the heat.
4PREPARE THE CAJUN MIREPOIX: In the same pot, pour in the mixture of onions, celery, and garlic, and cook while stirring regularly for 5-6 minutes until the onions become translucent and slightly caramelized. Then add the diced red and green peppers and continue cooking for 3-4 more minutes while stirring. This culinary aromatherapy builds the layers of flavor typical of authentic jambalaya.
5ADD THE SEASONINGS AND RICE: Pour the long grain rice directly into the pot and cook for 2-3 minutes while stirring constantly to coat it well with the flavors and oil. Then add the smoked paprika, hot sauce, bay leaves, and fresh thyme. Stir well so all the rice grains are coated with spices. The rice should start to smell slightly toasted and delicious.
6POUR IN THE BROTH AND ADD TOMATOES: Stir in the crushed tomatoes with their juice, then pour in the hot chicken broth (or fresh broth if you have it). Increase the heat to medium-high to reach a gentle boil, then lower the heat to medium-low. Return the chicken and sausage to the pot and mix well. Let simmer covered (lid partially closed) for 20-25 minutes, until the rice is almost tender and the liquid is largely absorbed.
7ADD THE SHRIMP AND FINISH: About 5 minutes before the end of cooking, when the rice is becoming tender and very little liquid remains, add the raw shrimp. Gently stir to distribute them throughout the jambalaya. Continue cooking for the last 5 minutes until the shrimp turn pink and opaque (which means they are cooked to perfection). Adjust the seasoning with salt and pepper to your taste.
8REST AND SERVE: Remove the pot from the heat and let rest for 5 minutes covered, which allows the rice to finish absorbing the remaining liquids and meld the flavors together. Serve the jambalaya hot directly in shallow bowls or wide dishes, generously portioning out the meats, seafood, and fragrant rice. Garnish with fresh parsley and thyme if desired, and serve with good hot sauce for those who enjoy heat.