Proteins:

• 2 boneless, skinless chicken thighs, diced

• 8 oz chorizo (beef sausage), sliced

• 12 oz shrimp, peeled and deveined

Vegetables:

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 celery stalks, chopped

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 cup okra, sliced

Grains & Liquids:

• 1 ½ cups long-grain rice

• 3 cups chicken broth

• 1 can (14 oz) diced tomatoes

Seasonings:

• 2 tablespoons Cajun seasoning, divided

• 1 teaspoon dried thyme

• ½ teaspoon crushed red pepper flakes (optional)

• 1 bay leaf

• Salt and black pepper, to taste

Garnish (optional):

• Chopped green onions and fresh parsley

• Lemon wedges

Instructions

1. Season the chicken. In a medium bowl, toss the diced chicken with 1 tablespoon of Cajun seasoning to ensure even coating.

2. Cook the chicken. Heat 2 tablespoons of oil in a large Dutch oven or deep pot over medium-high heat. Add the chicken and cook until golden brown and fully cooked. Remove and set aside.

3. Brown the chorizo. In the same pot, add the sliced chorizo. Cook for 2–3 minutes until slightly crisp. Remove and set aside with the chicken.

4. Sauté the vegetables. Add the onion, bell peppers, and celery to the pot. Sauté for 4–5 minutes until softened. If needed, add a little more oil.

5. Add garlic and spices. Stir in the minced garlic, the remaining Cajun seasoning, and crushed red pepper flakes. Cook for 30 seconds until fragrant.

6. Add rice and liquids. Stir in the uncooked rice, coating it with the seasonings. Add the diced tomatoes, chicken broth, bay leaf, and thyme. Stir, bring to a simmer, then reduce heat to low. Cover and let cook for 8–10 minutes, stirring occasionally to prevent sticking.

7. Add the shrimp and okra. Remove the bay leaf, then stir in the shrimp and okra. Cover and turn off the heat. The shrimp will cook in the residual heat for about 4–5 minutes until pink and opaque.

8. Return the chicken and chorizo. Add the cooked chicken and chorizo back into the pot. Stir to combine and let it sit for a couple of minutes to blend the flavors.

9. Taste and adjust seasoning. Add salt, black pepper, or additional Cajun seasoning as needed.

10. Garnish and serve. Sprinkle with chopped green onions and parsley. Serve warm with lemon wedges on the side.

Notes

• For a smokier flavor, use smoked paprika in place of regular paprika.

• Adjust the spice level by adding more or less cayenne pepper.

• For a thicker consistency, allow the rice to sit covered for a few extra minutes before serving.

Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: One-Pot
Cuisine: Louisiana, Cajun, Creole
Diet: Low Lactose

Keywords

jambalaya, Cajun jambalaya, Creole jambalaya, beef chorizo jambalaya, one-pot meal, Louisiana cuisine, easy jambalaya recipe

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Protein: 25g
Carbohydrates: 5