Cajun Jambalaya Emeril Lagasse
Dive into the bold and flavorful world of Louisiana cuisine with this Cajun Jambalaya recipe inspired by Emeril Lagasse. Bursting with vibrant spices, tender chicken thighs, juicy Andouille sausage, and succulent shrimp, this one-pot wonder is a celebration of hearty ingredients and classic Creole flavors. A medley of fresh aromatics like onion, bell pepper, and celery—known as the "holy trinity" of Cajun cooking—pairs seamlessly with perfectly seasoned rice simmered in a rich blend of chicken broth and diced tomatoes. With a touch of cayenne for a spicy kick and a sprinkle of fresh parsley and green onions for a bright finish, this dish is an irresistible comfort food perfect for feeding a crowd. Ready in just about an hour, it's a soul-warming recipe that brings the authentic taste of New Orleans straight to your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 pound Andouille sausage (sliced into 1/4-inch rounds)
- 1 medium yellow onion (chopped)
- 1 large bell pepper (chopped, any color)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 cups white rice (uncooked)
- 3.5 cups chicken broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 pound raw shrimp (peeled and deveined)
- 3 stalks green onions (sliced for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the sliced Andouille sausage and cook until browned, about 4 minutes. Remove and set aside.
Add the onion, bell pepper, and celery to the pot, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the paprika, thyme, oregano, cayenne pepper, salt, and black pepper to the vegetables. Stir to coat evenly.
Return the cooked chicken and sausage to the pot. Add the uncooked rice and stir well to combine all the ingredients.
Pour in the chicken broth and the canned diced tomatoes with their juices. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the raw shrimp to the pot, ensuring they are evenly distributed. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the pot from heat and let the jambalaya sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the jambalaya with a fork and garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
4689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1618 mg | 540% | |
| Sodium | 9218 mg | 401% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 36.1 g | ||
| Protein | 337.5 g | 675% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 808 mg | 62% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 6119 mg | 130% | |
*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.
