Description

Let’s be real — we’ve all been there. You try to make jambalaya and end up with what looks like savory rice pudding. Mushy, sad, nothing like that perfect jambalaya you had in New Orleans that one time. Well, buckle up buttercup, because this recipe is about to change your whole jambalaya game. We’re talking perfectly separate grains of rice, loaded with smoky andouille, tender chicken, and enough Cajun spice to make you want to second-line around your kitchen. The secret? It’s all about the rice-to-liquid ratio and knowing when to STOP stirring. Yeah, I said it. Put the spoon down and let the magic happen.

Ingredients

Scale

The Holy Trinity + Rice:

2 cups long-grain white rice (jasmine or basmati work great)
1 large onion, diced
1 large bell pepper, diced (green is traditional, but use what you’ve got)
3 celery stalks, diced
6 cloves garlic, minced
3 green onions, chopped (save some for garnish)

The Protein Party:

1 lb boneless chicken thighs, cut into bite-size pieces
12 oz andouille sausage, sliced (don’t you dare use regular kielbasa)
1 lb medium shrimp, peeled and deveined (optional but highly recommended)

The Flavor Bombs:

3 tbsp vegetable oil
2 bay leaves
2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth (and I mean GOOD broth)
2 tbsp tomato paste
Hot sauce for serving (Crystal or Tabasco, fight me)

Instructions

Step 1: Season Everything Like You Mean It

Mix all your dry spices together in a small bowl. Season the chicken pieces generously with about half of this spice mix. Let it sit while you prep everything else.

Step 2: Brown That Chicken

Heat oil in your biggest, heaviest pot or Dutch oven over medium-high heat. Brown the seasoned chicken pieces until golden on all sides, about 6-8 minutes total. Don’t crowd the pan — work in batches if needed. Remove chicken and set aside.

Step 3: Sausage Time

In the same pot (don’t clean it — we want that flavor), brown the andouille slices until they’re nice and caramelized, about 4-5 minutes. Remove and set aside with the chicken.

Step 4: Build That Base

Lower heat to medium and add your holy trinity (onion, bell pepper, celery) to the pot. Cook until softened, about 8-10 minutes. Add garlic and cook another minute until fragrant.

Step 5: The Rice Situation (This Is Critical)

Add the rice to the pot and stir it around for about 2-3 minutes until the grains are coated and slightly toasted. This step is CRUCIAL for non-mushy rice.

Step 6: Liquid Gold

Stir in tomato paste and cook for another minute. Add the drained tomatoes, remaining spice mix, and bay leaves. Pour in the chicken broth slowly while stirring. Bring to a boil.

Step 7: The Magic Moment

Once boiling, add the chicken and sausage back to the pot. Give it ONE good stir, then reduce heat to low, cover, and DO NOT TOUCH IT for 18 minutes. Seriously. Walk away. Go fold laundry. Resist the urge to peek.

Step 8: Shrimp Time (If Using)

After 18 minutes, quickly nestle the shrimp into the rice (don’t stir), cover again, and cook for 5 more minutes.

Step 9: The Rest

Turn off heat and let it sit, covered, for 10 minutes. This is called “resting” and it’s not optional.

Step 10: The Big Reveal

Remove bay leaves, fluff gently with a fork (not a spoon!), and garnish with green onions. Serve with hot sauce on the side.

Notes

The Rice Rule: Use long-grain rice and stick to the 2:1 liquid ratio. Short-grain rice = mushy disaster.

Don’t Stir: Once you add the liquid, minimal stirring. Seriously. Stirring releases starch and makes things gummy.

Quality Matters: Good andouille makes or breaks this dish. If you can’t find it, chorizo works in a pinch.

The Rest Is Real: That 10-minute rest isn’t just for show — it lets the rice finish cooking perfectly.

Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Calories: ~485 kcal
Fat: ~18g
Carbohydrates: ~42g
Protein: ~32g