Description
This classic jambalaya recipe is a flavorful one-pot dish packed with andouille sausage, tender chicken, succulent shrimp, and a medley of vegetables simmered with aromatic spices and rice. Perfect for a hearty and comforting meal that captures the vibrant tastes of Louisiana cuisine.
Ingredients
Scale
Meats 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
Main Ingredients
- 1 Tablespoon vegetable oil
- 14 ounces can crushed tomatoes
- 1 cup white rice uncooked long or short grain – not quick cooking rice
- 2 cups chicken broth
Spices
- 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
Garnish
- freshly chopped green onion Optional garnish
Instructions
- Heat oil and brown meats: Heat vegetable oil over medium heat in a large dutch oven. Add the sliced andouille sausage and chicken pieces, frying until lightly seared on the outside, about 5 minutes.
- Sauté vegetables: Add 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 tomatoes and spices: Pour in the crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well to combine all ingredients evenly.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil.
- Simmer rice: Reduce heat to medium low, cover the pot, and simmer until the rice is just cooked through, about 20 minutes. Stir occasionally every few minutes to prevent sticking.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and allow to simmer for another 5 minutes or until the shrimp turn pink and are cooked through.
- Garnish and serve: Optionally sprinkle freshly chopped green onions over the jambalaya before serving for a fresh burst of flavor.
- Enjoy and provide feedback: Please leave a rating and comment letting us know how you liked this recipe to support our business and recipe sharing.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- Use long grain rice for best texture but short grain can also work; avoid quick cooking rice to prevent mushiness.
- If andouille sausage is unavailable, use smoked sausage as a substitute for similar flavor.
- Adjust cayenne pepper amount to control the spice level according to your preference.
- For a spicier kick, add hot sauce or extra cayenne at the end of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
