Authentic Cajun Jambalaya
A flavorful and hearty Louisiana classic, this Jambalaya combines smoked sausage, chicken, and fresh vegetables, all simmered together with Cajun spices and rice to create a satisfying meal.
Ingredients
Meat
- 1 lb smoked sausage, sliced Choose a high-quality smoked sausage for the best flavor.
- 1 lb chicken breasts, diced
Vegetables
- 1 each bell pepper, chopped Any color bell pepper works.
- 1 each onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 each green onions, for garnish Add just before serving for freshness.
Grains and Liquids
- 2 cups long-grain rice Can substitute with brown rice but adjust cooking time.
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1 can diced tomatoes (14.5 oz) Including juice for added flavor.
Spices
- 2 tsp Cajun seasoning Adjust to taste for more heat.
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
Preparation
- Start by placing a large pot on medium heat. Add the sliced smoked sausage to the pot and allow it to brown. Once browned, remove the sausage and set it aside.
- In the same pot, add the diced chicken breasts. Stir them occasionally until they are nicely browned.
- Add your chopped onion, bell pepper, celery, and minced garlic. Sauté until softened, about 4-5 minutes.
Cooking
- Introduce the long-grain rice to the pot and stir to coat it. Pour in the chicken broth and add the can of diced tomatoes, along with the browned sausage, Cajun seasoning, thyme, salt, and pepper.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once cooked, let it sit covered for a few minutes, then fluff the rice gently with a fork. Garnish with chopped green onions just before serving.
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Notes
This dish is best served hot. Pair it with crusty bread or a light salad. It can be adjusted for spice and flavor by customizing the seasoning.