Authentic Cajun Jambalaya Recipe | Cajun Jambalaya With Chicken, Shrimp, & Sausage

Today, we are going to know about Authentic Cajun Jambalaya Recipe. But before that, let's know something about Jambalaya. Jambalaya is a flavorful and delicious dish that originates from Louisiana, particularly the Creole and Cajun culinary traditions and also has the influence of Spanish, French and African cuisines. It is known for its rich blend of ingredients, bold spices, and a mix of cultures that have influenced Louisiana cuisine.

Jambalaya typically features a combination of rice, meats (such as chicken, sausage, or seafood), vegetables (like bell peppers, onions, and celery) and a medley of spices and seasonings including paprika, cayenne pepper, thyme and bay leaves.

We can see two main types of jambalaya; one is Creole Jambalaya and another is Cajun Jambalaya. Creole jambalaya, also known as "red jambalaya," often includes tomatoes giving it a reddish hue. Cajun jambalaya or "brown jambalaya," doesn't include tomatoes and tends to be spicier.

Jambalaya is typically prepared in one pot, making it a convenient and popular choice for large gatherings and parties. The rice is cooked with the meats and vegetables absorbing the flavors of the ingredients as it simmers.

Authentic Cajun Jambalaya is more than just a dish; it's a cultural symbol of Louisiana. It reflects the diverse heritage and culinary traditions of the region. It's often served at festivals, gatherings and celebrations such as Mardi Gras. Creating an Authentic Cajun Jambalaya is a delightful culinary endeavor. Here's a recipe of Authentic Cajun Jambalaya to help you prepare this flavorful dish at home:

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Ingredients of Authentic Cajun Jambalaya:

For the Jambalaya Base:

• 1 pound (450g) boneless and  skinless chicken thighs (cut them into bite-sized pieces)
• 1/2 pound (225g) sliced andouille sausage
• 1/2 pound (225g) peeled and deveined shrimp
• 1 large chopped onion
• 1 chopped green bell pepper
• 2 chopped celery stalks
• 3 cloves minced garlic
• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 2 teaspoons Cajun seasoning (adjust to your desired spice level)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions of Making Authentic Cajun Jambalaya:

• Take a large, heavy-bottomed pot or Dutch oven and heat over medium-high heat. Add the vegetable oil.
• Add the chopped chicken pieces and andouille sausage to the pot. Sauté them about 5-7 minutes or until they're browned and cooked through. Remove all of  them from the pot and them set aside for future use.
• Now add the chopped onion, green bell pepper and celery in the same pot. Sauté all the vegetables for about 5 minutes or until they become soft.
• Add the minced garlic now to the pot and sauté again for another minute or until it becomes fragrant.
• Stir in the rice, Cajun seasoning, dried thyme, bay leaf and cook for a few minutes, stirring to coat the rice with the seasonings.
• Return the cooked chicken and andouille sausage to the pot and pour in the chicken broth. Bring the mixture to a boil.
• Reduce the heat to low and cover the pot and let it simmer for about 15-20 minutes or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
• About 10 minutes before the rice is done, gently fold in the shrimp, ensuring they cook just until they turn pink. Don't  overcook the shrimp, as shrimp can become tough and rubbery.
• Taste the jambalaya and adjust the seasoning with salt, pepper and additional Cajun seasoning if needed.
• Remove the bay leaf and discard it.

Serving of Cajun Jambalaya:

• Garnish with chopped fresh parsley and serve your Cajun Jambalaya hot.

Enjoy this delicious and Authentic Cajun jambalaya, which perfectly balances the flavors of the Cajun trinity (onion, bell pepper, and celery) and the spice of Cajun seasoning. It's a dish that captures the essence of Louisiana cuisine.

 Recipe Card

Cuisine: American, Prep Time: 20 mins, Cooking Time: 40 mins, Total Time: 60 mins, Serving: 8