Cajun Jambalaya is often served as a main course, and it’s a favorite at gatherings and celebrations throughout Louisiana and beyond. It’s a versatile dish that can be customized to suit your tastes and preferences, making it a beloved comfort food for many.
Cajun Jambalaya is a quintessential dish from Louisiana, steeped in rich Creole and Cajun traditions that reflect the cultural melting pot of the region.
This one-pot meal showcases the vibrant flavors and culinary influences that characterize Southern cooking, combining elements of French, Spanish, and African cuisines.
Jambalaya is as much about the experience as it is about the cooking process. It is often made for communal gatherings, family reunions, and festive occasions,
embodying the spirit of Southern hospitality. A pot of jambalaya bubbling away on the stove brings people together, evoking warmth and a sense of community.
In summary, Cajun Jambalaya is more than just a meal; it is a celebration of Louisiana’s diverse cultural heritage, showcasing the magical blend of ingredients and flavors that make it a beloved dish not only in the South but also across the nation and around the world.
Its one-pot nature, adaptability, and layers of flavor make it a standout dish that captures the essence of Cajun cuisine.
Whether you’re savoring a traditional recipe passed down from generations or experimenting with your own twist, jambalaya remains an enduring symbol of comfort and connection.
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1⁄2green bell pepper, diced
- 1⁄2red bell pepper, diced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
- 1 1⁄2 cups long grain rice
- 1 (14 ounce) can tomatoes, chopped,with juice
- 2 cups chicken broth or 2 cups stock
- 8 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions, finely chopped
DIRECTIONS:
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
Enjoy!!