Ready for a flavor-packed meal that’s both comforting and exciting? This Spicy Chicken and Shrimp Jambalaya is a fantastic one-pot rice dinner recipe that brings a delicious kick to your table. You’ll love how easy it is to create this vibrant dish, perfect for satisfying your cravings.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken thighs for the best flavor, or chicken breast if you prefer.
- Shrimp: Medium or large shrimp work best; make sure they are peeled and deveined.
- Rice: Long-grain white rice is traditional, but you can use brown rice for a chewier texture (adjust cooking time).
- Andouille Sausage (Chicken or Turkey): Essential for that smoky depth. Use a chicken or turkey-based andouille sausage to keep it poultry-focused.
- Tomatoes: Crushed tomatoes are ideal, but diced tomatoes can work in a pinch.
- Cajun Seasoning: The heart of the spice; adjust to your heat preference.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces chicken or turkey andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 cups long-grain white rice, uncooked
- 1 pound medium shrimp, peeled and deveined
Spices:
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
Optional Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 6
- Calories per serving: Approximately 550 calories
- Tools Needed: Large Dutch oven or heavy-bottomed pot
Step-by-Step Instructions:
1. Sauté the Chicken and Sausage
Heat olive oil in your large pot over medium-high heat. Add the chicken pieces and cook until browned, then remove and set aside. Next, add the sliced andouille sausage and cook until lightly browned and fragrant, then remove and add to the chicken.
2. Build the Flavor Base
Add the chopped onion, green bell pepper, red bell pepper, and celery to the pot. Sauté these vegetables until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Tomatoes, Broth, and Seasoning
Pour in the crushed tomatoes and chicken broth. Stir in the dried thyme, dried oregano, bay leaves, Cajun seasoning, and cayenne pepper (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Introduce the Rice and Cook
Stir in the uncooked long-grain white rice. Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes without lifting the lid.
5. Finish with Shrimp
After 20 minutes, gently stir in the peeled and deveined shrimp. Cover the pot again and continue to cook for another 5-8 minutes, or until the shrimp are pink and cooked through and the rice is tender.
6. Rest and Serve
Remove the pot from the heat and let it rest, covered, for 5 minutes. Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving this delicious rice dinner recipe.
Variation Ideas:
- Extra Veggies: Add corn, peas, or diced carrots along with the bell peppers and celery.
- Smoked Paprika: A touch of smoked paprika can enhance the smoky flavor if you like.
- Heat Level: Easily adjust the cayenne pepper or Cajun seasoning to make it milder or spicier.
Storage Instructions:
Store any leftover Spicy Chicken and Shrimp Jambalaya in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm portions in a microwave or on the stovetop with a splash of chicken broth to prevent drying out.
Frequently Asked Questions (FAQ):
Can I make this jambalaya ahead of time?
You can prepare the chicken and sausage mixture and vegetables a day in advance, storing them separately. Add the rice and shrimp just before cooking for the best texture.
What kind of rice is best for jambalaya?
Long-grain white rice is traditionally used because it cooks up fluffy and absorbs the flavors well.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before adding to the pot.
Is jambalaya naturally spicy?
Jambalaya often has a kick, but you control the heat! Adjust the amount of Cajun seasoning and cayenne pepper to your preference.
Why is my rice sticking to the bottom of the pot?
Ensure you are using a heavy-bottomed pot or Dutch oven and cooking on low heat once covered. Avoid lifting the lid too often, as this releases steam essential for cooking the rice.
Can I substitute other proteins?
While this recipe features chicken and shrimp, you can explore other options if you prefer, keeping in mind the cooking times will vary.