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Jambalaya

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 600
A flavorful one-pot dish combining chicken, sausage, shrimp, and rice with a blend of spices.

Ingredients

Main Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 11 ounces fully-cooked andouille sausage, sliced
  • 2 tablespoons Cajun seasoning ((1 tablespoon for chicken, 1 tablespoon for mixture))
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, deseeded and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups uncooked long grain white rice, rinsed
  • 1 leaf bay leaf
  • 1 15-ounce can crushed tomatoes
  • 3 cups low-sodium chicken broth
  • 1 pound large shrimp, peeled and deveined ((in the 16-20 count range))
  • to taste salt and pepper
  • as needed sliced green onions and chopped parsley, for garnish

Instructions 

  • Heat olive oil in a large pot over medium heat. Add chicken and cook until browned.
  • Add sausage, Cajun seasoning, onion, bell peppers, celery, garlic, and red pepper flakes. Cook until vegetables are softened.
  • Stir in rice, bay leaf, crushed tomatoes, and chicken broth. Bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes.
  • Add shrimp and cook until pink and cooked through, about 5 minutes.
  • Season with salt and pepper, garnish with green onions and parsley before serving.

Notes

For extra flavor, let the jambalaya sit for a few minutes before serving.
Calories: 600kcal
Cost: $15
Course: Main Course
Cuisine: Creole
Keyword: Chicken