Description
A flavorful and hearty Louisiana-style jambalaya featuring smoky andouille sausage, tender chicken, fresh vegetables, and succulent shrimp all cooked together with aromatic spices and rice for a satisfying one-pot meal.
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 Items and 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
- 2 cups chicken broth
Instructions
- Heat and Sear: Heat oil over medium heat in a large dutch oven. Add the sliced sausage and chicken pieces, frying until they are lightly seared and browned, 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, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add Tomatoes and Spices: Pour in the crushed tomatoes and add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything together thoroughly 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, stirring every few minutes, until the rice is just cooked, about 20 minutes.
- Cook Shrimp: Stir the peeled and deveined shrimp into the pot, cover again, and continue simmering for about 5 minutes or until the shrimp are cooked through and pink.
- Finish and Serve: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot. Enjoy your flavorful jambalaya!
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute chicken thighs for chicken breasts to add more moisture and flavor.
- Adjust the cayenne pepper to control the spice level according to your taste.
- Use homemade chicken broth or low-sodium broth to reduce sodium content.
- If you prefer, you can use brown rice but increase the cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 120 mg
