Jambalaya with Thanks to Pol Martin
Dive into the vibrant, soulful flavors of the South with this hearty **Jambalaya with Thanks to Pol Martin**, a savory one-pot wonder that’s sure to impress. Featuring tender cubes of chicken, smoky andouille sausage, and succulent shrimp, this dish is infused with Cajun spices, aromatic thyme, and the holy trinity of Southern cooking—onion, bell pepper, and celery. Simmered to perfection with diced tomatoes, chicken broth, and long-grain rice, this easy-to-follow recipe delivers a comforting, restaurant-quality meal in just over an hour. Topped with fresh parsley and green onions, this crowd-pleasing jambalaya is perfect for family dinners, gatherings, or anyone craving a taste of Louisiana's rich culinary heritage.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cubed
- 1 unit medium onion, diced
- 1 unit green bell pepper, diced
- 2 units celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 2.5 cups chicken broth
- 1.5 cups long-grain rice, uncooked
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 unit bay leaf
- 1 pound raw shrimp, peeled and deveined
- 2 units green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the andouille sausage slices to the pot and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set aside.
Add the cubed chicken thighs to the pot and cook until lightly browned and fully cooked, about 6-7 minutes. Remove the chicken and set aside with the sausage.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), chicken broth, uncooked rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Return the cooked sausage and chicken to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the mixture simmer for about 25 minutes or until the rice is tender, stirring occasionally to prevent sticking.
Once the rice is cooked, stir in the raw shrimp and cook for an additional 5-7 minutes or until the shrimp is pink and opaque.
Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the jambalaya with sliced green onions and chopped fresh parsley before serving.
Serve hot and enjoy the comforting flavors of this Cajun-inspired dish with family or friends.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 920 mg | 20% | |
*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.
