Description
This classic Jambalaya recipe delivers a hearty and flavorful one-pot meal featuring tender chicken, smoky andouille sausage, juicy shrimp, and a medley of vibrant vegetables simmered with aromatic spices and rice. Perfect for a comforting dinner with a taste of Louisiana.
Ingredients
Scale
Meat and Seafood
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 pound shrimp peeled and deveined
Vegetables
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- freshly chopped green onion Optional garnish
Pantry & Spices
- 1 Tablespoon vegetable oil
- 14 ounces can crushed tomatoes
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup white rice uncooked long or short grain – not quick cooking rice
- 2 cups chicken broth
Instructions
- Heat and brown meats: Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken pieces, frying until lightly seared on all sides, about 5 minutes.
- Sauté vegetables: Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook, stirring occasionally, until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add tomatoes and spices: Pour in the crushed tomatoes and add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir thoroughly to combine all flavors.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Increase heat to bring the mixture to a boil, then reduce to medium-low heat. Cover and let simmer, stirring every few minutes to prevent sticking, until the rice is just cooked, about 20 minutes.
- Cook shrimp: Stir in the peeled and deveined shrimp. Cover again and simmer for another 5 minutes or until the shrimp are opaque and cooked through.
- Serve and garnish: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot.
- Feedback: Please leave a rating and comment to share how you liked this recipe, helping us continue to provide high-quality recipes for you.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- Use long grain white rice for the best texture; avoid quick cooking rice as it may become mushy.
- You can substitute andouille sausage with smoked kielbasa or chorizo for a different flavor.
- Adjust the amount of cayenne pepper depending on your preferred spice level.
- For a gluten-free version, verify that the sausage and broth are gluten-free products.
- If you prefer a vegetarian option, omit the meats and use vegetable broth and plant-based protein substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
