Recipe of the Week: Cajun Jambalaya

A heartwarming bowl of Cajun Jambalaya is like a soulful embrace from the vibrant culture of Louisiana.

Jambalaya is a beloved dish that hails from the rich culinary traditions of Louisiana, deeply rooted in both French and Spanish influences. This hearty dish was born from the necessity to stretch limited ingredients, making use of the abundant seafood and rice in the region. It's become a staple of Cajun cuisine, with each spoonful offering a burst of flavor and a taste of the diverse cultural tapestry of the American South.

🛒 Ingredients

For the Jambalaya

• 1 lb boneless skinless chicken thighs, cut into chunks
• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 bell pepper, diced
• 1 onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced

Spices and Seasoning

• 1 tbsp Cajun seasoning
• 1/2 tsp cayenne pepper (optional)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

For serving

• Chopped fresh parsley
• Sliced green onions

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Begin by washing and chopping the vegetables, and cutting the chicken thighs into bite-sized chunks. Slice the sausage into rounds and ensure the shrimp is peeled and deveined. Keep all the ingredients within reach as you prepare to cook.

Step 2: Cook the Chicken and Sausage

Heat a large pot over medium heat. Add a splash of oil and cook the chicken pieces until they are browned on all sides. Remove the chicken and cook the sausage slices in the same pot until they are browned as well. Remove and set aside.

Step 3: Sauté the Vegetables

In the same pot, add a little more oil if needed and sauté the diced onion, bell pepper, and celery until they are tender. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4: Add Rice and Spices

Stir in the long-grain rice, Cajun seasoning, thyme, bay leaf, cayenne pepper (if using), and season with salt and pepper. Mix everything together to ensure the rice is well coated with the spices.

Step 5: Combine with Broth and Tomatoes

Pour in the chicken broth and the can of diced tomatoes (with juices). Return the cooked chicken and sausage to the pot, stirring to combine all the ingredients thoroughly.

Step 6: Simmer the Jambalaya

Reduce the heat to low, cover the pot, and let the mixture simmer for about 35-45 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 7: Add the Shrimp

Once the rice is cooked, gently fold in the shrimp and cover the pot again. Allow the shrimp to cook for 5-7 minutes, or until they are pink and opaque.

Step 8: Serve and Garnish

Once everything is cooked through, remove the bay leaf and serve the jambalaya hot. Garnish with chopped parsley and sliced green onions for added freshness and color.