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Jambalaya No Mushy Rice

Section: Satisfying Main Dishes for Every Occasion

This hearty Cajun jambalaya delivers bold flavor without the dreaded mushy rice. A precise simmering method ensures the grains stay fluffy and distinct while shrimp gently cooks in residual heat for perfect tenderness. Andouille sausage, chicken thighs, and the classic holy trinity of vegetables build layers of flavor in each bite. Ideal for gatherings or leftovers, this dish brings Louisiana comfort to your kitchen without overcomplicating the process. Serve hot with a splash of hot sauce and crusty bread for a complete meal that satisfies every time.

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Published By Ioana
Updated on Fri, 27 Jun 2025 14:46:28 GMT
A bowl of jambalaya with rice and shrimp. Bookmark
A bowl of jambalaya with rice and shrimp. | ioanacooks.com

This jambalaya became my answer to years of soggy rice frustration. Inspired by a New Orleans family tip, it layers bold flavors with just the right rice technique for a hearty one-pot meal full of smoky sausage, juicy chicken, and tender shrimp that feels straight from the French Quarter.

I first nailed this version after a friend’s mom from Louisiana taught me to stop cooking the rice too early. Since then, it’s become my go-to party meal.

Ingredients

  • Boneless chicken thighs: hold their moisture and provide richness
  • Authentic andouille sausage: adds bold smoky spice that defines the dish
  • Long grain white rice: keeps its shape better than short grain types
  • Onion bell pepper and celery: are essential for that deep savory Cajun base
  • A well-balanced Cajun seasoning: boosts heat and flavor without oversalting
  • Good quality chicken broth: enhances the depth of the rice and proteins
  • Fresh shrimp: cooked off heat stay tender and sweet
  • Garlic and red pepper flakes: build warming complexity
  • Bay leaf: adds subtle herbal depth

Step-by-Step Instructions

Season and brown the chicken:
Cut chicken into bite-sized pieces and coat evenly in Cajun seasoning. In a heavy Dutch oven over medium high heat sear the pieces in olive oil undisturbed for several minutes to build a golden crust. Stir and finish cooking until just tender. Remove and reserve.
Brown the sausage:
In the same pot cook andouille sausage slices until browned and fragrant releasing flavorful fat into the pan. This base will infuse the whole dish. Set aside with the chicken.
Build the vegetable base:
Sauté diced onion bell pepper and celery in the rendered fat for about five minutes until softened and aromatic. Stir occasionally to prevent scorching.
Layer in aromatics and spices:
Add minced garlic remaining Cajun seasoning and red pepper flakes. Stir for thirty seconds to bloom the spices being careful not to burn the garlic.
Toast the rice:
Add rinsed long grain rice and stir constantly for a full minute to coat each grain with seasoned oil. The grains should appear glossy and lightly toasted.
Add liquids and simmer:
Stir in bay leaf crushed tomatoes and chicken broth. Bring to a simmer reduce heat and cover. Cook for eight minutes stirring once or twice until rice is just al dente with a slight bite.
Finish with shrimp and proteins:
Remove bay leaf and return chicken and sausage to the pot. Gently fold in raw shrimp then cover and turn off the heat. Let sit for five minutes as the shrimp cook from residual warmth. The rice will finish absorbing flavor and moisture.
A close up of a plate of jambalaya with shrimp, rice, and vegetables. Bookmark
A close up of a plate of jambalaya with shrimp, rice, and vegetables. | ioanacooks.com

Storage Tips

Store cooled leftovers up to four days refrigerated. Add a splash of broth and reheat covered to keep the rice tender. It also freezes well for up to three months but I recommend slightly undercooking rice if planning to freeze.

Ingredient Substitutions

If you cannot find andouille look for any spicy smoked sausage like chorizo. For a seafood-only version skip the chicken and sausage and use extra shrimp or crawfish.

