Jul 14 2026
Restaurants›Johnson's Boucanière›Jambalaya Recipe

Jambalaya Recipe

Inspired by Johnson's Boucanière
Time1h
Serves6

A classic Louisiana dish with chicken, sausage, and shrimp

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Ingredients

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Proteins

Vegetables

Grains

Spices and Seasonings

Liquids

Method

Preparation

  1. 1

    Prep the Proteins

    Cut the chicken thighs into bite-sized pieces. Slice the andouille sausage into rounds and set aside.

  2. 2

    Prepare the Vegetables

    Dice the onion, green bell pepper, and celery. Mince the garlic.

  3. 3

    Measure the Rice

    Measure out 1.5 cups of long-grain rice and set aside.

Cooking

  1. 4

    Sauté the Proteins

    In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and sausage. Cook until browned, about 5-7 minutes. Remove from pot and set aside.

  2. 5

    Cook the Vegetables

    In the same pot, add the diced onion, green bell pepper, celery, and minced garlic. Sauté until softened, about 5 minutes.

  3. 6

    Combine and Season

    Return the chicken and sausage to the pot. Add the canned diced tomatoes, chicken broth, rice, Cajun seasoning, bay leaves, salt, black pepper, and red pepper flakes. Stir to combine.

  4. 7

    Cook the Jambalaya

    Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.

  5. 8

    Add the Shrimp

    Stir in the shrimp during the last 5 minutes of cooking. Cover and let them cook until they turn pink and opaque.

  6. 9

    Serve

    Remove bay leaves. Fluff the jambalaya with a fork and serve hot.

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