Description
Louisiana’s hearty Jambalaya dances with spicy sausage, tender shrimp, and aromatic rice, blending Creole and Cajun traditions. Simmering with bold seasonings and rich cultural heritage, this dish promises a mouthwatering journey through Southern comfort that’ll transport you straight to New Orleans.
Ingredients
Scale
Main Protein Ingredients:
- 250 g (8.8 ounces) shrimp, peeled and deveined
- 300 g (10.6 ounces) chicken breast, cubed
- 200 g (7.1 ounces) smoked sausage, sliced
Vegetable and Aromatics:
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Base and Seasoning Ingredients:
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 can (14 ounces) diced tomatoes, with juices
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- Salt to taste
- Pepper to taste
- Fresh parsley, for garnish
Instructions
- Prepare a culinary canvas by sautéing aromatic trinity of onions, bell peppers, and celery in olive oil over medium heat for approximately 5 minutes until vegetables become translucent and fragrant.
- Introduce sliced sausage and cubed chicken into the vegetable medley, browning proteins thoroughly for 5-7 minutes to develop rich, caramelized flavors.
- Incorporate uncooked rice, diced tomatoes with their vibrant juices, robust chicken broth, and dynamic Cajun seasoning into the pot, stirring to distribute ingredients evenly.
- Elevate the mixture to a rolling boil, then immediately reduce heat to low, covering the pot to allow ingredients to meld and rice to absorb liquid gently.
- Simmer undisturbed for 20 minutes, occasionally rotating contents to prevent rice from adhering to pot bottom, ensuring grains become tender and liquid is completely absorbed.
- Delicately fold succulent shrimp into the jambalaya, cooking for an additional 5 minutes until shellfish transforms to a pristine pink hue and reaches perfect doneness.
- Remove from heat, allowing dish to rest momentarily for flavors to harmonize, then garnish with fresh parsley for a final touch of brightness and visual appeal before serving.
Notes
- Choose high-quality andouille sausage for authentic Cajun flavor and robust taste.
- Pat chicken and shrimp dry before cooking to ensure proper browning and prevent excess moisture.
- Adjust Cajun seasoning based on personal heat preference, starting with less and adding gradually.
- Use long-grain white rice for best texture and prevent mushy consistency in jambalaya.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg