Louisiana Jambalaya
Dive into the bold and vibrant flavors of Louisiana with this hearty Jambalaya recipe—a one-pot wonder that’s as comforting as it is flavorful. Packed with smoky andouille sausage, tender chicken, and succulent shrimp, this dish is a feast of textures and tastes. A medley of aromatic veggies, including onion, green bell pepper, and celery, forms the classic Creole trinity, while Cajun seasoning, thyme, and paprika bring just the right amount of spice. Simmered with long-grain rice in a tomato-infused broth, this satisfying meal is perfect for gatherings or weeknight dinners. Ready in under an hour and garnished with fresh parsley and scallions, this authentic Louisiana Jambalaya will transport your taste buds directly to the heart of the South!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound chicken (thighs or breasts), cut into bite-sized pieces
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 14.5 ounces canned diced tomatoes, with juice
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 pound shrimp, peeled and deveined
- 0.25 cup scallions, sliced (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
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 4-5 minutes. Remove the sausage and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the chicken pieces and season lightly with salt and pepper. Cook until browned on all sides, about 5-6 minutes. Remove the chicken and set it aside with the sausage.
In the same pot, add the onion, bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
Stir in the garlic and cook for 1 minute until fragrant.
Add the rice and stir to coat it in the oil and vegetable mixture. Toast the rice for 2-3 minutes.
Pour in the chicken broth and canned diced tomatoes with their juice. Stir to combine.
Add the cajun seasoning, dried thyme, dried oregano, and paprika. Stir well.
Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
Stir in the shrimp, cover, and continue cooking for an additional 5-7 minutes, or until the shrimp is pink and cooked through.
Taste and adjust seasoning as needed.
Remove from heat and let the jambalaya rest for 5 minutes before serving.
Garnish with sliced scallions and fresh parsley, if desired.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 8588 mg | 373% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.5 g | ||
| Protein | 330.0 g | 660% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 632 mg | 49% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5780 mg | 123% | |
*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.
