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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 delicious. I love spicy food, although not all my children do so I try to keep the heat in check.
Mimi
Never too late for a spicy delicious jambalaya, yum!
We had such a cold day here in England today, this would have made an awesome dinner.
I always get a bowl of jambalaya from this place called the Gumbo Pot in LA. I never could figure out hos to make it. Good thing you posted this. This is a perfect meal for Mardi Gras.
you must have been brainwashed by judge judy–it’s been known to happen. 🙂
This looks so good! I am not a super spicy fan either but I have really been craving a lot of flavor lately…I bet Buddy would love it! Great job!
Oh I want this right now…it looks so delicious!!!
You’re making me crave creole! My mouth is watering.
As a wife to a Louisiana born husband, it’s only appropriate I make this immediately.
I made jambalaya this week too. Yours looks delicious! One pan goodness!