Cajun Jambalaya

Jambalaya is a classic Cajun dish that beautifully combines bold flavors and hearty ingredients into one satisfying meal. This Cajun-style jambalaya is a celebration of the deep, rich flavors found in Louisiana cuisine, blending smoky sausage, tender chicken, and succulent shrimp with a medley of vegetables, rice, and Cajun spices. The dish is cooked in one pot, allowing the flavors to meld together into a robust and spicy meal that’s perfect for a family dinner or a festive gathering. Each bite brings a taste of the bayou to your table, with a comforting heat and vibrant flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 pound smoked sausage, sliced (such as Andouille)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound medium shrimp, peeled and deveined
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 ½ cups long-grain white rice
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. In the same pot, add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken and set aside with the sausage.
3. Add the remaining tablespoon of olive oil to the pot, then add the diced onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Add the diced tomatoes, rice, chicken broth, Cajun seasoning, paprika, thyme, and bay leaf to the pot. Stir everything together, making sure the rice is fully submerged in the liquid. Bring to a boil, then reduce the heat to low.
5. Return the sausage and chicken to the pot, cover, and simmer for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
6. Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and fully cooked.
7. Remove the bay leaf, taste, and season with salt and pepper as needed. Let the jambalaya sit for a few minutes before serving to allow the flavors to meld.
8. Garnish with sliced green onions and chopped parsley, and serve hot.

Enjoy your Cajun Jambalaya with a side of crusty bread or a simple green salad for a complete meal!