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Jambalaya

A flavorful one-pot dish from Louisiana, combining chicken, sausage, shrimp, and a mix of fresh vegetables and spices for a delicious and comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken, diced Use boneless, skinless chicken breast or thigh.
  • 1 pound andouille sausage, sliced Smoked sausage can be used as a substitute.
  • 1 pound shrimp, peeled and deveined Use fresh or frozen shrimp.
  • 1 cup onion, chopped Yellow or white onion works best.
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes Canned or fresh tomatoes can be used.
  • 4 cups chicken broth Low sodium broth is recommended.
  • 2 cups long-grain rice
  • 2 tablespoons Cajun seasoning Adjust to taste.
  • Salt and pepper to taste
  • Green onions, chopped (for garnish)

Method
 

Cooking
  1. In a large pot, heat some oil over medium heat. Add the chicken and sausage, cooking until browned.
  2. Toss in the onion, bell pepper, celery, and garlic, cooking until the vegetables are softened.
  3. Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes until the rice is cooked.
  5. Stir in the shrimp and cook for an additional 5 minutes, until the shrimp are pink and cooked through.
  6. Serve hot, garnished with green onions.

Notes

Jambalaya can be stored in the fridge for about 3-4 days in an airtight container. It freezes well for up to 3 months.