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Seafood Cajun Jambalaya

Cajun Jambalaya

Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. 


Preparation Time :  20 Minutes

Cook Time:  75 Minutes


  • 2 tablespoons extra virgin olive oil
  • 1 1⁄2 lbs boneless skinless chicken thighs
  • 1 lb andouille sausage, cut into 1/4 inch slices
  • 1 large onion, chopped
  • 2 celery ribs, diced
  • 1⁄2 green bell pepper, diced
  • 1⁄2 red bell pepper, diced
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon sweet paprika
  • 1⁄2 teaspoon salt
  • 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
  • 1 1⁄2 cups long grain rice
  • 1 (14 ounce) can tomatoes, chopped,with juice
  • 2 cups chicken broth or 2 cups stock
  • 8 ounces medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 3 green onions, finely chopped
Cajun Jambalaya


  1. Preheat oven to 350 degrees F.
  2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  4. Add rice, tomatoes with juice, and broth; bring to a boil.
  5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.


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