Public Recipe

    Jambalaya

    Cajun

    Serves 8
    Cajun

    Ingredients

    Servings
    8
    • 3 tbsp olive oil — divided
    • 1 pound boneless skinless chicken breasts or thighs — cut into bite-sized pieces (main protein)
    • fine sea salt — for seasoning
    • freshly-cracked black pepper — for seasoning
    • 1 14-ounce package andouille sausage — thinly sliced into rounds (smoky sausage)
    • 1 cup okra — sliced (thickener)
    • 1 medium white onion — diced (aromatic base)
    • 2 small bell peppers — cored and diced (aromatic base)
    • 2 ribs celery — diced (aromatic base)
    • 1 jalapeño pepper — seeded and finely chopped (heat)
    • 4 cloves garlic — minced (aromatic)
    • 1.5 cups long-grain white rice — rinsed (starch)
    • 2 tbsp cajun seasoning
    • 0.5 tsp dried thyme
    • 1 bay leaf
    • 1 14-ounce can crushed tomatoes (acidity and richness)
    • 3 cups chicken stock — plus more if needed (liquid base)
    • 1 pound raw large shrimp — peeled and deveined (main protein)
    • 1 1-2 teaspoons fresh lemon juice — optional, but recommended (finishing touch)
    • green onions — thinly-sliced, for garnish
    • fresh parsley — chopped, for garnish
    • hot sauce — for serving

    Mise en Place

    0/14

    Process

    1

    brown chicken

    1. 1.Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    2. 2.Add the chicken in an even layer and season lightly with salt and pepper.
    3. 3.Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through.
    4. 4.Transfer to a plate and set aside.
    2

    brown sausage

    1. 1.Add the sausage to the same pot and cook for 2–3 minutes, stirring occasionally, until lightly browned.
    2. 2.Transfer to the plate with the chicken.
    3

    saute okra

    1. 1.Add a small drizzle of oil to the pot if needed.
    2. 2.Add the okra and sauté for 3–4 minutes, stirring occasionally, until lightly golden.
    3. 3.Transfer the okra to a small bowl and set aside.
    4. 4.This step helps reduce okra’s sliminess and keeps its texture intact.
    4

    saute vegetables

    1. 1.Add the remaining 2 tablespoons olive oil to the pot.
    2. 2.Stir in the onion, bell peppers, celery, and jalapeño.
    3. 3.Sauté for 5–6 minutes, stirring occasionally, until softened.
    4. 4.Add the garlic and cook for 30 seconds, until fragrant.
    5

    toast rice

    1. 1.Add the rice, Cajun seasoning, thyme and bay leaf.
    2. 2.Stir constantly for about 1 minute, until the rice is lightly toasted and the mixture is fragrant.
    6

    simmer jambalaya

    1. 1.Stir in the crushed tomatoes and 3 cups chicken stock.
    2. 2.Bring the mixture to a gentle simmer, then reduce heat to medium-low.
    3. 3.Cover and cook for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed.
    4. 4.If the rice is still not tender, you can add an extra ½ cup of broth, but try to avoid stirring too much so that the rice cooks evenly.
    7

    add proteins and okra

    1. 1.Stir in the okra, shrimp, and the reserved chicken and sausage.
    2. 2.Turn off the heat, cover, and let everything steam for 4–5 minutes, until the shrimp are pink and opaque.
    8

    finish and season

    1. 1.Discard the bay leaf.
    2. 2.Stir in the lemon juice, then taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
    9

    serve jambalaya

    1. 1.Serve immediately, garnished with green onions, parsley, and hot sauce if desired, and enjoy!

    Plating

    • Serve immediately, garnished with green onions, parsley, and hot sauce if desired.

    Sensory Checks

    Color

    Chicken should be lightly golden and just cooked through.

    Color

    Sausage should be lightly browned.

    Color

    Okra should be lightly golden.

    Check

    Vegetables should be softened.

    Aroma

    Garlic should be fragrant.

    Aroma

    Rice should be lightly toasted and fragrant.

    Texture

    Rice should be tender and most of the liquid absorbed.

    Check

    Shrimp should be pink and opaque.

    Common Errors

    • ⚠ Okra can be slimy if not sautéed first.
    • ⚠ Overcooking shrimp will make them tough.
    • ⚠ Stirring the rice too much during simmering can lead to mushy rice.
    • ⚠ Not adjusting seasoning at the end can result in a bland dish.

    Notes

    • Cajun seasoning can vary widely by brand in both saltiness and heat. Start with less if your blend is strong, and add more to taste at the end. You may also need to add significantly more salt to the recipe if your Cajun seasoning does not include salt.
    • This recipe was shared by friends, John and Cate. It was edited lightly in 2025 to include browning the chicken and sausage separately for deeper flavor, rinsing and briefly toasting the rice so it cooks up fluffy (not mushy), sautéing the okra first (if desired) to reduce sliminess, and finishing the jambalaya with a squeeze of lemon juice to brighten up all of the flavors.
    • Leftovers reheat beautifully.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • Exact nutritional information is not provided and is estimated.
    • The exact salt content of the Cajun seasoning is unknown and can affect final seasoning.

    Techniques in this recipe