A1 Ultimate Jambalaya
Dive into the bold, soulful flavors of the A1 Ultimate Jambalaya, a one-pot masterpiece that brings the essence of classic Creole cuisine straight to your table. Brimming with tender chicken thighs, smoky andouille sausage, juicy shrimp, and a vibrant medley of vegetables, this hearty dish is infused with bold Cajun spices, thyme, and paprika for an irresistible depth of flavor. Perfectly cooked long-grain rice soaks up the spiced tomato broth, creating a satisfying and fragrant base. Ready in just an hour, this easy-to-follow recipe delivers restaurant-quality jambalaya that's perfect for weeknight dinners or festive gatherings. Garnished with fresh scallions and parsley, each spoonful bursts with authentic Southern charm.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (cut into 1-inch cubes)
- 12 ounces smoked andouille sausage (sliced into thin rounds)
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juice)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 stalks scallions (chopped, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- salt (to taste)
- black pepper (to taste)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thighs, season lightly with salt and pepper, and cook until browned on both sides, about 5-6 minutes. Remove the chicken and set aside.
In the same pot, add the andouille sausage and cook for 3-4 minutes until nicely browned. Remove and set aside with the chicken.
Add the remaining olive oil to the pot. Toss in the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened and slightly caramelized.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced tomatoes (with their juice), chicken broth, rice, Cajun seasoning, dried thyme, paprika, and bay leaf. Stir well to combine.
Return the chicken thighs and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the shrimp to the pot, pushing them gently into the rice mixture. Cover again and cook for an additional 5 minutes, or until the shrimp are pink and opaque.
Remove the pot from the heat and discard the bay leaf. Taste and adjust seasoning with salt and black pepper, as needed.
Garnish the jambalaya with chopped scallions and parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
