Jambalaya
Ingredients
- 3 tbspolive oil
- 1 lbboneless
skinless chicken thighs, cut into bite-sized pieces
- 1 tbspcreole seasoning
can sub cajun seasoning
- 12 ozandouille sausage
sliced
- 1 mediumwhite onion
diced
- 1 largegreen bell pepper
diced
- 2ribs celery
diced
- 6 clovesgarlic
minced
- 1 tspdried oregano
- ¾ tspsalt
see notes below
- 2 largebay leaves
- 14 oztomato sauce
- 2 ¼ clow-sodium chicken stock
- 1 ½ clong grain white rice
- 3green onions
minced
- 2 tbspflat-leaf parsley
for garnishing
- ½ lblarge shrimp
- 2 tspcreole seasoning
can sub cajun seasoning
- 2 tbspolive oil
Directions
Make the jambalaya
- 1
Pat the chicken pieces very dry with paper towels and season with 1 tablespoon of the Creole seasoning.
- 2
Heat a large Dutch oven to medium heat with the olive oil and add the chicken. Cook until browned on all sides then remove it to a plate with a slotted spoon. Add the Andouille and cook for a few minutes or until browned then remove to the same plate as the chicken and tent with foil to keep warm.
- 3
Add the diced onion, peppers, and celery along with a pinch of salt and saute until soft (about 12-15 minutes). If the pot starts to burn add a few ounces of water to scrape up the browned bits. Add the garlic and cook for another 2 minutes or until fragrant.
- 4
Add the rice and mix well to coat each kernel with the oil. Return the sausage and chicken to the pot and add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Turn the heat to high and bring to a boil while scraping the bottom of the pot with a wooden spoon to dislodge any brown bits.
- 5
Once boiling, turn the heat to low. With a wooden spoon make sure there is no sticking then cover with a lid. Cook the rice until just tender but not mushy (about 25 minutes). At the halfway point, quickly remove the lid and stir the rice so that there is no sticking. See notes below for oven method.
Meanwhile, cook the shrimp
- 1
Season the shrimp with Creole seasoning.
- 2
Heat a large pan to medium heat and add the olive oil. Once shimmering, add the shrimp and cook for roughly 1 minute per side or until the shrimp are almost cooked. Remove the shrimp from the pan to a plate and tent with foil.
- 3
Once the rice is tender, uncover the pot and add the shrimp. Fluff the rice with a fork and top with green onion and parsley. Serve immediately. Enjoy!
Jambalaya
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, hearty meal that captures the spirit of Louisiana? This easy one-pot Jambalaya brings together tender chicken, smoky andouille sausage, and succulent shrimp in a symphony of flavors that you'll want to make over and over again.
Why This Jambalaya Works
This recipe stands out as an easy one-pot meal, simplifying the cooking process without sacrificing any of the rich, complex flavors Jambalaya is famous for. By combining various proteins like chicken, shrimp, and andouille sausage with aromatics and rice, it builds incredible depth in a single pot, making it both convenient and deeply satisfying.
What to Expect
Prepare for a truly satisfying experience. Each spoonful delivers a rich, savory flavor profile, with the spicy kick of andouille sausage complementing the juicy chicken and plump shrimp. The long grain white rice absorbs all the wonderful spices and sauces, creating a perfectly textured, cohesive dish. It's a comforting, substantial meal that transports your taste buds straight to the heart of Louisiana.
Customization & Variations
Flexibility is key for a home cook. If you prefer to adjust the spice level, simply reduce or increase the amount of creole seasoning, or its interchangeable counterpart, cajun seasoning. While this recipe shines with all three proteins, you could emphasize one or two by slightly increasing their quantities if desired.
Serving & Context
This Jambalaya is a complete meal in itself, perfect for a cozy family dinner or feeding a hungry crowd. Garnish generously with fresh green onions and flat-leaf parsley just before serving to add a vibrant touch and fresh flavor.