Description
A bold and flavorful one-pot dish loaded with juicy shrimp, smoky andouille sausage, tender chicken, and Creole-seasoned rice, making it the perfect Southern comfort meal.
Ingredients
Units
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For the Jambalaya:
- 2 tablespoons olive oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Sear the sausage: Heat olive oil in a large pan over medium heat. Add andouille sausage and cook until browned. Remove and set aside.
- Cook the chicken: In the same pan, add the diced chicken and cook until golden. Remove and set aside.
- Sauté the vegetables: Add onion, bell pepper, celery, and garlic to the pan. Sauté until soft and fragrant.
- Simmer the rice: Stir in diced tomatoes, rice, chicken broth, smoked paprika, oregano, thyme, cayenne, black pepper, salt, and bay leaves. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes.
- Add the shrimp and sausage: Once the rice is tender, stir in the cooked sausage and shrimp. Cook for an additional 5 minutes until the shrimp is pink and fully cooked.
- Serve: Remove bay leaves, garnish with green onions and fresh parsley, and enjoy!
Notes
- Adjust cayenne for spice preference.
- Use brown rice for a healthier twist (increase broth and cooking time).
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Creole, Southern