Serving Suggestions

Serve straight from the pot garnished with chopped parsley and green onion. A side of crusty bread helps catch the last bits and a crisp salad balances the richness.

A dish of jambalaya with rice and shrimp. Bookmark
A dish of jambalaya with rice and shrimp. | ioanacooks.com

Cultural Context

This version is Creole style which includes tomatoes. Omit them for a more traditional Cajun take. The rice to liquid balance is key to both versions and reflects generations of Southern cooking wisdom.

Frequently Asked Questions About Recipes

→ How do I prevent mushy rice in jambalaya?

Cook the rice only until al dente, then turn off the heat. Let residual heat finish the cooking with the shrimp, ensuring fluffy results.

→ Can I use different types of rice?

Long grain white rice is ideal. Jasmine or basmati can work with slight adjustments. Brown rice needs more liquid and time.

→ What if I don't have andouille sausage?

You can use kielbasa or spicy chorizo, though the flavor will differ slightly from authentic Cajun jambalaya.

→ Can I make this without shrimp?

Yes, you can substitute extra chicken or sausage, or even use crawfish tails for another Louisiana-style variation.

→ How do I know when jambalaya is done?

The rice should be tender with a slight bite and most of the liquid absorbed. Shrimp should be pink and just cooked through.

Jambalaya No Mushy Rice

Cajun jambalaya with fluffy rice and tender shrimp, never mushy or overcooked.

Time Needed to Prep
20 minutes
Cooking Duration
30 minutes
Overall Time
50 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Cajun

Number of Portions: 8 How Many It Serves (1 large pot)

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Main

Ingredient 01 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
Ingredient 02 12 ounces andouille sausage, sliced
Ingredient 03 1 tablespoon Cajun seasoning
Ingredient 04 3 tablespoons olive oil
Ingredient 05 1 cup diced onion
Ingredient 06 1 cup diced bell pepper
Ingredient 07 1 cup diced celery
Ingredient 08 4 garlic cloves, minced
Ingredient 09 1 teaspoon red pepper flakes
Ingredient 10 1.5 cups long grain white rice, rinsed
Ingredient 11 1 bay leaf
Ingredient 12 1 cup crushed tomatoes
Ingredient 13 3.5 cups chicken broth
Ingredient 14 1 pound raw shrimp, peeled and deveined

Steps to Follow

Step 01

Toss chicken with 1 tablespoon Cajun seasoning. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat. Sear chicken until golden and cooked through. Transfer to a plate.

Step 02

Add 1 tablespoon oil to the pot. Brown andouille sausage slices on both sides. Remove and reserve with chicken.

Step 03

Add onion, bell pepper, and celery to the pot. Sauté 4 to 5 minutes until soft and fragrant. Add more oil if needed.

Step 04

Stir in garlic, remaining Cajun seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.

Step 05

Add rinsed rice and stir for 1 minute to coat with seasonings and oils until glossy.

Step 06

Add bay leaf, crushed tomatoes, and chicken broth. Stir and bring to simmer. Reduce heat, cover, and cook 7 to 8 minutes until rice is al dente.

Step 07

Remove bay leaf. Add shrimp, chicken, and sausage. Stir gently, cover, and turn off heat. Let sit 4 to 5 minutes until shrimp is pink and cooked.

Extra Tips

  1. Turn off the heat before adding shrimp to prevent overcooking and maintain tenderness.
  2. Use a heavy-bottomed pot to avoid uneven cooking and scorched rice.
  3. Authentic andouille sausage is essential for true Cajun flavor.
  4. Rice should absorb almost all liquid but remain fluffy and distinct.
  5. To freeze, slightly undercook the rice to preserve texture during reheating.

Tools You'll Need

  • Heavy-bottomed Dutch oven or large pot
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains shellfish from shrimp

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 480
  • Total Fat: 24 grams
  • Carbohydrate Amount: 38 grams
  • Protein Amount: 32 grams