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Justin Wilson Jambalaya Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1 lb smoked sausage andouille if possible, sliced
  • 1 lb chicken thighs boneless and skinless, cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 cups long-grain rice
  • 4 cups chicken stock
  • 1 can 14 oz diced tomatoes (with juices)
  • 2 tsp Cajun seasoning store-bought or homemade
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper adjust to taste
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/2 lb shrimp optional, added at the end
  • Fresh parsley and green onions for garnish

Instructions
 

  • Brown the Meat – Heat oil in a Dutch oven over medium-high heat. Brown sausage slices, then remove. Brown chicken chunks, then remove and set aside.
  • Sauté the Trinity – In the same pot, cook onion, bell pepper, and celery for 5 minutes until softened. Add garlic and cook 1 more minute.
  • Add Rice and Seasonings – Stir in rice, Cajun seasoning, paprika, cayenne, salt, and pepper. Toast for 2–3 minutes.
  • Add Liquids and Simmer – Pour in chicken stock and tomatoes. Stir well. Add bay leaves, chicken, and sausage. Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes until rice is tender and liquid absorbed.
  • Add Shrimp (Optional) – Stir in shrimp during the last 5 minutes, just until pink and cooked.
  • Finish and Serve – Remove bay leaves, fluff rice with a fork, and garnish with parsley and green onions.

Notes

  • Use andouille sausage for the most authentic Cajun flavor.
  • Don’t stir too much while rice cooks — it can get mushy.
  • Adjust spice with more/less cayenne pepper.
  • Even better the next day after flavors meld!