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Jambalaya (No Mushy Rice!) Recipe

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4.1 from 83 reviews

This classic Jambalaya recipe delivers bold Cajun flavors with perfectly cooked, non-mushy rice, tender chicken, spicy andouille sausage, and succulent shrimp all simmered together in a rich tomato and broth base. Ready in just 50 minutes, it’s a hearty, comforting dish perfect for a family dinner or gathering.

Ingredients

Protein

  • 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 celery, diced
  • 4 garlic cloves, minced
  • Sliced green onions and chopped parsley (for garnish)

Pantry & Seasonings

  • 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 bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning until the pieces are evenly coated, readying them for flavor-packed cooking.
  2. Cook the chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or deep heavy-bottomed pot over medium-high heat. Add the seasoned chicken and sauté until the chicken is lightly golden and cooked through. Remove and set aside on a plate.
  3. Cook the sausage: Add the remaining 1 tablespoon of oil to the pot along with the sliced andouille sausage. Sauté for a couple of minutes until browned on both sides. Remove with the chicken to the plate.
  4. Sauté the vegetables: In the same pot, add the diced onion, green bell peppers, and celery. Cook for 4 to 5 minutes until the vegetables have softened, adding a splash more oil if needed to prevent sticking.
  5. Add the garlic and spices: Stir in the minced garlic, remaining 1 tablespoon of Cajun seasoning, and red pepper flakes. Cook for 30 seconds until fragrant, carefully blending the spices into the softened vegetables.
  6. Toast the rice: Add the rinsed rice to the pot, stirring it with the veggies and spices for about a minute to toast the grains lightly, enhancing the flavor and texture.
  7. Add liquids and simmer: Toss in the bay leaf, crushed tomatoes, and chicken broth. Stir everything well, bring to a simmer, then reduce heat to low. Cover the pot and cook for 7 to 8 minutes, stirring occasionally to prevent the rice from sticking, until the rice is pleasantly al dente.
  8. Finish with shrimp and meats: Remove and discard the bay leaf. Add the peeled shrimp along with the cooked sausage and chicken back into the pot. Gently stir to combine, cover, and turn off the heat. Let it sit for 4 to 5 minutes, allowing the shrimp to cook through and the liquid to be fully absorbed.
  9. Garnish and serve: Before serving, sprinkle the jambalaya with sliced green onions and chopped parsley for a fresh, colorful finish that complements the rich flavors.

Notes

  • Rinsing the rice before cooking removes excess starch to prevent it from becoming mushy and ensures each grain stays separate.
  • Stir occasionally during simmering to avoid scorching at the bottom.
  • Adjust seasonings at the end to suit your taste, especially salt and black pepper.
  • Use a heavy-bottomed pot like a Dutch oven to ensure even cooking and prevent burning.
  • If you prefer spicier jambalaya, add extra cayenne or hot sauce to taste.

Find it online: https://recipethrive.com/jambalaya-no-mushy-rice-recipe/