Finallywroteitdown Chicken Sausage and Shrimp Jambalaya
Get ready to savor the bold and irresistible flavors of the "Finallywroteitdown Chicken Sausage and Shrimp Jambalaya," a hearty one-pot meal that's a true celebration of Southern cuisine. Packed with tender chicken thighs, smoky andouille sausage, succulent shrimp, and the trinity of vegetables—onion, bell pepper, and celery—this jambalaya is a vibrant medley of tastes and textures. Slow-simmered with aromatic spices like smoked paprika, thyme, oregano, and a kick of cayenne, every spoonful delivers that signature Cajun depth and warmth. The fluffy long-grain rice soaks up the rich, tomato-based broth, making this dish a complete and satisfying meal. Perfect for weeknight family dinners or lively gatherings, it’s easily garnished with fresh parsley, green onions, and your favorite hot sauce for an added punch. Ready in under an hour and brimming with authentic flavor, this jambalaya recipe is as rewarding as it is unforgettable.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces cooked andouille sausage
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 14.5-ounce can diced tomatoes (with juice)
- 3 cups chicken broth
- 1.5 cups uncooked long-grain white rice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- to taste hot sauce (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned, about 5-6 minutes. Remove and set aside on a plate.
Add the sausage slices to the pot and cook until lightly browned, about 4-5 minutes. Remove and set aside with the chicken.
Lower the heat to medium and add the diced onion, green bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5-6 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes (with their juice), chicken broth, and uncooked rice to the pot. Stir well to combine.
Season with smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaves, salt, and black pepper. Mix thoroughly.
Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through and most of the liquid is absorbed.
Remove the bay leaves from the pot and discard.
Add the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
Taste and adjust the seasoning if needed.
Serve the jambalaya hot, garnished with sliced green onions and chopped parsley. Add hot sauce to taste, if desired.
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 7983 mg | 347% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.8 g | ||
| Protein | 314.9 g | 630% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 834 mg | 64% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5887 mg | 125% | |
*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.
