Everything Jambalaya or Jambalika
Indulge in the rich, bold flavors of "Everything Jambalaya or Jambalika," a one-pot classic that celebrates the vibrant tastes of the South! This hearty dish combines andouille sausage, tender chicken thighs, and succulent shrimp with a medley of aromatic vegetables, including onion, green bell pepper, and celery, all seasoned with a robust blend of Cajun spices. Simmered alongside fluffy white rice in tangy diced tomatoes and savory chicken broth, this jambalaya is a symphony of smoky, spicy, and savory notes. Perfect for a comforting family dinner or a festive gathering, it’s garnished with fresh parsley and green onions for a bright finish. Whether served with a splash of hot sauce for extra heat or enjoyed as is, this irresistible recipe delivers big flavor in just under an hour, making it a must-try for fans of Creole cooking. Seafood lovers, spice enthusiasts, and comfort food aficionados alike will adore this quintessential Louisiana dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1 cup white rice, uncooked
- 2.5 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- optional hot sauce, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes. Remove from the pot and set aside.
In the same pot, add the chicken pieces and cook until browned on all sides, about 8 minutes. Remove and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the Cajun seasoning, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute, coating the vegetables with the spices.
Add the canned diced tomatoes (with their juices), bay leaves, uncooked rice, and chicken broth to the pot. Stir well to combine.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
After 20 minutes, remove the lid and gently fold in the shrimp. Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the rice is tender.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves.
Fluff the jambalaya with a fork, garnish with chopped green onions and parsley, and serve hot. Add hot sauce to taste, if desired.
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 11506 mg | 500% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 30.5 g | ||
| Protein | 306.3 g | 613% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 670 mg | 52% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5694 mg | 121% | |
*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.
