Jambalaya 1
Experience a taste of New Orleans with "Jambalaya 1," a hearty, flavor-packed classic bursting with bold Cajun spices and fresh ingredients. This one-pot wonder combines tender bites of chicken, smoky andouille sausage, and succulent shrimp, all simmered together with aromatic vegetables, long-grain white rice, and a medley of vibrant seasonings like thyme, paprika, and Cajun seasoning. Enhanced with the tangy richness of diced tomatoes and a zesty optional kick of hot sauce, this jambalaya is perfect for a comforting family dinner or a festive gathering. Ready in just about an hour and garnished with fresh parsley and green onions, it’s a satisfying and visually stunning dish that brings authentic Southern charm to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound chicken breast
- 1 pound medium shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes, with juices
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon hot sauce (optional)
- 2 tablespoons chopped parsley (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Slice the andouille sausage into 1/4-inch thick rounds. Add the sausage to the pot and sauté for 3-4 minutes until browned. Remove the sausage and set it aside.
Cut the chicken breast into bite-sized pieces. In the same pot, add the remaining tablespoon of olive oil and cook the chicken for 4-5 minutes until lightly browned. Remove and set aside with the sausage.
Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, rice, Cajun seasoning, thyme, paprika, and optional hot sauce. Stir well to combine.
Return the browned sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the shrimp to the pot. Stir gently and cover for another 5-7 minutes until the shrimp are pink and fully cooked, and the rice is tender.
Taste and adjust seasonings as needed. Remove from heat and let rest, covered, for 5 minutes.
Garnish with chopped parsley and sliced green onions before serving. Enjoy your classic jambalaya!
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1576 mg | 525% | |
| Sodium | 12338 mg | 536% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 24.5 g | ||
| Protein | 315.3 g | 631% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 589 mg | 45% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5339 mg | 114% | |
*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.
