Easy Cajun Jambalaya
Dive into bold Louisiana flavors with this Easy Cajun Jambalaya, a one-pot marvel that brings vibrant Creole and Cajun cuisine right to your dinner table! Packed with smoky andouille sausage, tender chicken, juicy shrimp, and a medley of fresh vegetables, this dish is simmered to perfection with fragrant Cajun spices, paprika, and thyme. The long-grain rice cooks directly in seasoned chicken broth and diced tomatoes, soaking up every ounce of savory goodness. Ready in just 50 minutes, this hearty, flavor-packed meal is perfect for weeknight dinners or casual gatherings. Garnished with fresh green onions and parsley, it's a comforting, colorful dish that's as easy to make as it is to savor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken breasts, diced
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 pieces celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces diced tomatoes with juices
- 3 cups chicken broth
- 1.5 cups uncooked long-grain white rice
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions, sliced (for garnish)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Add the sliced andouille sausage to the pot. Cook for 3-4 minutes, stirring frequently, until browned. Remove the sausage and set it aside.
In the same pot, add the diced chicken and cook until lightly browned, about 5 minutes. Remove the chicken and set it aside with the sausage.
Add the diced onion, green bell pepper, and celery to the pot. Cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the diced tomatoes with their juices and stir, scraping up any browned bits from the bottom of the pot.
Add the chicken broth, uncooked rice, Cajun seasoning, paprika, thyme, salt, and black pepper. Stir to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, fold in the shrimp evenly across the top. Cover and cook for an additional 5 minutes, or until the shrimp are pink and fully cooked.
Remove the pot from heat and let it sit, covered, for 5 minutes to let the flavors meld.
Fluff the jambalaya with a fork and garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1031 mg | 22% | |
*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.
