Fundraiser Jambalaya
Bursting with bold flavors and Southern charm, Fundraiser Jambalaya is the ultimate crowd-pleaser for large gatherings and events. This one-pot wonder combines tender chicken thighs, smoky andouille sausage, succulent shrimp, and perfectly seasoned rice cooked with the classic trinity of onions, celery, and bell peppers. Infused with Cajun spices, aromatic herbs, and a hint of heat, this hearty dish is both comforting and packed with zesty flavor. Perfect for potlucks and community fundraisers, it serves up to 12 people, offering a delicious taste of Louisiana in every bite. Garnished with fresh scallions, parsley, and a dash of hot sauce, this jambalaya is easy to make, incredibly satisfying, and guaranteed to disappear from the table in no time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds andouille sausage
- 1.5 pounds boneless skinless chicken thighs
- 2 large, diced yellow onion
- 4 stalks, diced celery
- 2 large, diced green bell pepper
- 4 minced garlic cloves
- 28 ounces canned diced tomatoes
- 6 cups chicken stock
- 3 cups long-grain white rice
- 1.5 pounds shrimp, peeled and deveined
- 3 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 chopped scallions
- 0.25 cup, chopped parsley
- to taste hot sauce (optional)
Instructions
Heat a large, heavy-bottomed stockpot or Dutch oven over medium heat and add olive oil.
Slice the andouille sausage into thin rounds and add to the pot. Cook until browned, about 5 minutes, then remove with a slotted spoon and set aside.
Season chicken thighs with half of the Cajun seasoning and cook in the pot until browned on the outside, about 6-7 minutes. Remove and set aside with the sausage.
Add the diced onion, celery, and green bell pepper to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 additional minute.
Stir in the canned diced tomatoes, chicken stock, rice, paprika, thyme, oregano, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
Return the sausage and chicken to the pot. Stir to combine, cover with a lid, and let cook on low heat for about 20-25 minutes, stirring occasionally to prevent the rice from sticking.
Add the shrimp to the pot, nestling it into the rice mixture. Cover and cook for an additional 5-7 minutes or until the shrimp are fully cooked and pink.
Remove the pot from heat, discard bay leaves, and let sit for 5 minutes. Fluff the mixture with a fork and taste for seasoning, adding more salt, pepper, or Cajun seasoning if desired.
Garnish with chopped scallions and parsley. Serve with optional hot sauce for an extra kick.
Nutrition Facts
Calories |
6005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.3 g | 379% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 2527 mg | 842% | |
| Sodium | 11564 mg | 503% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 61.2 g | ||
| Protein | 548.1 g | 1096% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1432 mg | 110% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 8394 mg | 179% | |
*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.
