Jambalaya Recipe
Enjoy the vibrant flavors of this delicious one-pot Jambalaya packed with juicy chicken, zesty shrimp, tender rice, and fiery andouille sausage.
Servings: 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 2 bell peppers diced (you can use red, green, yellow, orange, etc.)
- salt and fresh ground black pepper to taste
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cubed
- ¼ teaspoon sweet paprika
- 1 teaspoon dried oregano
- 6 ounces andouille sausage sliced into ¼-inch rounds
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 1 cup long grain rice
- 1 teaspoon cajun seasoning or to taste
- 1 pound raw shrimp peeled and deveined
- 2 green onions thinly sliced, for garnish
- chopped fresh parsley for garnish
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
- Remove from heat and garnish with sliced green onions and parsley.
- Serve.
Notes
- Chicken: I use boneless, skinless chicken breasts, but this tastes great with boneless, skinless chicken thighs, too.
- Andouille Sausage: If you can't find andouille sausage or want to try something different, you can use polish kielbasa or chorizo.
- Rice: Long grain rice is the best choice for jambalaya as it cooks up fluffy and separate, creating a better texture.
- Broth: Use a rich chicken (or seafood) broth to cook your jambalaya. This will add depth and more flavor to the dish.
- Seasonings: Adjust the ingredients and seasonings to suit your tastes.
Nutrition
Calories: 365kcal | Carbohydrates: 35g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 498mg | Potassium: 839mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1749IU | Vitamin C: 62mg | Calcium: 65mg | Iron: 2mg
