Jambalaya My Way
Get ready to spice up your dinner table with "Jambalaya My Way," a hearty, flavor-packed one-pot wonder that brings the best of Louisiana cuisine to your kitchen! This recipe combines tender chicken thighs, smoky Andouille sausage, and succulent shrimp with a vibrant blend of Cajun spices, fresh aromatics, and fluffy long-grain rice, all cooked together in a rich tomato and chicken broth base. With just 20 minutes of prep time and a simmering medley of bold flavors, this dish is perfect for satisfying a crowd or meal-prepping for the week. Garnished with green onions and fresh parsley for a burst of freshness, this customized jambalaya delivers authentic Southern comfort with a personal twist. Perfect for fans of Creole cooking, one-pot meals, and bold seasoning blends!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces Andouille sausage
- 1 pound raw large shrimp, peeled and deveined
- 1 large yellow onion, finely diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
2. Season the chicken thighs with salt and pepper, then sear them in the pot for 2-3 minutes per side until browned. Remove the chicken and set aside.
3. Add the Andouille sausage slices to the pot and cook until browned, about 3 minutes. Remove and set aside with the chicken.
4. In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and a pinch of salt. Cook for 1 minute until fragrant.
6. Add the rice to the pot and stir to coat it in the seasonings and vegetables.
7. Pour in the chicken broth and canned diced tomatoes (with their juices). Stir well to combine.
8. Return the browned chicken and sausage to the pot, along with the bay leaves. Bring the mixture to a boil.
9. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
10. After 20 minutes, add the shrimp to the pot. Stir gently and cover again. Cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the rice is tender.
11. Remove from heat and take out the bay leaves. Let the jambalaya rest for 5 minutes before serving.
12. Garnish with green onions and chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 913 mg | 19% | |
*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.
