Jambalaya with Cajun Flavors (Printer-Friendly)

Hearty Louisiana dish with shrimp, chicken, sausage, rice, and Cajun spices for a comforting meal.

# What You’ll Need:

→ Proteins

01 - 1 pound boneless skinless chicken breasts, cut into uniform pieces
02 - 1 pound large shrimp, peeled and deveined
03 - 8 ounces andouille sausage, sliced

→ Vegetables

04 - 1 cup diced celery
05 - 1 medium yellow onion, diced
06 - 1 medium red bell pepper, diced
07 - 3 cloves garlic, minced

→ Grains

08 - 1 cup long grain white rice, rinsed

→ Pantry Items

09 - 2 tablespoons tomato paste
10 - 1 tablespoon unsalted butter
11 - 2 tablespoons vegetable oil
12 - 3.5 cups chicken broth, low sodium
13 - 2 bay leaves

→ Spices and Seasonings

14 - 2 teaspoons Old Bay seasoning
15 - 1 teaspoon dried thyme
16 - 1/4 teaspoon cayenne pepper (adjust to taste)
17 - Salt, to taste
18 - Freshly ground black pepper, to taste

# Steps to Make This:

01 - In separate bowls, season chicken pieces and shrimp each with half of the Old Bay seasoning to infuse flavor.
02 - Rinse rice under cold water until water runs clear. Cook according to package instructions until tender and set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Brown sausage slices until caramelized, then transfer to a plate.
04 - In the same skillet, brown seasoned chicken pieces and shrimp until fully cooked. Remove and set aside with sausage.
05 - Add butter to skillet, then sauté diced onion, bell pepper, and celery over medium heat until translucent and tender, stirring frequently.
06 - Incorporate minced garlic and cook for 2 minutes until fragrant. Stir in tomato paste until fully blended with the vegetables.
07 - Sprinkle remaining Old Bay, dried thyme, and cayenne pepper into the skillet. Pour in chicken broth and add bay leaves. Bring to a simmer.
08 - Cover skillet and simmer on medium-low heat for 25 minutes, stirring occasionally to prevent sticking and to blend flavors.
09 - Remove bay leaves and adjust seasoning with salt and pepper as needed.
10 - Off heat, fold in cooked rice, chicken, sausage, and shrimp gently until evenly coated. Serve warm for best flavor.

# Additional Notes:

01 - Rinsing rice before cooking ensures fluffy grains that remain separate when combined.
02 - Browning meats thoroughly develops deep, rich flavors essential for authentic jambalaya.
03 - Flavors improve after resting; leftovers taste better the next day.

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