Description
A classic Cajun Creole dish bursting with flavors from andouille sausage, tender chicken, fresh vegetables, aromatic spices, and succulent shrimp all cooked together with rice for a hearty and satisfying meal.
Ingredients
Scale
Protein
- 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 and Aromatics
- 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
Liquids
- 14 ounces can crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon vegetable oil
Spices and Seasonings
- 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
Grains
- 1 cup white rice uncooked long or short grain – not quick cooking rice
Instructions
- Heat the oil and sear the meats: Heat 1 tablespoon vegetable oil over medium heat in a large Dutch oven. Add the andouille sausage slices and chicken pieces, frying them until lightly seared and browned, about 5 minutes.
- Sauté the vegetables: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook until the onion softens and the vegetables are tender, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add tomatoes and spices: Pour in the crushed tomatoes, then add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine all flavors.
- Add rice and broth: Stir in the uncooked white rice and chicken broth. 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 occasionally to prevent sticking.
- Add shrimp and finish cooking: Stir the peeled and deveined shrimp into the pot, cover again, and simmer for another 5 minutes or until the shrimp are fully cooked and pink.
- Garnish and serve: Remove from heat, garnish with freshly chopped green onions if desired, and serve hot.
- Optional feedback step: Please leave a rating and comment to let us know how you liked this recipe to help us keep providing quality recipes.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute andouille sausage with smoked kielbasa or chorizo if unavailable.
- Adjust cayenne pepper amount to control spiciness.
- Use long grain rice for best texture and avoid quick-cooking rice varieties.
- For a gluten-free option, ensure chicken broth and sausage are gluten-free.
- To add more heat, consider adding hot sauce or extra cayenne when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg
