This hearty Swamp People inspired jambalaya is packed with smoky andouille sausage, tender chicken, shrimp, and bold Cajun flavor. Made with the classic Holy Trinity of onion, bell pepper, and celery, it’s a one-pot Southern supper made for gathering around the table.
Swamp People Inspired Jambalaya Recipe | Cajun Chicken, Sausage & Shrimp
Course: Main CourseCuisine: CajunDifficulty: Easy8
servings20
minutes45
minutesKeep the screen of your device on
Ingredients
- Meats
1 lb andouille sausage, sliced
1 1/4 lb boneless skinless chicken thighs, diced
1 lb large shrimp, peeled & deveined
- Holy Trinity
1 large yellow onion, diced
1 green bell pepper, diced
3 celery ribs, diced
5 garlic cloves, minced
- Rice & Liquid
2 cups long-grain white rice
2 cups chicken broth
1 cup seafood stock
1 (10 oz) can Rotel, drained lightly
1 tbsp tomato paste
- Seasoning
2 tsp Cajun seasoning
1 tsp smoked paprika
1 tsp paprika
1 tsp black pepper
1/2 tsp cayenne
1 tsp thyme
1 tsp oregano
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp hot sauce
- Finish (Optional)
2 tbsp butter
Green onions
Parsley
Squeeze of fresh lemon juice
Directions
- Brown sausage in a Dutch oven until browned. Remove.
- Brown chicken thighs in the drippings. Remove.
- Cook onion, bell pepper, and celery for 6 minutes, until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and all seasonings. Cook 30 seconds to bloom.
- Pour in chicken broth, seafood stock, Rotel, Worcestershire sauce, and hot sauce. Return sausage and chicken to the pot.
- Stir in rice. Bring to a simmer. Cover, reduce heat to low, and cook 22 minutes.
- Stir in shrimp. Cover and cook about 5 minutes, until shrimp are opaque and cooked through. Stir in butter, if using. Rest 10 minutes, fluff, and serve.
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