This Jambalaya Dutch Oven is made with sausage, shrimp, chicken, lots of seasonings, tomatoes, rice, and chicken broth.
I absolutely love spicy food and I love seafood, especially during the summer. So why not make some Cajun jambalaya?! Most people make the jambalaya with Andouille sausage, but I used spicy sausage. You can optionally garnish the jambalaya with scallions.
If you love this recipe, feel free to try my Baked Cajun Cod and my Cajun Shrimp Rice.
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Ingredients
- Olive Oil
- Spicy sausage
- Shrimp
- Boneless Chicken Breast
- Diced tomato
- Bell pepper
- Onion
- Celery
- Garlic
- Tomato Paste
- Worcestershire
- Old Bay
- Cumin
- Oregano
- Chili powder
- Cayenne pepper
- Bay leaves
- Long grain rice
- Chicken broth
- Salt and pepper
- Scallions
See recipe card for quantities.
Instructions
In a large dutch oven on medium heat, add olive oil, garlic, bell pepper, celery and onion and stir for about five minutes.
Move the vegetables to one side of the pan and add the chicken, old bay, cayenne, oregano and bay leaves. Salt and pepper to your liking.
Cook until the chicken is golden, stirring, about another 5 minutes. (Don't worry - you don't have to cook all the way through yet since everything will be cooking in the broth).
Add the tomato paste, the sausage, and the cumin, chili powder, salt and pepper. Cook for 4 minutes, stirring frequently.
Add the diced tomatoes, broth, rice, and the Worcestershire sauce. Bring to a boil. Close the lid and cook for 20 minutes, or however long the rice package says.
Add the shrimp and cook until pink, about 3-4 minutes.
Garnish with scallions.
Substitutions
Sausage: Jambalaya is traditionally eaten with Andouille sausage, but you can eat it with any kind, like spicy or sweet Italian sausage.
Shrimp: I prefer large shrimp so add at the end of the recipe, but you can buy any size shrimp you want.
Chicken: The chicken must be boneless and skinless, but it can be either breasts or thighs.
Seasonings: Feel free to modify the amount of each seasoning, especially the cayenne pepper. If you prefer less spice, skip the cayenne pepper and substitute with the chili powder, which is less spicy. You could also skip both of them if you do not want spice at all.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the dish with the other seasonings for additional spice.
- Deluxe - serve with Keto Hush puppies and Air Fryer Cornbread.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Jambalaya Dutch Oven can be frozen for up to three months.
Top tip
Cover the pot when you throw in the rice to cook the rice through. Use a dutch oven for best results.
Jambalaya Dutch Oven
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Jambalaya Dutch Oven is made with sausage, shrimp, chicken, lots of seasonings, tomatoes, rice, and chicken broth.
Ingredients
- 2 tablespoons of olive oil
- 1 pound of spicy sausage, diced
- 1 pound of shrimp, cleaned and deveined
- 1 pound of boneless chicken breast, cut into bite size pieces
- 1 (14 oz) can of diced tomato
- 1 bell pepper, diced
- 1 onion, diced
- 3 celery sticks, chopped
- 2 cloves of minced garlic
- 2 tablespoons of tomato paste
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of old bay
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- 1 teaspoon of cayenne pepper
- 2 bay leaves
- 1 cup of long grain rice
- 2 cups of chicken broth
- Salt and pepper
- Optional: Scallions to garnish
Instructions
- In a large dutch oven on medium heat, add olive oil, garlic, bell pepper, celery and onion and stir for about five minutes.
- Move the vegetables to one side of the pan and add the chicken, old bay, cayenne, oregano and bay leaves. Salt and pepper to your liking.
- Cook until the chicken is golden, stirring, about another 5 minutes. (Don't worry - you don't have to cook all the way through yet since everything will be cooking in the broth).
- Add the tomato paste, the sausage, and the cumin, chili powder, salt and pepper. Cook for 4 minutes, stirring frequently.
- Add the diced tomatoes, broth, rice, and the Worcestershire sauce. Bring to a boil. Close the lid and cook for 20 minutes, or however long the rice package says.
- Add the shrimp and cook until pink, about 3-4 minutes.
- Garnish with scallions.
Notes
- Cook the shrimp at the end since it cooks quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1
- Calories: 381.5
- Sugar: 5.1 g
- Sodium: 907.2 mg
- Fat: 16.4 g
- Saturated Fat: 5.2 g
- Carbohydrates: 24.6 g
- Fiber: 2.0 g
- Protein: 32.8 g
- Cholesterol: 146.4 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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