Gulf Coast Jambalaya
Dive into the vibrant flavors of the Gulf Coast with this hearty and authentic Gulf Coast Jambalaya! Packed with smoky andouille sausage, tender chicken thighs, succulent shrimp, and perfectly seasoned long-grain rice, this one-pot wonder delivers a symphony of bold Cajun spices and fresh ingredients in every bite. A fragrant medley of onions, bell peppers, celery, garlic, and tomatoes creates the base for this classic Southern dish, while rich chicken broth and a touch of fiery Cajun seasoning bring it all together. Perfect for a cozy family dinner or a celebration with friends, this recipe is ready in under an hour and delivers a warm, comforting meal bursting with authentic Louisiana charm. Finish with a sprinkling of green onions and fresh parsley for a pop of color and freshness that'll keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes, with juices
- 2.5 cups chicken broth
- 1.5 cups long-grain white rice
- 1.5 tablespoons cajun seasoning
- 1 pound shrimp, peeled and deveined
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Slice the andouille sausage into 1/2-inch rounds and add them to the pot. Cook until browned, about 5 minutes. Remove the sausage using a slotted spoon and set aside.
Cut the chicken thighs into bite-sized pieces, season with a pinch of salt and pepper, and add to the pot. Cook until browned on all sides, about 5 minutes. Remove the chicken and set aside with the sausage.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes (with their juices), chicken broth, and Cajun seasoning to the pot. Stir well to combine.
Stir in the uncooked rice, then return the cooked sausage and chicken to the pot. Mix everything together evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with sliced green onions and fresh chopped parsley before serving.
Serve hot and enjoy your Gulf Coast Jambalaya!
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 9300 mg | 404% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.9 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4016 mg | 85% | |
*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.
