Jambalaya Recipe
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, (diced)
- 2 celery ribs, (diced)
- 2 bell peppers, (diced (you can also use red, green, yellow, etc.))
- salt and fresh ground pepper, (to taste)
- 3 cloves garlic, (minced)
- 1 pound boneless skinless chicken breasts, (cubed)
- 1/4 teaspoon sweet paprika
- 1 teaspoon oregano
- 6 ounces andouille sausage, (sliced into ¼-inch rounds)
- 2 tablespoons tomato paste
- 2 cups low-sodium fat free chicken broth
- 1 (14.5-oz can) diced tomatoes
- 1 cup long grain rice
- 1 teaspoon cajun seasoning, (or to taste,)
- 1 pound shrimp, (peeled and deveined)
- 2 green onions, (thinly sliced, for garnish)
- dried parsley, (for garnish)
Directions
- 1
In a large Dutch oven heat olive oil over medium heat.
- 2
Add onions, celery, and bell peppers and season with salt and pepper.
- 3
Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- 4
Stir in chicken and add sweet paprika and oregano.
- 5
Cook for 5 minutes, or until chicken is browned on all sides.
- 6
Stir in prepared sausage and tomato paste; cook for 1 minute.
- 7
Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- 8
Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- 9
Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- 10
Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- 11
Remove from heat.
- 12
Garnish with sliced green onions and dried parsley.
- 13
Serve.