My Jambalaya
Dive into the bold, soul-warming flavors of "My Jambalaya," a one-pot wonder brimming with Southern charm. This hearty dish combines perfectly seared andouille sausage, tender chicken thighs, and succulent shrimp, all nestled in a flavorful medley of Cajun-seasoned rice, vegetables, and aromatic spices. The holy trinity of onion, bell pepper, and celery provides the foundation for a rich, savory base, while garlic, thyme, and bay leaves elevate the depth of flavor. Simmered to perfection, this classic Louisiana-inspired recipe is easy to customize with a kick of hot sauce and a sprinkle of fresh green onions and parsley for garnish. Perfect for feeding a crowd, this vibrant jambalaya offers comfort and excitement in every spoonful, making it an irresistible choice for weeknight dinners or celebratory gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, diced
- 3 cloves minced garlic
- 14.5 ounces canned diced tomatoes
- 3 cups chicken broth
- 1.5 cups long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- hot sauce (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and cook until browned on both sides, about 5-6 minutes total. Remove the chicken and set aside. Once cooled, chop the chicken into bite-sized pieces.
In the same pot, add the onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Stir in the diced tomatoes (with their juices), chicken broth, and rice.
Add the cooked sausage and chicken back into the pot, along with the Cajun seasoning, dried thyme, bay leaves, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
Remove the bay leaves and give the jambalaya a final stir. Taste and adjust seasonings if needed.
Serve hot, garnished with sliced green onions, chopped parsley, and a drizzle of hot sauce, if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1041 mg | 22% | |
*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.
