Four Meat Jambalaya
Dive into the bold and hearty flavors of *Four Meat Jambalaya*, a one-pot Southern classic that’s brimming with savory goodness. This irresistible dish combines tender chicken thighs, spicy andouille sausage, smoky diced ham, and succulent shrimp, creating a medley of proteins that’s as satisfying as it is flavorful. Enhanced with the holy trinity of Cajun cooking—onions, bell peppers, and celery—this recipe is infused with aromatic garlic, Cajun seasoning, and thyme for a taste of Louisiana in every bite. Simmered together with long-grain rice in a rich, tomato-based broth, this jambalaya is perfect for feeding a crowd or spicing up your weeknight dinner rotation. Garnished with fresh parsley and green onions, it’s both vibrant and comforting, making it a must-try for fans of authentic comfort food.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1 cup ham, diced
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain rice
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces, and slice the andouille sausage into 1/4-inch rounds.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5–6 minutes. Remove the chicken and set aside.
Add the andouille sausage to the pot and cook until browned, about 3–4 minutes. Remove and set aside with the chicken.
Heat the remaining 1 tablespoon of olive oil in the pot. Add the diced onion, green bell pepper, and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes with their juices, chicken broth, and rice. Stir well to combine.
Season the mixture with Cajun seasoning, dried thyme, bay leaves, salt, and black pepper.
Return the browned chicken, sausage, and diced ham to the pot, stirring to distribute evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20–25 minutes, stirring occasionally to prevent sticking.
Add the shrimp during the last 5 minutes of cooking. Stir to ensure they cook evenly until they turn pink and opaque.
Once the rice is tender and the liquid has been absorbed, remove the pot from heat and discard the bay leaves.
Garnish with sliced green onions and freshly chopped parsley before serving.
Serve hot and enjoy this comforting Four Meat Jambalaya!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 999 mg | 21% | |
*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.
