Jumpin Jambalaya
Bursting with bold Cajun flavors, Jumpin’ Jambalaya is a one-pot wonder that's perfect for dinner parties or cozy family meals. This hearty recipe combines tender chicken thighs, smoky andouille sausage, and succulent shrimp, all simmered to perfection with aromatic vegetables, Cajun spices, and fluffy long-grain rice. Made in under an hour, this dish features layers of flavor thanks to a medley of garlic, paprika, and thyme, complemented by juicy diced tomatoes and a savory chicken stock base. Finished with fresh parsley, green onions, and a dash of hot sauce for a kick, this classic Southern dish is both satisfying and irresistibly flavorful. Easy, comforting, and packed with vibrant ingredients, Jumpin’ Jambalaya is your go-to recipe for an authentic taste of Louisiana.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs
- 12 ounces smoked andouille sausage
- 1 pound medium shrimp (peeled and deveined)
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic cloves (minced)
- 1 14-ounce can diced tomatoes (with juices)
- 3 cups chicken stock
- 1.5 cups long-grain white rice (uncooked)
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- hot sauce (optional, to serve)
Instructions
Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then sear them in the pot until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
Add the sliced andouille sausage to the pot and sauté for 3-4 minutes until browned. Remove and set aside with the chicken.
In the same pot, add the diced onion, bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, chicken stock, and rice. Add the Cajun seasoning, thyme, paprika, bay leaves, salt, and black pepper. Stir well to combine.
Return the chicken thighs and sausage to the pot, nestling them into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, add the shrimp to the pot, gently stirring it into the jambalaya. Cover and cook for another 10 minutes, or until the shrimp is pink and cooked through and the rice is tender.
Remove the bay leaves and discard. Taste and adjust seasoning with additional salt or Cajun seasoning if needed.
Garnish with sliced green onions and chopped parsley. Serve hot with optional hot sauce on the side.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 864 mg | 18% | |
*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.
