So Ez Jambalaya
Discover the vibrant, crowd-pleasing flavors of the South with this "So Ez Jambalaya" recipe—a one-pot wonder that's bursting with smoky Andouille sausage, tender chicken thighs, juicy shrimp, and a medley of aromatic vegetables. Perfect for busy weeknights or laid-back weekends, this jambalaya combines fluffy long-grain rice with a zesty Cajun seasoning blend, bringing a touch of Louisiana spice to your dinner table. With just 15 minutes of prep time and an easy simmer in one skillet or Dutch oven, you'll enjoy bold, hearty flavors with minimal effort. Garnished with fresh parsley and green onions, this comforting dish is as visually appealing as it is delicious. Ideal for family dinners or casual gatherings, this easy jambalaya recipe is sure to become your go-to for quick, flavorful Southern-inspired meals.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage
- 1 pound Boneless skinless chicken thighs
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 2 Celery stalks
- 3 Garlic cloves
- 14.5 ounces Diced tomatoes (with juices)
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 2 tablespoons Cajun seasoning
- 2 Bay leaves
- 12 ounces Medium shrimp (peeled and deveined)
- 3 Green onions
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Slice the andouille sausage into 1/4-inch rounds and cook until browned on both sides, about 4-5 minutes. Remove and set aside.
Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces. Add to the skillet and cook until browned, about 6-8 minutes. Remove and set aside with the sausage.
Finely dice the onion, green bell pepper, and celery. Mince the garlic cloves. Add these vegetables to the skillet and sauté until softened, about 5 minutes.
Stir in the diced tomatoes (with their juices), chicken broth, rice, Cajun seasoning, and bay leaves.
Return the cooked sausage and chicken to the skillet. Stir everything together and bring to a boil.
Reduce the heat to low, cover the skillet, and let simmer for 20 minutes, stirring occasionally to prevent the rice from sticking.
Add the shrimp to the skillet, nestling them into the rice mixture. Cover again and cook for another 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Discard the bay leaves. Taste and adjust seasoning with salt and black pepper, if needed.
Chop the green onions and parsley. Sprinkle them over the jambalaya before serving for a fresh, vibrant garnish.
Serve hot and enjoy your flavorful and effortless 'So Ez Jambalaya'!
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 12681 mg | 551% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.7 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3690 mg | 79% | |
*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.
