Imagine a single pot of pure culinary magic that combines the bold flavors of Creole cuisine, tender chicken, spicy andouille sausage, and succulent shrimp in one incredible dish. This Chicken Andouille and Shrimp Jambalaya isn't just a meal—it's a flavor explosion that will make your taste buds dance with excitement and transform an ordinary dinner into an extraordinary culinary adventure. Get ready to impress your family and friends with a restaurant-quality meal that's surprisingly easy to make right in your own kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Creole
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, diced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by dicing chicken thighs, slicing andouille sausage, peeling and deveining shrimp, and chopping onion, bell pepper, and celery.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
- In the same pot, add andouille sausage and cook until slightly crisp, about 3-4 minutes. Remove and set aside with chicken.
- Add chopped onion, bell pepper, and celery to the pot. Sauté until vegetables are soft and translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in Cajun seasoning, salt, and pepper, coating the vegetables evenly.
- Add diced tomatoes and long-grain rice, stirring to combine and toast the rice slightly for 1-2 minutes.
- Pour in chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is nearly tender.
- Return browned chicken and andouille sausage to the pot, stirring gently to incorporate.
- Add shrimp on top of the mixture, cover, and cook for an additional 5-7 minutes until shrimp are pink and cooked through.
- Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld and rice to fully absorb liquid.
- Fluff the jambalaya with a fork, taste, and adjust seasoning if needed. Serve hot in bowls.
Tips
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Don't skip browning the meats—this step builds incredible depth of flavor.
- Toast the rice briefly before adding liquid to enhance its nutty taste.
- Use fresh, high-quality Cajun seasoning for the most authentic flavor.
- Let the jambalaya rest for 5 minutes after cooking to allow flavors to meld and rice to absorb remaining moisture.
- If you prefer more heat, add a dash of hot sauce or increase the Cajun seasoning.
- For best results, use long-grain rice which helps prevent the dish from becoming too sticky.
- Fresh ingredients make a huge difference—try to use fresh shrimp and recently purchased spices.
Nutrition Facts
Calories: 782kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
