Jambalaya is a flavorful one-pot dish that originated in Louisiana, combining rice with a variety of meats, seafood, and vegetables. This classic recipe is simple to make and packed with bold flavors, making it a perfect meal for gatherings.
Ingredients
- 1 pound andouille sausage, sliced (or smoked sausage)
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2-3 cloves garlic, minced
- 2 cups long-grain white rice
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups chicken broth (find my broth recipes HERE and HERE)
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon dried thyme
- 1-2 bay leaves
- 1 pound shrimp, peeled and deveined (add at the end)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Chopped green onions or parsley, for garnish
Instructions
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside. In the same pot, add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
2. In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 4-5 minutes.
3. Stir in the rice, diced tomatoes (with juices), Cajun seasoning, dried thyme, and bay leaves. Mix well to coat the rice with the seasonings.
4. Pour in the chicken broth and return the sausage and chicken to the pot. Stir to combine, and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Do not lift the lid during this time.
6. After 20 minutes, add the shrimp to the pot, stirring gently to incorporate. Cover again and cook for an additional 5-10 minutes, or until the rice is tender and the shrimp are cooked through. Remove the bay leaves.
7. Taste the jambalaya and adjust the seasoning with salt and pepper if needed.
8. Serve the jambalaya hot, garnished with chopped green onions or parsley. Enjoy!
Aprile's Kitchen 