Jambalaya Recipe

Cajun · Main course · 65 min total

A hearty one-pot Louisiana classic with smoky andouille, chicken, and shrimp, seasoned with the holy trinity of Cajun cooking.

Ingredients

• 1 tbsp vegetable oil
• 8 oz andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 1/2 cups long-grain white rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until browned, about 3 minutes. Remove with a slotted spoon and set aside.
2. Add chicken to the pot and cook until browned on all sides, about 5 minutes. Remove and set aside with sausage.
3. Reduce heat to medium. Add onion, bell pepper, and celery (the 'holy trinity') and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in diced tomatoes, chicken broth, rice, salt, black pepper, smoked paprika, cayenne, thyme, and bay leaves. Return sausage and chicken to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes.
6. Remove lid and gently stir in shrimp. Cover and cook 5-7 minutes more, until shrimp are pink and rice is tender. Remove bay leaves.
7. Fluff with a fork and garnish with green onions. Serve hot.

Tips

• For extra heat, add a dash of hot sauce at the table.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe freezes well; thaw overnight in the fridge and reheat gently.

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