Easy and Delicious Jambalaya
Dive into the bold and comforting flavors of the South with this Easy and Delicious Jambalaya recipe, a one-pot wonder perfect for weeknight dinners or special gatherings. This hearty dish features smoky andouille sausage, tender chicken thighs, plump shrimp, and a medley of fragrant spices like Cajun seasoning, thyme, and paprika. Combined with colorful veggies, juicy tomatoes, and fluffy long-grain rice, it creates a vibrant and satisfying meal with minimal effort. Ready in just one hour, this recipe offers the authentic taste of Louisiana with simple steps and pantry-friendly ingredients. Serve this savory jambalaya hot, garnished with fresh parsley, for a crowd-pleasing meal that's sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 1 pound cooked shrimp (peeled and deveined)
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Slice the andouille sausage into rounds and brown them in the skillet for 4-5 minutes. Remove and set aside.
Season the chicken thighs with a pinch of salt and pepper. Add them to the skillet and cook until browned on both sides, about 6-8 minutes. Remove and set aside.
In the same skillet, cook the onion, bell pepper, and celery until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes (with their juice), chicken broth, rice, Cajun seasoning, thyme, oregano, paprika, bay leaf, and a pinch of salt and black pepper.
Return the cooked sausage and chicken (cut into bite-sized pieces) to the skillet. Stir everything together.
Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
Gently fold in the cooked shrimp and let it heat through for 2-3 minutes.
Discard the bay leaf. Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1853 mg | 618% | |
| Sodium | 13230 mg | 575% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 26.3 g | ||
| Protein | 325.1 g | 650% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 590 mg | 45% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5484 mg | 117% | |
*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.
