Name: Bring Flavor to Your Table with a Hearty Jambalaya Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb boneless chicken thighs, diced; 1 lb smoked sausage, sliced; 1 lb shrimp, peeled and deveined; 1 medium onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, undrained; 2 cups long-grain rice; 4 cups chicken broth; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; Salt and pepper to taste; Green onions and parsley for garnish

This is one of my favorite recipes to make when I want something hearty and full of flavor. Jambalaya isn’t just another dinner option, it turns cooking into an experience. The pot comes alive with the sound of sizzling sausage and the rich smell of onions, peppers, and spices blending together and before you know it, the whole kitchen feels warmer.

What I love most is how much personality ends up in each bite. The shrimp bring a little sweetness, the chicken keeps it comforting, and the sausage adds that smoky depth that lingers. Then the rice ties it all together, soaking up every bit of seasoning without losing its texture. It’s bold, but still comforting, and that balance is why jambalaya has made its way onto tables across the country.

For me a good Jambalaya is not just food it’s a special tradition worth keeping alive.

Difficulty Level: moderate

20 min Prep

45 min Cook

1 hr 5 min Total

6 Servings

Ingredients

1 lb boneless chicken thighs, diced
1 lb smoked sausage, sliced
1 lb shrimp, peeled and deveined
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 cups long-grain rice
4 cups chicken broth
2 tablespoons Cajun seasoning
1 tablespoon olive oil
Salt and pepper to taste
Green onions and parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add diced chicken and sausage, cooking until browned, about 5-7 minutes.
Add onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, Cajun seasoning, rice, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
After 20 minutes, add the shrimp to the pot, cover, and cook for an additional 5-7 minutes, or until the shrimp are cooked through and rice is tender.
Remove from heat and let it sit covered for 5 minutes. Fluff the jambalaya with a fork and garnish with chopped green onions and parsley before serving.