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Cajun jambalaya combines chicken, andouille sausage, and shrimp with rice in a bold, spicy one-pot family meal. Packed with protein and bursting with Louisiana flavor, this dish feeds a crowd effortlessly.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, season with salt and pepper, and brown on all sides for about 5 minutes. Remove chicken and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Stir in the andouille sausage and cook until browned, about 3 minutes. Remove sausage and set aside with chicken.
Lower heat to medium. Add diced onion, celery, green bell pepper, and garlic to the same pot. Sauté for 4-5 minutes, scraping up any browned bits, until vegetables begin to soften.
Stir in Cajun seasoning, thyme, and paprika. Add uncooked rice and toss for 1 minute to toast lightly and coat the grains in spice.
Pour in chicken broth and diced tomatoes. Return chicken and sausage to the pot. Bring mixture to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes without lifting the lid.
After 20 minutes, quickly stir in shrimp. Re-cover and cook over low heat for another 7-8 minutes until the shrimp are pink and rice is tender.
Off heat, let jambalaya rest 5 minutes, then fluff gently with a fork. Adjust salt, pepper, and add optional hot sauce to taste before serving.
