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Easy Jambalaya Recipe with Chicken, Sausage, and Shrimp Recipe

★★★★★

4.7 from 149 reviews
  • Author: Noah
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings 1x

Description

This easy jambalaya recipe combines smoky bacon, andouille sausage, tender chicken, and succulent prawns in a flavorful mix of vegetables, rice, and spices. Baked in the oven to perfection, it delivers a hearty, comforting meal inspired by classic Cajun and Creole cuisine, ideal for family dinners or gatherings.

Ingredients

Scale

Meat and Seafood

  • 1 tbsp vegetable oil
  • 180g (6oz) smoked bacon, chopped
  • 200g (7oz) andouille or smoked sausage, sliced 0.5cm / 1/5″ thick
  • 300g (10oz) skinless boneless chicken thigh, cut into 2.5cm /1″ pieces
  • 12 large raw prawns/shrimp, peeled, with or without tails

Vegetables

  • 1 large onion, cut into 1.5 cm / 0.5″ pieces
  • 2 celery ribs, cut into 1.5 cm / 0.5″ pieces
  • 2 medium green capsicum / bell peppers, cut into 1.5 cm / 0.5″ pieces
  • 4 garlic cloves, minced
  • 1 cup green onions, sliced, plus extra for garnish

Rice and Liquids

  • 1.25 cups long grain rice, uncooked
  • 2.5 cups (625ml) low-sodium chicken broth / stock
  • 200g (6.5oz) crushed canned tomato
  • 2 tbsp tomato paste

Fats and Seasonings

  • 1 tbsp (15g) butter
  • 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
  • 4 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne powder (adjust spice to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 180C / 350F, preparing it for baking the jambalaya to tender and flavorful perfection.
  2. Cook Bacon and Sausage: Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat. Add the chopped smoked bacon and cook for about 30 seconds to start releasing fat. Then add the sliced andouille or smoked sausage and cook until golden, about 3 minutes. Transfer the cooked bacon and sausage to a bowl and set aside.
  3. Sear Chicken: In the same pan, add the chicken thigh pieces and cook until golden but not fully cooked through. Transfer them to the bowl with the bacon and sausage.
  4. Sear Prawns: Next, sear the prawns in the pan for 1.5 minutes on each side until lightly browned, then transfer them to a separate bowl and reserve for later.
  5. Sauté Vegetables: Add the butter to the pan, followed by the minced garlic, chopped onion, celery, and green capsicum. Cook for 3 to 4 minutes or until the vegetables are slightly softened and fragrant.
  6. Toast Rice: Stir in the uncooked long grain rice, coating the grains well with the oil and vegetable mixture to enhance flavor.
  7. Add Liquids and Seasonings: Pour in the low-sodium chicken broth, then add the tomato paste, crushed canned tomato, chopped thyme, sweet paprika, garlic powder, onion powder, cayenne powder, black pepper, and salt. Stir everything together thoroughly to combine all ingredients evenly.
  8. Combine Meats: Return the browned chicken, sausage, and bacon along with any juices back into the pan. Stir gently to distribute the meat and ensure all rice is submerged in the liquid.
  9. Simmer and Bake: When bubbles start to appear across the surface, give the mixture one last stir. Cover with a lid and transfer the skillet or Dutch oven to the preheated oven.
  10. Bake Rice: Bake uncovered for about 20 minutes, then remove the lid and check the rice by tasting a few grains carefully. If rice is just about tender but still slightly firm in the center, continue cooking uncovered, checking every 5 minutes. Most ovens require about 30 minutes total baking time.
  11. Add Prawns and Green Onions: Once the rice is nearly done, add the reserved prawns and sliced green onions. Stir quickly but gently to incorporate them without breaking the rice. Cover and return to the oven for 3 minutes to heat the prawns through.
  12. Finish and Serve: Remove the jambalaya from the oven, stir gently to fluff the rice, and garnish with additional green onions if desired. Serve hot and enjoy the rich, smoky flavors of this classic dish.

Notes

  • Note 1: Smoked bacon and andouille or smoked sausage add essential smoky depth to the dish, but substitute with regular if unavailable.
  • Note 2: Use long grain rice as it holds shape and texture better during baking.
  • Note 3: Using low-sodium chicken broth controls the salt level and balances the flavors.
  • Note 4: A large skillet or Dutch oven is important to fit all ingredients and allow even cooking in the oven.
  • Note 5: Check rice for a tender but slightly firm center to prevent mushiness.
  • Note 7: Oven times may vary; keep an eye after 20 minutes to avoid overcooking the rice.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Cajun / Creole

Keywords: Jambalaya, Cajun recipe, Creole rice dish, andouille sausage jambalaya, baked jambalaya, chicken and shrimp jambalaya, easy jambalaya

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Find it online: https://mealbynoah.com/easy-jambalaya-recipe-with-chicken-sausage-and-shrimp-recipe/