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Looking for a Cajun classic filled with flavor and spice? Well, this spicy jambalaya is just what you need! It is packed full of vegetables, andouille sausage, chicken thighs, and shrimp, all mixed with perfectly cooked rice.
I love everything spicy, especially when Cajun flavors accompany that spice. If you have tried my One Pot Cajun Pastalaya, you’re already familiar with the delicious flavors of jambalaya.
It has sauteed veggies, delicious meat, tomatoes, and rice. I’m using brown rice for this dish because I love the added flavor and texture it brings this dish.
I made it a spicy jambalaya using spicy andouille sausage and cayenne pepper, but it’s not overly spicy. And you can adjust the heat by adding more or less cayenne pepper.
Ingredients needed for spicy jambalaya
- Olive oil
- Onion
- Celery
- Garlic
- Green bell pepper
- Parsley
- Chicken thighs
- Andouille sausage
- Brown rice
- Diced tomatoes
- Chicken stock
- Shrimp
More Cajun inspired recipes
Spicy Jambalaya
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 large yellow onion, diced
- 1 large green bell pepper, cored, seeded and diced
- 3 tablespoons minced flat leaf parsley
- 4 boneless skinless chicken thighs, cut into 1-inch chunks
- 3 whole spicy andouille sausage links, cut in slices
- 1 large dried bay leaf
- 1-½ teaspoon cayenne pepper, start with less and add more if desired
- 1 teaspoon kosher salt
- 1 (28 ounce) can diced tomatoes
- 1-¾ cup chicken stock
- ¾ cup brown rice, uncooked
- 1-½ pounds medium shrimp, peeled and deveined
Instructions
- Add oil to a high-sided 12-inch nonstick skillet and set over medium heat.
- When the oil is hot, add the celery, garlic, onion, and green bell pepper. Saute over medium heat until the onion starts to become translucent and soften, about 5 minutes.
- Add parsley, chicken, sausage, bay leaf, cayenne pepper, and kosher salt. Cook, stirring often, 5 to 6 minutes.
- Add tomatoes (with juice), and chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
- Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
- Stir in shrimp and cook 5 minutes more until shrimp is pink. Remove bay leaf. Season to taste with cayenne pepper and salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks incredibly delicious! I love spicy! I have been wanting to make this and gumbo too. Yours turned out great.
Looks like a delicious cousin of risotto and paella. I love cousins from the same family food tree! 🙂
That looks wonderful! I love spicy too 🙂
Simple and delicious. My kind of dinner 🙂
Yum!! I made jumbalaya a long time ago, right after I started my blog. This is making me think I need to go back and give it another try!
OMG – this looks amazing! Would love this dish.
I’ve never actually tried a Jambalaya. I love the sound of the shrimp in the recipe!