Southern Comfort Jambalaya
Dive into a bowl of bold and comforting flavors with this Southern Comfort Jambalaya, a one-pot masterpiece brimming with Creole character. Tender bites of chicken thighs, smoky andouille sausage, and succulent shrimp come together in a symphony of spices, including paprika, thyme, and Creole seasoning, to create layers of rich, heartwarming taste. A medley of sautéed onions, green bell peppers, and celery forms the aromatic base, while long-grain white rice soaks up the robust broth of diced tomatoes, chicken stock, and a dash of hot sauce for added heat. Finished with a sprinkle of fresh parsley and scallions, this authentic jambalaya is perfect for cozy family dinners or lively gatherings. Ready in just over an hour, it's a hearty, soul-satisfying recipe that's as vibrant as its Southern roots.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 1 pound large shrimp, peeled and deveined
- 1 large yellow onion
- 1 large green bell pepper
- 2 celery ribs
- 4 garlic cloves
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth
- 2 cups long-grain white rice
- 2 tablespoons olive oil
- 2 tablespoons Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon hot sauce
- 3 scallions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and slice the andouille sausage into 1/4-inch rounds.
Chop the onion, bell pepper, and celery; mince the garlic.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces and sausage to the pot. Cook for about 5-7 minutes, until lightly browned. Remove and set aside.
Add the remaining tablespoon of olive oil, then the onion, bell pepper, and celery. Sauté for 5 minutes until softened, stirring occasionally.
Stir in the garlic, Creole seasoning, paprika, thyme, and a pinch of salt and black pepper. Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their juice) and chicken broth. Add the bay leaves and hot sauce, stirring to combine.
Return the chicken and sausage to the pot. Bring the mixture to a gentle boil.
Stir in the rice, ensuring it is evenly distributed. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
Add the shrimp on top of the rice mixture, cover again, and cook for an additional 10 minutes, until the shrimp is cooked through and pink.
Remove from heat and let the jambalaya rest for 5 minutes. Discard the bay leaves.
Sprinkle with chopped scallions and parsley. Adjust seasoning with more salt or hot sauce, if needed.
Serve hot and enjoy the comforting flavors of the South!
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 13486 mg | 586% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.1 g | ||
| Protein | 316.1 g | 632% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 930 mg | 72% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5877 mg | 125% | |
*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.
