Jambalaya with a Twist
Dive into the bold, vibrant flavors of the South with our "Jambalaya with a Twist," a hearty one-pot meal that takes a classic Creole dish to new heights. This delicious recipe blends the smoky spice of andouille sausage, tender chicken thighs, and succulent shrimp with a medley of fresh vegetables and fragrant seasonings like smoked paprika, Cajun spices, and dried thyme. The real twist? The addition of creamy coconut milk, which adds a luscious, unexpected depth to the traditional tomato-based broth. Simmered with long-grain rice to perfection, this soul-warming dish is finished with a sprinkle of fresh parsley and scallions for a burst of greenery and served with optional hot sauce for an extra kick. Perfect for weeknight dinners or special occasions, this jambalaya is a tantalizing fusion of comfort and creativity that's sure to wow your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced
- 1 pound Boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 ounces Medium shrimp, peeled and deveined
- 1 large Yellow onion, diced
- 2 medium Bell peppers (red and green), diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 4 cups Chicken stock
- 2 cups Uncooked long grain rice
- 1 cup Coconut milk
- 2 teaspoons Smoked paprika
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Scallions, chopped (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Hot sauce (optional)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
Season the chicken thigh pieces with salt and pepper. Add them to the pot and cook until browned on all sides, about 5 minutes. Remove and set aside with the sausage.
Add the remaining tablespoon of olive oil to the pot. Sauté the onion, bell peppers, and celery until softened, about 5-7 minutes.
Stir in the minced garlic, smoked paprika, Cajun seasoning, and thyme. Cook for 1 minute until fragrant.
Add the canned diced tomatoes with their juices and the chicken stock. Stir to combine.
Stir in the rice, bay leaf, and the cooked sausage and chicken. Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Add the coconut milk and shrimp to the pot. Stir gently and cook for another 5-7 minutes, or until the shrimp are pink and fully cooked, and the rice is tender.
Remove from heat and discard the bay leaf.
Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired.
Garnish with chopped scallions and parsley before serving.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 915 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.
