Name: Jambalaya
Total time: 49 min
Cuisine: Cajun & Creole
Ingredients: Chicken Thigh — 1 lb, cut into bite-sized pieces; Chorizo — 8 oz, sliced into rounds; Red Bell Pepper — 1, diced; Celery — 2 stalks, diced; Onion — 1 medium, diced; Garlic — 3 cloves, minced; Crushed Canned Tomatoes — 1 (14.5 oz) can; Rice — 1.5 cups, long-grain; Chicken Broth — 3 cups; Shrimp — 1 lb, peeled and deveined; Cajun Seasoning — 2 tbsp

Jambalaya

Cajun & Creole

Jambalaya is a one-pot Louisiana rice dish built on the Creole "holy trinity" of onion, celery, and bell pepper, layered with smoky sausage, chicken, and shrimp. The rice cooks directly in a well-seasoned tomato-and-broth base, soaking up the flavor of everything simmered before it rather than being cooked separately and mixed in. It's a hearty, one-pan meal that rewards patience during the simmer -- the deep color and flavor come from building each layer before adding the next.

Ingredients

1 lb, cut into bite-sized pieces Chicken Thigh -- substitute: Whole Chicken
8 oz, sliced into rounds Chorizo (standing in for andouille sausage) -- substitute: Bacon
1, diced Red Bell Pepper
2 stalks, diced Celery
1 medium, diced Onion -- substitute: Shallot
3 cloves, minced Garlic
1 (14.5 oz) can Crushed Canned Tomatoes -- substitute: Diced Canned Tomatoes
1.5 cups, long-grain Rice
3 cups Chicken Broth -- substitute: Vegetable Broth
1 lb, peeled and deveined Shrimp
2 tbsp Cajun Seasoning

Steps

Heat a little oil in a large Dutch oven or heavy pot over medium-high heat. Add the sliced chorizo and cook, stirring occasionally.
4 min — until the edges turn deep golden brown and the fat has rendered
Add the chicken thigh pieces to the pot and brown on all sides.
5 min — until golden brown on the outside but not yet cooked through
Add the onion, celery, and bell pepper (the "holy trinity") and cook, stirring occasionally.
6 min — until the onion turns translucent and the vegetables soften
Add the garlic and Cajun seasoning and stir constantly.
1 min — until fragrant
Add the crushed tomatoes, rice, and chicken broth. Stir to combine and bring to a boil.
3 min
Reduce the heat to low, cover, and simmer without lifting the lid.
20 min — until the rice is tender and the liquid is fully absorbed
Stir in the shrimp, cover again, and cook just until done.
5 min — until the shrimp turn pink and opaque
Remove from the heat and let it rest, still covered, before serving.
5 min

Plating ideas

Scatter with sliced scallions and a lemon wedge — Fresh scallion and a bright squeeze of lemon cut through the richness and add color against the deep red-brown rice.
Serve in the pot at the table — Bringing it straight from the stove keeps it hot and shows off the layered rice -- a classic Louisiana presentation.
Top with a few dashes of hot sauce — A Louisiana-style hot sauce on the side lets everyone adjust the heat without changing the dish itself.

Jambalaya

Ingredients

Steps

Plating ideas

Learn more about each ingredient