Chicken Shrimp and Andouille Jambalaya
Dive into the bold, zesty flavors of Louisiana with this Chicken Shrimp and Andouille Jambalaya—a satisfying one-pot dish that’s brimming with Southern charm! Juicy chicken thighs, smoky Andouille sausage, and tender shrimp come together in a medley of perfectly seasoned long-grain rice, diced tomatoes, and the “holy trinity” of Creole cooking: onion, celery, and bell pepper. Infused with Cajun spices, paprika, and a hint of thyme, this hearty jambalaya is simmered to perfection, creating a symphony of textures and aromas in every bite. Ready in just one hour and perfect for feeding a crowd, this vibrant dish is garnished with fresh parsley and scallions for a burst of color and brightness. Whether you're hosting a Mardi Gras feast or cozying up for family dinner, this jambalaya recipe is your ticket to a flavorful celebration!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 1 Green bell pepper, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 cups Long-grain white rice
- 1 can (14.5 ounces) Diced tomatoes (with juices)
- 3 cups Chicken broth
- 1 teaspoon Paprika
- 2 teaspoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 Scallions (green onions), sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the Andouille sausage into 1/4-inch rounds. Set these aside.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
Add the sliced Andouille sausage to the same pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, green bell pepper, and celery over medium heat until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rice to the pot and stir well to coat it with the vegetable and oil mixture. Let the rice toast lightly for 1-2 minutes.
Pour in the canned diced tomatoes (with juices) and chicken broth. Stir well to combine.
Season the mixture with paprika, Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Stir everything together.
Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, add the shrimp to the pot. Stir gently and re-cover. Let the jambalaya cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the rice is tender.
Remove from heat, discard the bay leaves, and fluff the jambalaya with a fork.
Garnish with sliced scallions and chopped parsley before serving.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1753 mg | 584% | |
| Sodium | 11563 mg | 503% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 26.3 g | ||
| Protein | 312.3 g | 625% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5652 mg | 120% | |
*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.
