Cajun Sausage Jambalaya Recipe

Brown sausage

Heat 1 tablespoon oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add sliced Andouille and brown for 3–4 minutes until edges are caramelized. Remove sausage with a slotted spoon to a bowl and set aside, leaving rendered fat in the pan.

Sear chicken

Add another 1 tablespoon oil to the pan if needed and increase heat to medium-high. Season chicken pieces lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken in a single layer and sear 3–4 minutes, stirring once, until golden but not fully cooked through. Remove chicken to the bowl with sausage.

Cook shrimp (optional)

If using shrimp, add them in the last 2–3 minutes of the final simmer (step in Rice & Liquid) to avoid overcooking. Alternatively, briefly sauté shrimp in the hot pan for 1–2 minutes per side until pink and opaque, then set aside and add back at the end.

Reduce heat to medium. Add diced onion, bell pepper, and celery to the pan with the remaining fat. Sauté 5–7 minutes until vegetables are softened and starting to brown (the 'holy trinity' should be fragrant). Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Stir in tomato paste and cook 1–2 minutes, scraping browned bits from the bottom of the pan to incorporate flavor.

Add canned diced tomatoes with their juices and stir to combine. Let the mixture simmer 2–3 minutes to meld flavors.

Return the browned sausage and seared chicken to the pot. Add rinsed rice and stir to coat grains in the tomato-vegetable mixture.

Pour in 3 cups chicken broth, add Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and hot sauce if using. Stir gently to distribute seasonings evenly but avoid stirring after the liquid begins to simmer and you add rice.

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18–20 minutes, or until rice is tender and liquid is absorbed.

Remove from heat and let the jambalaya rest, covered, for 5–10 minutes to finish steaming.

If using shrimp that were cooked separately, fold them in gently now. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Discard bay leaf.

Fluff jambalaya with a fork. Sprinkle chopped parsley and sliced green onions over the top. Serve hot with lemon wedges on the side to squeeze over individual portions.