Jambalaya No Mushy Rice (Printable Recipe)
Cajun jambalaya with fluffy rice and tender shrimp, never mushy or overcooked.
# Ingredients You'll Need:
→ Main
01 -
1.5 pounds boneless chicken thighs, cut into bite-sized pieces
02 -
12 ounces andouille sausage, sliced
03 -
1 tablespoon Cajun seasoning
04 -
3 tablespoons olive oil
05 -
1 cup diced onion
06 -
1 cup diced bell pepper
07 -
1 cup diced celery
08 -
4 garlic cloves, minced
09 -
1 teaspoon red pepper flakes
10 -
1.5 cups long grain white rice, rinsed
11 -
1 bay leaf
12 -
1 cup crushed tomatoes
13 -
3.5 cups chicken broth
14 -
1 pound raw shrimp, peeled and deveined
# Steps to Follow:
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.
02 -
Add 1 tablespoon oil to the pot. Brown andouille sausage slices on both sides. Remove and reserve with chicken.
03 -
Add onion, bell pepper, and celery to the pot. Sauté 4 to 5 minutes until soft and fragrant. Add more oil if needed.
04 -
Stir in garlic, remaining Cajun seasoning, and red pepper flakes. Cook for 30 seconds until fragrant.
05 -
Add rinsed rice and stir for 1 minute to coat with seasonings and oils until glossy.
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.
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:
01 -
Turn off the heat before adding shrimp to prevent overcooking and maintain tenderness.
02 -
Use a heavy-bottomed pot to avoid uneven cooking and scorched rice.
03 -
Authentic andouille sausage is essential for true Cajun flavor.
04 -
Rice should absorb almost all liquid but remain fluffy and distinct.
05 -
To freeze, slightly undercook the rice to preserve texture during reheating.