Pretty Dog Gone Easy Jambalaya Jambalaya
Transform your dinner table with the bold flavors of "Pretty Dog Gone Easy Jambalaya Jambalaya," a hearty one-pot recipe packed with Cajun flair. Featuring tender chicken thighs, smoky andouille sausage, and succulent shrimp, this dish balances savory meats with a medley of aromatic veggies like bell peppers, onions, and celery. The rich blend of paprika, Cajun seasoning, and thyme infuses every grain of fluffy long-grain rice with irresistible flavor. Ready in just about an hour with simple, step-by-step instructions, this jambalaya is the perfect crowd-pleaser for busy weeknights or casual gatherings. Garnished with fresh parsley for a pop of color and freshness, it's a satisfying and vibrant meal that’s as easy to prepare as it is delicious. Enjoy the ultimate Southern comfort food today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces)
- 12 ounces andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juices)
- 2 cups chicken broth
- 1.5 cups long-grain white rice
- 2 teaspoons paprika
- 2 teaspoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon ground black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the sliced andouille sausage. Cook until browned, about 3-4 minutes. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the onion, green bell pepper, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the diced tomatoes and their juices, chicken broth, and uncooked rice.
Season with paprika, cajun seasoning, dried thyme, salt, pepper, and toss in the bay leaf.
Return the browned chicken and sausage to the pot, stirring everything to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent the rice from sticking.
Add the shrimp to the pot during the last 5 minutes of cooking. Stir, cover, and cook until the shrimp are pink and cooked through.
Remove the bay leaf and adjust seasoning as needed.
Garnish with fresh parsley and serve hot!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 894 mg | 19% | |
*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.
