Jambalaya is a beloved Louisiana classic that brings together the holy trinity of Cajun cooking (onions, celery, and bell peppers) with smoky sausage, tender chicken, and perfectly cooked rice. But if you’ve ever ended up with a pot of mushy rice instead of those distinct, flavorful grains, you’re not alone!
This foolproof Jambalaya recipe solves the all-too-common mushy rice problem by using a simple technique that ensures each grain remains separate while still absorbing all those incredible Cajun flavors. The result is a hearty, soul-warming one-pot meal that delivers authentic taste without the texture troubles.
Why You’ll Love This
- Perfect rice texture every time – no more mushy disappointment!
- One-pot wonder that minimizes cleanup while maximizing flavor
- Customizable heat level to suit your family’s spice preferences
- Makes excellent leftovers that taste even better the next day
- Authentic Cajun flavors without requiring hard-to-find ingredients
Ingredients
- 1 lb boneless chicken thighs, cut into chunks
- 11 oz andouille sausage, sliced into rounds
- 1 lb large shrimp, peeled and cleaned
- 1 large yellow onion, diced
- 2 green bell peppers, chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1½ cups long grain white rice, rinsed
- 2 tbsp Cajun seasoning blend
- ½ tsp red pepper flakes
- 1 bay leaf
- Salt and black pepper to taste
- 3 tbsp extra virgin olive oil
- 1 can crushed tomatoes (15 oz)
- 3 cups low-sodium chicken broth
- Fresh green onions, sliced
- Fresh parsley, chopped
Instructions
- Toss the chicken pieces with 1 tablespoon of Cajun seasoning in a bowl until well coated. This gives the chicken a nice flavor base.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove to a plate and set aside.
- Add the remaining oil and sliced sausage to the same pot. Cook for 2-3 minutes until lightly browned on both sides. Remove to the plate with the chicken.
- Add the diced onion, bell peppers, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add a bit more oil if needed.
- Stir in the minced garlic, remaining tablespoon of Cajun seasoning, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add the rinsed rice to the pot and stir for about a minute to lightly toast. Add the bay leaf, crushed tomatoes, and chicken broth. Stir well, bring to a simmer, then reduce heat to low and cover.
- Cook covered for 7-8 minutes, stirring occasionally to prevent sticking. The rice should be al dente, not fully cooked yet. Remove the bay leaf.
- Add the shrimp, cooked chicken, and sausage back to the pot. Stir gently to combine, cover, and turn off the heat. Let sit for 4-5 minutes until shrimp are pink and cooked through.
- Taste and adjust seasoning with salt and pepper. Garnish with sliced green onions and chopped parsley before serving hot.
Tips & Variations
- For seafood jambalaya, add 1 pound of peeled shrimp during the last 5 minutes of cooking.
- Rinsing the rice before cooking removes excess starch and is key to preventing mushiness.
- Don’t skip the 10-minute rest after cooking – this allows the rice to finish absorbing moisture without becoming overcooked.
- For a spicier version, add a diced jalapeño with the bell pepper or increase the Cajun seasoning.
- Use a heavy-bottomed pot with a tight-fitting lid to ensure even heat distribution and to trap steam properly.
- For a tomato-free version, replace the diced tomatoes with an additional ½ cup of chicken broth.
Serving Suggestions
Serve this jambalaya with a simple side salad dressed with vinaigrette to balance the rich, spicy flavors. A piece of warm, buttery cornbread makes the perfect accompaniment to soak up any remaining sauce.
For an authentic New Orleans experience, pair your jambalaya with a cold beer or a classic Hurricane cocktail. Don’t forget extra hot sauce on the table for those who like an additional kick!
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth before microwaving to restore moisture without overcooking.
- The jambalaya is done when the rice is tender but still has a slight bite and the grains remain separate.
- For meal prep, you can chop all vegetables and meats a day ahead and store in the refrigerator.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time to about 45 minutes and may need to add an extra ½ cup of broth as brown rice requires more liquid.
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice-based dish where rice cooks directly with the ingredients, while gumbo is more of a stew served over separately cooked rice.
Can I make this in an Instant Pot?
Absolutely! Brown the meats and sauté the vegetables using the sauté function, then add remaining ingredients and cook on high pressure for 5 minutes with a 10-minute natural release.
Is jambalaya supposed to be wet or dry?
Authentic jambalaya should be relatively dry with distinct rice grains, not soupy. If yours seems too wet, uncover and simmer for a few extra minutes to evaporate excess liquid.
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