Forgotten Jambalaya
Discover the magic of "Forgotten Jambalaya," a one-pot masterpiece that brings Louisiana's vibrant flavors to your kitchen with minimal effort. This hearty dish combines tender chicken thighs, smoky andouille sausage, and succulent shrimp, perfectly seasoned with Cajun spices and simmered alongside aromatic vegetables, juicy tomatoes, and fluffy long-grain rice. With just 15 minutes of prep, this easy weeknight recipe lets your Dutch oven do the work, filling your home with irresistible Creole aromas. Perfectly balanced with the zesty heat of Cajun seasoning and a touch of thyme, this jambalaya is a comforting, crowd-pleasing classic that’s as rich in flavor as it is in tradition. Top with fresh parsley and green onions for a vibrant finish and serve hot to transport your taste buds straight to the Bayou!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 12 ounces Andouille sausage (sliced into rounds)
- 12 ounces Medium shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 Medium onion (finely chopped)
- 1 Green bell pepper (finely chopped)
- 2 Celery stalks (finely chopped)
- 3 Garlic cloves (minced)
- 14.5 ounces Diced tomatoes with juice
- 3 cups Low-sodium chicken broth
- 1.5 cups Uncooked long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Sliced green onions (for garnish)
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add chicken pieces and sausage to the pot. Cook until browned, about 5 minutes. Remove the chicken and sausage with a slotted spoon and set aside.
In the same pot, add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
Add minced garlic to the pot and cook for another minute, stirring frequently to prevent burning.
Stir in diced tomatoes with their juice, chicken broth, uncooked rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper.
Return the cooked chicken and sausage to the pot. Stir everything together to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
After 25-30 minutes, check to ensure the rice is cooked through and most of the liquid has been absorbed. If the mixture looks too dry, add a splash of chicken broth.
Gently stir in the shrimp. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaf, then taste and adjust seasoning with more salt or Cajun seasoning if desired.
Serve hot, garnished with green onions and chopped parsley.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1341 mg | 447% | |
| Sodium | 10481 mg | 456% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 32.3 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 566 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4896 mg | 104% | |
*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.
