New Orleans Style Jambalaya
Dive into the bold and rich flavors of New Orleans with this authentic New Orleans Style Jambalaya recipe—an irresistible one-pot classic packed with hearty ingredients and vibrant Creole spices. Tender chicken thighs, smoky andouille sausage, and succulent shrimp come together with the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—creating a medley of textures and tastes. Simmered with long-grain white rice, diced tomatoes, and a kick of Creole seasoning, this dish offers the perfect balance of savory and spicy with optional cayenne for heat lovers. Ready in just over an hour, this easy jambalaya recipe is a crowd-pleaser ideal for weeknight meals or entertaining. Finish with fresh green onions and parsley for a pop of color and serve up this comforting, rustic dish straight from the heart of Louisiana!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces smoked andouille sausage
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 14.5 ounces diced tomatoes (with juice)
- 3 cups chicken broth
- 1.5 cups long-grain white rice (uncooked)
- 2 tablespoons Creole seasoning
- 0.5 teaspoons cayenne pepper (optional, for added spice)
- 2 bay leaves
- 3 stalks green onions (sliced, for garnish)
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sausage. Cook until the chicken starts to brown and the sausage is slightly caramelized, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Stir in the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Pour in the diced tomatoes (with their juice) and scrape the bottom of the pot to deglaze and release any browned bits.
Stir in the chicken broth, rice, Creole seasoning, cayenne pepper (if using), bay leaves, salt, and black pepper. Mix well.
Return the cooked chicken and sausage to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
Once the rice is cooked, add the shrimp to the pot. Stir gently and cover. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the pot. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with sliced green onions and chopped parsley before serving. Serve hot and enjoy your authentic New Orleans Style Jambalaya!
Nutrition Facts
Calories |
4141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1653 mg | 551% | |
| Sodium | 11498 mg | 500% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 33.4 g | ||
| Protein | 315.6 g | 631% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 641 mg | 49% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5683 mg | 121% | |
*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.
