Description
This One Pot Sausage and Shrimp Jambalaya is a flavorful and hearty dish blending tender chicken, spicy andouille sausage, and succulent shrimp with aromatic vegetables and perfectly cooked rice. Rich in Cajun spices and cooked all in one skillet, it delivers an authentic taste of Louisiana with minimal cleanup, making it an ideal comfort meal for any occasion.
Ingredients
Scale
Protein
- 1 pound Boneless skinless chicken breast (Cut into ½-inch pieces)
- 1 pound Andouille sausage (Adds smoky, spicy kick)
- 1 pound Shrimp (Shelled and deveined, optional)
Vegetables and Aromatics
- 1 cup Chopped onion (Provides a savory base)
- 1/2 cup Green onions (Add fresh, vibrant notes)
- 3 cloves Garlic (Minced for aromatic goodness)
- 2 ribs Celery (Chopped to add slight crunch)
- 1 medium Green bell pepper (Seeded and chopped)
- 1 can Diced tomatoes (With juice)
- 1/4 cup Italian parsley (Finely chopped for garnish)
Fats and Oils
- 1 tablespoon Olive oil (For sautéing)
- 2 tablespoons Unsalted butter (Creates a roux)
Dry Ingredients and Spices
- 1 tablespoon All-purpose flour (Helps thicken the sauce)
- 1 teaspoon Dried basil
- 2 tablespoons Cajun seasoning (Adjust for heat preference)
- 1 teaspoon Salt (To enhance flavors)
- 1/2 teaspoon Ground black pepper (For warmth)
- 1/4 teaspoon Cayenne pepper (Optional for extra spice)
Liquids and Grains
- 4 cups Chicken stock (Flavored liquid for cooking)
- 2 cups Long-grain white rice
Instructions
- Brown the Chicken: In a large skillet with a lid, warm 1 tablespoon of olive oil over medium heat. Once hot, add the cut chicken pieces and cook them until browned on both sides, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Sausage: Add the andouille sausage to the same skillet, cooking until it is nicely browned, about 5 minutes. Transfer the sausage to the bowl with the cooked chicken.
- Sauté the Vegetables: Add the chopped onion, green onion, minced garlic, chopped celery, and green bell pepper to the skillet. Sauté for 4 to 5 minutes until the vegetables have softened. Transfer them to a separate bowl.
- Make the Roux: Melt 2 tablespoons of butter in the skillet over medium-low heat. Whisk in 1 tablespoon of all-purpose flour, stirring continuously until the mixture is bubbly and light brown, which should take about 2 minutes.
- Season the Roux and Add Vegetables: Stir the dried basil, Cajun seasoning, salt, ground black pepper, and cayenne pepper into the roux. Reintroduce the sautéed vegetables into the skillet and mix everything well to combine the flavors.
- Add Liquids and Rice: Pour in the diced tomatoes with their juice, chicken stock, and long-grain white rice. Stir all ingredients together and bring the mixture to a gentle boil.
- Simmer with Protein: Gently add the reserved browned chicken and sausage back into the skillet. Reduce heat to a simmer, cover the skillet with a lid, and cook for 20 minutes. If using shrimp, add them during the last 6 minutes of cooking to prevent overcooking.
- Prevent Sticking and Check Doneness: Stir the mixture occasionally to prevent the rice from sticking to the bottom of the pan. The jambalaya is done when the liquid is absorbed and the rice is tender.
- Rest and Garnish: Remove the skillet from heat and let the jambalaya rest, covered, for 10 minutes. Fluff the rice gently with a fork and stir in the finely chopped Italian parsley for a fresh, vibrant finish.
Notes
- For a spicier dish, increase the amount of Cajun seasoning and cayenne pepper according to your preference.
- Shrimp is optional, but adding it in the last 6 minutes of cooking ensures it stays juicy and tender.
- Using andouille sausage gives authentic smoky and spicy flavor; substitute with another smoked sausage if unavailable.
- Make sure to stir occasionally during simmering to avoid rice sticking or burning at the bottom.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
