Description
This classic Creole Jambalaya recipe combines smoky andouille sausage, tender chicken, and succulent shrimp with a medley of fresh vegetables and aromatic spices. Simmered with long-grain white rice in a flavorful tomato and chicken broth base, this one-pot dish offers a hearty, comforting meal perfect for any occasion.
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
- 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 for garnish
Liquids & Canned Goods
- 14 ounces can crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon vegetable oil
Spices & 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 meats: Heat vegetable oil over medium heat in a large Dutch oven. Add the sliced andouille sausage and chicken pieces and fry until they are 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 becomes soft and translucent, stirring occasionally.
- Add garlic: Stir in minced garlic and cook for about 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 thoroughly to combine all ingredients evenly.
- Cook rice and simmer: Stir in the uncooked white rice followed by the chicken broth. Bring the mixture to a rolling boil, then reduce heat to medium-low. Cover the pot and let it simmer for about 20 minutes, stirring every few minutes to prevent sticking, until the rice is just cooked through.
- Add shrimp and finish cooking: Stir in the peeled and deveined shrimp, cover the pot again, and allow to simmer for an additional 5 minutes or until the shrimp turn pink and are cooked through.
- Serve: Garnish with freshly chopped green onions if desired. Serve hot and enjoy your flavorful jambalaya!
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute chicken broth with vegetable broth to make this dish dairy-free and slightly lighter.
- Use fresh spices when possible for maximum flavor.
- If preferred, use brown rice but increase the simmering time to about 40 minutes or until tender.
- If you want less heat, reduce or omit cayenne pepper.
- Adding a splash of hot sauce at serving time can enhance the dish further for spice lovers.
- Ensure to peel and devein shrimp properly to avoid any gritty texture.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 135 mg
