Description
This classic Jambalaya recipe is a flavorful and hearty one-pot meal that combines spicy andouille sausage, tender chicken, succulent shrimp, and a medley of vegetables simmered with aromatic spices and rice for a true taste of Louisiana.
Ingredients
Scale
Meats
- 1 tablespoon vegetable oil
- 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
Pantry
- 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)
- 2 cups chicken broth
Garnish
- Freshly chopped green onion (optional)
Instructions
- Heat and sear meat: Heat the vegetable oil over medium heat in a large Dutch oven. Add the andouille sausage slices and chicken pieces, frying until they are lightly seared, about 5 minutes.
- Sauté vegetables: Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add spices and tomatoes: Pour in the crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything well to combine the flavors.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce the heat to medium low. Cover and simmer until the rice is just cooked, about 20 minutes, stirring every few minutes to prevent sticking.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and simmer for another 5 minutes or until the shrimp turn pink and are cooked through.
- Garnish and serve: Optional – garnish with freshly chopped green onions before serving. Enjoy your hearty jambalaya!
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- For a spicier dish, increase the cayenne pepper or add hot sauce to taste.
- If you prefer a thicker jambalaya, reduce the amount of chicken broth slightly or cook uncovered for additional time to evaporate excess liquid.
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use fresh vegetables and quality andouille sausage for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 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: 140 mg
