Jambalaya W Shrimp Chicken and Sausage
Dive into the vibrant flavors of the South with this hearty Jambalaya with Shrimp, Chicken, and Sausage—a one-pot wonder that brings together tender chicken thighs, smoky andouille sausage, and succulent shrimp in a medley of bold Cajun spices. This recipe is a true crowd-pleaser, featuring a base of perfectly cooked long-grain white rice simmered with aromatic vegetables like bell peppers, onions, celery, and garlic, all infused with the rich flavors of paprika, thyme, and Cajun seasoning. Ready in just an hour, it's the ultimate comforting dish for lively weeknight meals or special gatherings. Garnished with fresh parsley and green onions, this classic Louisiana-inspired meal is as visually stunning as it is delicious. Embrace the taste of authentic Southern cooking with this easy-to-follow, flavor-packed jambalaya recipe!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken thighs, diced
- 12 ounces andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice, uncooked
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the diced chicken thighs and cook until browned, about 5-7 minutes. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and cook the sliced andouille sausage until browned. Remove and set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the onions, green bell pepper, and celery until soft, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute.
Add the chicken broth, diced tomatoes (with juices), uncooked rice, Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper to the skillet. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through.
Add the cooked chicken, sausage, and shrimp to the skillet. Stir to combine and cook for an additional 5-7 minutes, or until the shrimp is pink and cooked through.
Discard the bay leaves before serving.
Garnish with sliced green onions and chopped fresh parsley. Serve hot.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 979 mg | 21% | |
*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.
