Spicy Cajun Jambalaya

Ingredients

• 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb (450g) smoked sausage, sliced 1 lb (450g) smoked sausage, sliced
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow onion, diced 1 yellow onion, diced
• 3 celery stalks, diced 3 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 teaspoons (10g) paprika 2 teaspoons (10g) paprika
• 1 teaspoon (5g) cayenne pepper 1 teaspoon (5g) cayenne pepper
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 2 bay leaves 2 bay leaves
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. 2.
   Add the chicken thighs and sausage slices to the pot. Cook until the chicken is browned and the sausage is slightly crispy.
3. 3.
   Remove the chicken and sausage from the pot and set aside.
4. 4.
   In the same pot, add the diced onions, bell peppers, and celery. Sauté until the vegetables are softened.
5. 5.
   Add the minced garlic, paprika, cayenne pepper, dried thyme, bay leaves, salt, and black pepper to the pot. Stir well to coat the vegetables with the spices.
6. 6.
   Add the rice to the pot and stir to combine with the vegetables and spices.
7. 7.
   Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
9. 9.
   Stir in the cooked chicken, sausage, and shrimp. Cover the pot and cook for an additional 5 minutes or until the shrimp is pink and cooked through.
10. 10.
    Remove the bay leaves and discard.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook just until they turn pink and opaque.

Tips & Tricks

• For an extra smoky flavor, use Andouille sausage instead of regular smoked sausage.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Allow the jambalaya to rest for a few minutes after cooking to allow the flavors to meld together even more.
• Feel free to add other vegetables such as okra or tomatoes for additional flavor and texture.
• Serve with a side of crusty French bread to soak up the delicious sauce.

Serving advice

Serve the Spicy Cajun Jambalaya hot in individual bowls, garnished with fresh parsley. Accompany it with a slice of cornbread or a side of steamed vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation, consider serving the jambalaya in a large cast-iron skillet or a colorful ceramic dish. Sprinkle some additional chopped parsley on top for a pop of color.