Welcome to the taste of Louisiana with our delightful homemade Cajun Jambalaya! This one-pot wonder is a medley of aromatic vegetables, succulent meats, and aromatic herbs and spices. Here’s why you should try this mouthwatering recipe today.
My family absolutely adores this Cajun Jambalaya recipe! One particular anecdote that stands out is from last Christmas. We decided to stray away from traditional holiday dishes and ventured into something different – Jambalaya. The dish was such a hit that it became a regular on our family dinner table.
Fresh ingredients ready for a batch of Homemade Cajun Jambalaya
Why This Homemade Cajun Jambalaya Stands Out ?
Points of Sale: The magic of this Homemade Cajun Jambalaya lies in its flavors and ingredients. The combination of chicken, andouille sausage, and shrimp bring a unique touch. The spicy punch of Cajun seasoning melds beautifully with the sweetness of bell peppers, making it a must-try for all foodies.
Ingredients:
- Canola Oil (30 grams / 2 tbsp)
- Chicken Thigh or Breast Meat (450 grams / 1 lb)
- Andouille Sausage (340 – 397 grams / 12-14 oz)
- Yellow Onion (1 medium)
- Bell Peppers (2 medium)
- Celery Ribs (2 medium)
- Uncooked Long Grain White Rice (185 grams / 1 cup)
- Crushed Tomatoes (794 grams / 28 oz)
- Chicken Stock (355 ml / 1 1/2 cups)
- Cajun Seasoning (2 tsp)
- Dried Oregano (2 tsp)
- Dried Thyme (1/2 tsp)
- Salt (1 tsp, adjust to taste)
- Bay Leaves (2)
- Hot Sauce (2-4 dashes)
- Raw Shrimp (450 grams / 1 lb)
- Fresh Parsley (for garnish)
How to Make Homemade Cajun Jambalaya ?
Start off by preheating your Dutch oven over a medium flame and add in 2 tbsp of canola oil.
Once heated, toss in the sliced andouille sausage. Sear it until it achieves a beautiful brown hue. You have the option to incorporate the chicken with the sausage at this point or you can remove the sausage and cook the chicken separately. Remember to put the sausage back in once the chicken is browned.
After the meat is nicely browned, stir in the diced onion, bell peppers, and celery. Let these veggies cook together until they become soft and tender.
Next, add in the uncooked rice and let it cook for a couple of minutes until it’s well mixed with the other ingredients.
Now, it’s time to pour in the chicken stock and crushed tomatoes. Stir well to mix everything together and then season the mixture with the Cajun seasoning, oregano, thyme, bay leaves, and salt.
Bring the mixture to a simmer over medium-high heat. Once it starts to simmer, lower the heat to low, cover with a lid (leaving a small crack for the steam to escape), and cook until the rice is tender.
Add a couple of dashes of hot sauce (according to your preference), mix it in well and taste. Adjust the seasoning if necessary. Remember, the andouille sausage is spicy, so when you bite into it, you will get that spicy kick!
Lastly, stir in the raw shrimp into the jambalaya, cover with a lid, and let it cook for about 5-6 minutes. If your shrimp are larger, they may take a little longer to cook, and if they are smaller, they might cook faster.
Garnish your homemade Cajun jambalaya with a sprinkle of fresh parsley just before serving. Enjoy!
Notes:
Feel free to adjust the amount of hot sauce according to your liking. If andouille sausage isn’t available, you can replace it with any other spicy sausage.
This Homemade Cajun Jambalaya is a true comfort food, bringing the heart of Louisiana right to your kitchen. So gather your ingredients and let’s get cooking!
A hearty serving of Homemade Cajun Jambalaya
Frequently Asked Questions:
delightful homemade Cajun Jambalaya
Ingredients
- Canola Oil 30 grams / 2 tbsp
- Chicken Thigh or Breast Meat 450 grams / 1 lb
- Andouille Sausage 340 - 397 grams / 12-14 oz
- Yellow Onion 1 medium
- Bell Peppers 2 medium
- Celery Ribs 2 medium
- Uncooked Long Grain White Rice 185 grams / 1 cup
- Crushed Tomatoes 794 grams / 28 oz
- Chicken Stock 355 ml / 1 1/2 cups
- Cajun Seasoning 2 tsp
- Dried Oregano 2 tsp
- Dried Thyme 1/2 tsp
- Salt 1 tsp, adjust to taste
- Bay Leaves 2
- Hot Sauce 2-4 dashes
- Raw Shrimp 450 grams / 1 lb
- Fresh Parsley for garnish
Instructions
- Start off by preheating your Dutch oven over a medium flame and add in 2 tbsp of canola oil.
- Once heated, toss in the sliced andouille sausage. Sear it until it achieves a beautiful brown hue. You have the option to incorporate the chicken with the sausage at this point or you can remove the sausage and cook the chicken separately. Remember to put the sausage back in once the chicken is browned.
- After the meat is nicely browned, stir in the diced onion, bell peppers, and celery. Let these veggies cook together until they become soft and tender.
- Next, add in the uncooked rice and let it cook for a couple of minutes until it's well mixed with the other ingredients.
- Now, it's time to pour in the chicken stock and crushed tomatoes. Stir well to mix everything together and then season the mixture with the Cajun seasoning, oregano, thyme, bay leaves, and salt.
- Bring the mixture to a simmer over medium-high heat. Once it starts to simmer, lower the heat to low, cover with a lid (leaving a small crack for the steam to escape), and cook until the rice is tender.
- Add a couple of dashes of hot sauce (according to your preference), mix it in well and taste. Adjust the seasoning if necessary. Remember, the andouille sausage is spicy, so when you bite into it, you will get that spicy kick!
- Lastly, stir in the raw shrimp into the jambalaya, cover with a lid, and let it cook for about 5-6 minutes. If your shrimp are larger, they may take a little longer to cook, and if they are smaller, they might cook faster.
- Garnish your homemade Cajun jambalaya with a sprinkle of fresh parsley just before serving. Enjoy!
Notes
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