All American Jambalaya
Dive into the bold flavors of this All-American Jambalaya, a hearty one-pot wonder that brings a taste of the South straight to your kitchen. Loaded with tender chicken, juicy shrimp, and smoky andouille sausage, this vibrant dish is seasoned to perfection with a medley of thyme, paprika, and a touch of cayenne for that quintessential Creole kick. Fresh vegetables like bell peppers, celery, and onions provide the perfect aromatic base, while long-grain rice simmers to absorb every ounce of the rich tomato and chicken broth. Fast and foolproof, this 65-minute recipe is perfect for feeding a crowd or meal-prepping for the week. Garnish with fresh green onions and parsley for a finishing touch, and serve up a comforting bowl of jambalaya that’s sure to impress. Perfect keywords: "All-American jambalaya," "easy jambalaya recipe," "Creole-inspired dinner," "one-pot meals."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound chicken breast
- 1 large yellow onion
- 1 large green bell pepper
- 2 stalks celery stalks
- 4 cloves garlic
- 1 14-ounce can diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions
- 2 tablespoons parsley (optional, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Slice the andouille sausage into 1/2-inch rounds. Add it to the pot and cook for 4-5 minutes until browned. Remove with a slotted spoon and set aside.
Cut the chicken breast into bite-sized cubes. Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove and set aside with the sausage.
Dice the onion, green bell pepper, and celery. Mince the garlic. Add them to the pot and sauté for 5-7 minutes until softened and fragrant.
Stir in the diced tomatoes (including their juices), chicken broth, and rice. Add the thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
Add the shrimp to the pot. Cover again and cook for an additional 7-10 minutes until the shrimp are pink and cooked through and the rice is tender.
Remove the pot from the heat. Discard the bay leaves and let the jambalaya rest for 5 minutes.
Slice the green onions thinly. Top the jambalaya with green onions and parsley, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1576 mg | 525% | |
| Sodium | 10322 mg | 449% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.8 g | ||
| Protein | 307.6 g | 615% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 644 mg | 50% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5442 mg | 116% | |
*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.
