The Best Jambalaya
Bold, flavorful, and irresistibly hearty, The Best Jambalaya is a one-pot wonder that brings the vibrant spirit of Louisiana cuisine straight to your kitchen. Packed with smoky andouille sausage, tender chicken thighs, succulent shrimp, and a medley of fresh vegetables, this classic Cajun dish is elevated with aromatic spices like paprika, thyme, and Cajun seasoning for an unforgettable burst of flavor. Simmered to perfection with long-grain rice in a savory blend of chicken broth and diced tomatoes, every spoonful delivers a comforting balance of spice and richness. With a prep time of just 20 minutes and plenty of servings to share, this easy jambalaya recipe is perfect for weeknight dinners or celebratory gatherings. Garnished with fresh parsley and scallions, it’s a complete meal that will leave everyone craving more. Ideal for anyone searching for "easy jambalaya recipe," "classic Cajun jambalaya," or "homemade Louisiana jambalaya."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless skinless chicken thighs
- 1 large yellow onion
- 2 medium bell peppers (red and green)
- 2 stalks celery
- 4 cloves garlic cloves
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- 1.5 cups long-grain white rice
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 scallions, sliced
- 2 tablespoons parsley, chopped
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Slice the andouille sausage into 1/4-inch rounds and add them to the pot. Cook until browned on both sides, about 5 minutes. Remove and set aside.
Cut the chicken thighs into bite-sized pieces, season lightly with salt and pepper, and add them to the pot. Sear until lightly browned, about 5 minutes. Remove and set aside with the sausage.
Finely chop the onion, bell peppers, and celery. Mince the garlic.
In the same pot, add the chopped onion, bell peppers, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes (with their juices), chicken broth, rice, Cajun seasoning, thyme, paprika, bay leaves, salt, and black pepper. Stir to combine.
Return the sausage and chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally.
After 25-30 minutes, add the shrimp to the pot. Stir gently, cover again, and cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Remove the bay leaves and discard.
Taste the jambalaya and adjust the seasoning with additional salt or Cajun seasoning if needed.
Garnish with sliced scallions and chopped parsley before serving.
Serve hot and enjoy The Best Jambalaya with friends and family!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1046 mg | 22% | |
*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.
