Description
This classic Jambalaya recipe combines spicy andouille sausage, tender chicken, and succulent shrimp with a medley of vegetables and aromatic spices. Cooked together with rice and chicken broth, it offers a flavorful and hearty one-pot meal perfect for family dinners.
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
Other Ingredients
- 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
- Freshly chopped green onion for garnish (optional)
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 and browned, about 5 minutes.
- Sauté vegetables. Add diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion softens and vegetables become tender, stirring occasionally.
- Add garlic. Stir in minced garlic and cook for 1 minute until fragrant.
- Add tomatoes and spices. Pour in crushed tomatoes. Add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir thoroughly to combine all flavors.
- Add rice and broth; simmer. Stir in uncooked white rice and chicken broth. Increase the heat to bring the mixture to a boil. Then reduce heat to medium-low, cover the pot, and let it simmer until the rice is just cooked, about 20 minutes. Stir every few minutes to prevent sticking.
- Add shrimp and finish cooking. Stir in the peeled and deveined shrimp. Cover again and simmer for an additional 5 minutes or until the shrimp is fully cooked and opaque.
- Garnish and serve. Remove from heat, garnish with freshly chopped green onions if desired, and serve hot. Enjoy your flavorful jambalaya!
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Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- Use andouille sausage for authentic smoky flavor; substitute with smoked sausage if unavailable.
- Adjust cayenne pepper amount to control the spiciness level.
- Use long grain rice for best texture, avoiding quick-cooking varieties.
- For a gluten-free version, ensure the sausage and broth are gluten-free certified.
- This recipe serves 6 people comfortably.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 110 mg
