Jambalaya Authentic
Dive into the heart of Louisiana cuisine with this authentic jambalaya recipe, a one-pot wonder bursting with bold Creole flavors! Featuring tender chicken thighs, smoky andouille sausage, and succulent shrimp, this dish is layered with aromatics like onions, celery, and bell peppers, seasoned with a blend of paprika, thyme, and cayenne for the perfect kick. The rice soaks up the savory medley of chicken broth, tomatoes, and spices, creating a satisfying, hearty meal in under an hour. Garnished with fresh parsley and scallions, this jambalaya is perfect for feeding a crowd or spicing up your weeknight dinner menu. Whether you're a seasoned cook or new to Cajun cooking, this easy yet authentic recipe will transport your taste buds straight to New Orleans!
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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 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1.5 cups white long-grain rice
- 14.5 ounces diced tomatoes (canned)
- 3 cups chicken broth
- 2 bay leaves
- 1 pound jumbo shrimp, peeled and deveined
- 4 scallions, sliced for garnish
- 0.25 cup fresh parsley, chopped for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Slice the andouille sausage into rounds and add to the pot. Cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and add them to the same pot. Cook until browned and no longer pink, about 6–7 minutes. Remove and set aside with the sausage.
Add the remaining tablespoon of olive oil to the pot. Sauté the onion, green bell pepper, and celery over medium heat until softened, about 5 minutes.
Stir in the garlic, paprika, thyme, oregano, and cayenne pepper, cooking for 1–2 minutes until fragrant.
Add the uncooked rice and cook, stirring frequently, for 2–3 minutes to lightly toast the grains.
Pour in the diced tomatoes with their juices, chicken broth, and add the bay leaves. Stir to combine.
Return the sausage and chicken to the pot. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
Add the shrimp on top of the jambalaya. Cover and cook for an additional 5–7 minutes until the shrimp are pink and fully cooked.
Remove from heat, discard the bay leaves, and garnish with sliced scallions and chopped parsley before serving.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1054 mg | 22% | |
*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.
