Southern Jambalaya
Dive into the heart of Southern comfort with this vibrant, flavor-packed Southern Jambalaya recipe! Combining smoky andouille sausage, tender chicken, and succulent shrimp with a savory medley of spices and the "holy trinity" of onion, green bell pepper, and celery, this dish is a true celebration of classic Creole cuisine. Simmered in a rich broth with rice, juicy tomatoes, and a perfect balance of paprika, oregano, thyme, and a hint of cayenne for a subtle kick, this one-pot wonder is both hearty and easy to make. Topped with freshly chopped green onions and parsley, this meal is as visually appealing as it is delicious. Ready in just over an hour and perfect for serving a crowd, this quintessential jambalaya is the ultimate Southern comfort food recipe to satisfy your cravings!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces andouille sausage
- 2 pieces chicken breasts
- 1 large yellow onion
- 1 large green bell pepper
- 2 stalks celery
- 4 cloves garlic
- 1 14.5-ounce can canned diced tomatoes
- 4 cups chicken broth
- 2 cups long-grain white rice
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions
- 2 tablespoons fresh parsley
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Slice the andouille sausage into 1/4-inch rounds and add to the pot. Cook until browned, about 5 minutes, and then remove the sausage and set it aside.
Season the chicken breasts with salt and pepper and add to the pot. Sear on both sides until golden brown, about 4 minutes per side. Remove the chicken and set it aside with the sausage.
Chop the onion, green bell pepper, and celery into small, even pieces. Mince the garlic cloves. Add the onion, bell pepper, celery, and garlic to the pot and sauté for 5 minutes, until softened and aromatic.
Stir in the canned diced tomatoes (with their juices), paprika, oregano, thyme, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Mix well.
Pour in the chicken broth and bring the mixture to a gentle boil.
Add the rice and return the cooked sausage and chicken to the pot. Stir everything together, reduce the heat to low, cover, and let simmer for 25 minutes.
Cut the chicken into bite-sized pieces and stir them back into the pot along with the shrimp. Cook for an additional 10 minutes, or until the shrimp turns pink and opaque and the rice is tender.
Remove the pot from the heat. Finely chop the green onions and parsley, and sprinkle them over the top as a garnish.
Serve the jambalaya warm, and enjoy this classic Southern dish!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 9880 mg | 430% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.5 g | ||
| Protein | 304.5 g | 609% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4638 mg | 99% | |
*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.
