Hambalaya Cornbread
Bring the bold flavors of Cajun cuisine to your table with this irresistible Hambalaya Cornbread, a comforting fusion of jambalaya-inspired ingredients and classic cornbread. Layered with tender andouille sausage, juicy chicken thighs, and succulent shrimp, this dish bursts with vibrant flavors from sautéed bell peppers, celery, onions, and a kick of Cajun seasoning. Nestled between layers of golden, buttery cornbread, each bite delivers a satisfying contrast of textures and tastes. Perfect as a hearty main dish or a crowd-pleasing side for gatherings, this one-pan wonder is easy to prepare and utterly captivating. Garnish with fresh scallions for a pop of color and flavor, and enjoy a dish that combines the soul of the South with the convenience of a baked casserole.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, diced
- 8 ounces medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons cajun seasoning
- 1 cup low-sodium chicken broth
- 14.5 ounces diced tomatoes, canned
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons chopped scallions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or cast-iron skillet and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
In the same skillet, add diced chicken thighs. Season lightly with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside with the sausage.
Add shrimp to the skillet, cooking just until pink and opaque, about 2-3 minutes. Remove and set aside with the other proteins.
In the same skillet, add diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and Cajun seasoning, cooking for 1 additional minute until fragrant.
Pour in the chicken broth and canned diced tomatoes (with juice). Bring to a simmer and return the sausage, chicken, and shrimp to the skillet. Let simmer for 5 minutes, then remove from heat.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Spread half of the cornbread batter evenly in the prepared baking dish. Layer the jambalaya mixture on top, spreading it evenly. Top with the remaining cornbread batter, spreading gently if needed.
Bake in the preheated oven for 30-35 minutes, or until the cornbread layer is golden brown and a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before serving. Optionally, garnish with chopped scallions before serving.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 587 mg | 12% | |
*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.
