Rick's Cajun Jambalaya

Dive into the bold, savory flavors of Rick's Cajun Jambalaya, a one-pot Southern classic brimming with juicy chicken thighs, smoky andouille sausage, and tender shrimp. This hearty dish combines the "Holy Trinity" of Cajun cooking—diced onion, bell pepper, and celery—with perfectly seasoned long-grain rice, simmering in a richly spiced tomato broth. Infused with Cajun seasoning, paprika, and a hint of optional cayenne, this recipe strikes the perfect balance of spice and comfort. Garnished with fresh parsley and green onions, it's a vibrant dish that’s sure to impress. Ideal for weeknight dinners or festive gatherings, this flavorful jambalaya is a crowd-pleaser from start to finish!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken thighs
• 12 ounces andouille sausage
• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 14.5 ounces diced tomatoes (canned, with juice)
• 3 cups chicken broth
• 1.5 cups long-grain white rice
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 stalks green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 0 hot sauce (optional, for serving)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Season chicken thighs with a pinch of salt and pepper, then cook for 5-7 minutes on each side or until browned. Remove the chicken and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil. Add the andouille sausage and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove and set aside with the chicken.

Step 3

Add the onion, bell pepper, and celery to the pot. Sauté for 5 minutes until the vegetables are softened. Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

Pour in the diced tomatoes (with juice) and chicken broth. Add the Cajun seasoning, dried thyme, paprika, cayenne pepper (if using), salt, and black pepper to the pot. Stir well to combine.

Step 5

Return the chicken thighs and sausage to the pot. Bring the mixture to a simmer and let cook for 10 minutes to meld the flavors.

Step 6

Stir in the rice, ensuring it is submerged in the liquid. Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 20-25 minutes or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 7

Once the rice is cooked, add the raw shrimp to the pot. Cover and cook for an additional 5 minutes or until the shrimp are pink and fully cooked.

Step 8

Remove the pot from heat. Sprinkle sliced green onions and chopped parsley over the jambalaya. Adjust seasoning to taste, adding hot sauce if desired.

Step 9

Serve hot and enjoy this flavorful Rick's Cajun Jambalaya!

Nutrition Facts

Serving size	(2771.5g)

Amount per serving	% Daily Value*
Calories	2604.1

Total Fat 136.3g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1157.5mg	0%
Sodium 11467.2mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 18.5g	0%
Total Sugars 28.8g
Protein 193.2g	0%

Vitamin D 0IU	0%
Calcium 740.0mg	0%
Iron 18.4mg	0%
Potassium 4649.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 29.3%

Carbs: 24.1%