Jambalaya (No Mushy Rice!) Recipe

Introduction

Jambalaya is a classic Creole dish full of bold flavors and hearty ingredients. This version ensures perfectly cooked rice with no mush, combined with tender chicken, smoky sausage, and succulent shrimp for a satisfying meal.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 11 ounces fully-cooked andouille sausage, sliced
• 2 tablespoons Cajun seasoning
• 1 yellow onion, diced
• 2 green bell peppers, deseeded and diced
• 2 ribs of celery, diced
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 ½ cups uncooked long grain white rice, rinsed
• 1 bay leaf
• 1 (15-ounce) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 pound large shrimp (16-20 count), peeled and deveined
• Sliced green onions and chopped parsley, for garnish

Instructions

1. Step 1: Season the chicken by tossing it in a medium bowl with 1 tablespoon of Cajun seasoning until evenly coated.
2. Step 2: Heat 2 tablespoons of olive oil in a large Dutch oven or wide, deep pot over medium-high heat. Add the chicken and sauté until lightly golden and cooked through. Remove the chicken to a plate.
3. Step 3: Add the remaining 1 tablespoon of oil and the sausage to the pot. Sauté for a couple of minutes until lightly browned on both sides. Remove the sausage to the plate with the chicken.
4. Step 4: Add the onion, bell peppers, and celery to the pot and sauté for 4 to 5 minutes until softened. Add a splash more oil if needed.
5. Step 5: Add the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and red pepper flakes. Stir together for about 30 seconds until fragrant.
6. Step 6: Stir in the rinsed rice and toast it with the vegetables and spices for one minute.
7. Step 7: Add the bay leaf, crushed tomatoes, and chicken broth. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for 7 to 8 minutes, stirring occasionally to prevent sticking, until the rice is just al dente.
8. Step 8: Remove the bay leaf, then gently stir in the shrimp, cooked chicken, and sausage. Cover and turn off the heat. Let sit for 4 to 5 minutes to allow the shrimp to cook through and the liquid to absorb.
9. Step 9: Taste and adjust seasoning with salt and pepper as desired. Garnish with sliced green onions and chopped parsley before serving.

Tips & Variations

• For extra smoky flavor, use smoked paprika or add a splash of liquid smoke.
• You can substitute smoked sausage or kielbasa if andouille is unavailable.
• If you prefer a spicier dish, increase the red pepper flakes or add cayenne pepper.
• Be careful not to overcook the rice; rinse it beforehand to prevent mushiness.

Storage

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for jambalaya?

Long grain white rice is best for this recipe because it holds its shape and doesn’t get mushy. You can try brown rice, but cook times and liquid amounts will vary.

Is it okay to substitute chicken breasts for thighs?

Yes, chicken breasts can be used, but they may dry out more easily. Cook them just until done to keep the meat tender.

Jambalaya (No Mushy Rice!) Recipe

Print Recipe

★★★★★

4.5 from 603 reviews

A flavorful, authentic jambalaya recipe that features perfectly cooked rice—never mushy—with tender chicken, smoky andouille sausage, and succulent shrimp, simmered together with aromatic vegetables and Cajun spices for a classic Louisiana dish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Southern US

Ingredients

Scale 1x2x3x

Meat & Seafood

• 1 pound boneless skinless chicken thighs (cut into bite-sized pieces)
• 11 ounces fully-cooked andouille sausage (sliced)
• 1 pound large shrimp (16–20 count, peeled and deveined)

Vegetables & Aromatics

• 1 yellow onion (diced)
• 2 green bell peppers (deseeded and diced)
• 2 ribs of celery (diced)
• 4 garlic cloves (minced)
• Sliced green onions (for garnish)
• Chopped parsley (for garnish)

Pantry & Spices

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons Cajun seasoning (divided)
• ½ teaspoon red pepper flakes
• 1 ½ cups uncooked long grain white rice (rinsed)
• 1 bay leaf
• 1 (15-ounce) can crushed tomatoes
• 3 cups low-sodium chicken broth

Instructions

1. Season the chicken: In a medium mixing bowl, toss the diced chicken thighs with 1 tablespoon of Cajun seasoning until evenly coated, ensuring the meat absorbs the flavors.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or wide, deep pot over medium-high heat. Add the seasoned chicken and sauté until lightly golden and fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside on a plate.
3. Cook the sausage: Add the remaining 1 tablespoon of olive oil to the same pan. Add the sliced andouille sausage and sauté for 2-3 minutes, until lightly browned on both sides. Remove and place with the cooked chicken.
4. Sauté the vegetables: Add the diced onion, bell peppers, and celery to the pan. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables have softened. Add a splash more oil if the pan feels dry.
5. Add the garlic and spices: Stir in the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and red pepper flakes. Cook and stir for about 30 seconds until fragrant.
6. Add the rice and liquid: Add the rinsed rice to the pan, toasting it by stirring together with the vegetables and spices for 1 minute. Then add the bay leaf, crushed tomatoes, and chicken broth. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 7 to 8 minutes. Stir occasionally to prevent rice from sticking, until rice is just al dente.
7. Add the shrimp and meats: Remove the bay leaf from the pot. Add the shrimp along with the cooked sausage and chicken back into the pot. Gently stir to combine, cover again, and turn off the heat. Let the shrimp cook through in the residual heat for 4 to 5 minutes, allowing the liquid to be fully absorbed by the rice.
8. Garnish and serve: Taste and adjust seasoning with salt and pepper if desired. Garnish the jambalaya with sliced green onions and chopped parsley before serving.

Notes

• Rinsing the rice thoroughly before cooking helps prevent it from becoming mushy and ensures perfectly textured grains.
• Stirring occasionally during the rice cooking step prevents the rice from sticking and burning on the bottom of the pot.
• The shrimp cooks gently in the residual heat to keep it tender and avoid overcooking.
• You can adjust the Cajun seasoning and red pepper flakes for more or less heat depending on your preference.
• Using a Dutch oven or a wide, deep pot helps with even cooking and stir-frying ingredients properly.

Keywords: Jambalaya, Cajun Chicken and Sausage, Shrimp Jambalaya, Southern Recipe, Louisiana Cuisine, One-Pot Meal