Chicken Jambalaya Recipe
This one-pot chicken jambalaya recipe with shrimp is super filling, easy to make, and has a bit of a spicy kick. It's a Cajun/Creole classic, made with succulent chicken, plump shrimp, and fluffy rice. Perfect for family dinners and gatherings! Serve with a lemon wedge and your favorite salad on the side.
Servings: 4 people
Calories: 560kcal
Equipment
- 1 a heavy bottom pot with a lid
- 1 medium size mixing bowl
- 1 Small size mixing bowl
Ingredients
For marinating the chicken
- 2 chicken breasts, boneless & skinless, cut into cubes (or chicken thighs)
- 2 teaspoon cajun seasoning or more, if you like spicy (for homemade cajun seasoning - recipe in notes)
- 1.5 teaspoon lemon juice
- 2 teaspoon olive oil
For marinating shrimp
- 1 pound medium size, raw shrimp or prawns, peeled and deveined (15 nos.)
- 1 teaspoon cajun seasoning
- 1 teaspoon olive oil
For chicken jambalaya
- 2 teaspoon olive oil
- 1 small onion chopped (½ cup)
- ½ red bell pepper diced
- ½ green bell pepper diced
- 2 stalks/ribs celery, chopped
- 3 garlic cloves 2 tsp, finely chopped or minced
- 1.5 cups of uncooked rice Rinse and soak in water for 30 minutes
- 1 cup tomato passata or blended tomatoes
- 2 cups of chicken broth or water
- 2 teaspoon cajun seasoning
- 1 chicken bouillon cube or chicken stock cube optional
- 1 teaspoon lemon juice
- Spring onion greens/ green onions finely chopped (substitute parsley)
Instructions
- Make your cajun seasoning (optional): In a small mixing bowl, combine the ingredients to make Cajun seasoning. Set it aside.
- Marinate the chicken: In a medium bowl, toss the chicken with Cajun seasoning (or store-bought seasoning), olive oil, and lemon juice. Keep it aside.
- Marinate the shrimp: In a small mixing bowl, combine the shrimp, Cajun seasoning, and olive oil. Toss to coat the shrimp evenly. Set aside to marinate.
- Cook the shrimp: Heat 2 teaspoon of oil in a large skillet or Dutch oven over medium heat. Add the shrimp and cook for 2 minutes per side, or until they begin to curl into a "C" shape. Remove the shrimp and set them aside on a plate.
- Brown the chicken: Add a teaspoon of oil to the skillet. Sauté the marinated chicken until golden brown on both sides. It's okay if the chicken isn't fully cooked through at this point; it will finish cooking later. Transfer the chicken to a plate.
- Sauté the vegetables: Add a teaspoon of oil to the skillet and add the onions, bell peppers, and celery. Sauté them until they soften slightly. Then, add the garlic and cook for an additional 30 seconds.
- Add the rice and liquids: Stir in the rice and sauté for a minute. Pour in the tomato passata and chicken broth, combine everything. Add the Cajun seasoning (if using homemade), chicken bouillon cube, and lemon juice. Taste the liquid, and adjust seasonings with salt or additional Cajun seasoning, as desired.
- Simmer and finish: Let the mixture come to a boil, and then add the browned chicken back to the pan. Cover the pot and reduce heat to low. Simmer for 15 minutes, or until the rice and chicken are cooked through. Turn off the heat.
- Fluff and serve: Gently fluff the rice with a fork. Stir the cooked shrimp back into the pan along with some chopped spring onions. Cover and let everything sit for an additional 5 minutes. Garnish with more spring onions and serve immediately with lemon wedges and a side salad.
Video
Notes
- Homemade Cajun seasoning: In a mixing bowl, combine 2 tablespoon paprika, 2 tablespoon garlic powder, 2 teaspoon cayenne pepper, 2 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon onion powder, 1 tablespoon salt, and 2 teaspoon ground black pepper.
- Add Butter: Add a tablespoon of butter while sautéing the rice. Butter adds a richer, creamier taste compared to the more subtle flavor of olive oil. This can be a great way to boost the overall flavor of your jambalaya.
- For perfectly cooked shrimp: Don't overcook the shrimp! Add them towards the end of cooking, to ensure they stay plump and juicy.
- Spice it up or down: Adjust the Cajun seasoning to your preference. You can also add a kick of spice with chopped jalapenos or cayenne pepper.
- Vegetables: Feel free to experiment with your vegetables! Chopped celery, green beans, or okra are all great additions.
- Keep an eye on rice: Once the rice is added and simmering, resist the urge to stir constantly. Let it cook undisturbed for 10 minutes. Then check the base to see if there is enough water; if not, add little water, close the lid, and cook until chicken and rice are cooked.
- Want to add sausages? Once the chicken is browned remove it to a plate. Then put the sausage in the pan. Brown the sausage by turning it once, allowing about a minute per side. Remove it to the same plate. Add both chicken and sausages back to the pan when the broth comes to a boil. The remaining steps will be the same.
Nutrition
Calories: 560kcal