Cajun Jambalaya

Cajun Jambalaya

Recipes with Andouille

A one-pot rice dish packed with Andouille, chicken, and shrimp — the Cajun version with no tomatoes, just smoky, spicy goodness cooked into every grain.

Prep Time

20 min

Cook Time

40 min

Servings

6

Difficulty

Medium

Ingredients

  • 350g Andouille sausage, sliced
  • 300g chicken breast, cubed
  • 200g shrimp, peeled
  • 2 cups long-grain rice
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3.5 cups chicken stock
  • 2 tsp Cajun seasoning
  • 1 tsp cayenne
  • 2 bay leaves
  • Green onions, hot sauce for serving

Steps

1

Brown the Andouille slices in a large heavy pot or Dutch oven. Remove and set aside.

2

In the same pot, brown the chicken pieces. Remove and set aside.

3

Sauté the holy trinity (onion, celery, bell pepper) and garlic for 5 minutes.

4

Add rice and stir for 1 minute. Add stock, Cajun seasoning, cayenne, and bay leaves. Return Andouille and chicken to the pot.

5

Bring to a boil, then cover tightly and reduce to low heat. Cook for 20-25 minutes without lifting the lid.

6

Add shrimp on top, re-cover, and cook 5 more minutes. Fluff with a fork. Serve with green onions and hot sauce.

Tips

Don't lift the lid while the rice cooks — you need every drop of steam. The bottom will develop a slight crust (the fond) — that's the best part.