The Best Cajun Jambalaya

Born in the bayous of Louisiana, jambalaya is the ultimate one-pot celebration — smoky, spicy, and deeply satisfying in a way that only true Southern cooking can deliver. This Cajun version brings together tender chicken thighs, bold andouille sausage, and plump shrimp layered over rice that soaks up every bit of that rich, herb-laced broth. It's the kind of dish that fills the kitchen with an aroma that pulls everyone to the table before it's even done cooking. Whether you're feeding a hungry crowd or just craving something with serious soul, this is the jambalaya recipe worth keeping.

2 tablespoons extra virgin olive oil 

1 1⁄2 lbs boneless skinless chicken thighs 

1 lb andouille sausage, cut into 1/4 inch slices 

1 large onion, chopped 

2 celery ribs, diced 

1⁄2green bell pepper, diced 

1⁄2red bell pepper, diced 

1⁄2 teaspoon dried thyme 

1⁄4 teaspoon dried oregano 

1⁄4 teaspoon sweet paprika 

1⁄2 teaspoon salt 

1⁄4-1⁄2 teaspoon cayenne pepper (optional) 

1 1⁄2 cups long grain rice 

1 (14 ounce) can tomatoes, chopped,with juice 

2 cups chicken broth or 2 cups stock 

8 ounces medium shrimp, peeled and deveined 

2 tablespoons chopped fresh parsley 

3 green onions, finely chopped 

DIRECTIONS 

Preheat oven to 350 degrees F. 

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. 

Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender. 

Add rice, tomatoes with juice, and broth; bring to a boil. 

Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender. 

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. 

Enjoy!!