Description
A rich and flavorful one-pot Jambalaya made with tender shrimp, smoky andouille sausage, and perfectly seasoned rice, simmered in a bold, spicy Creole tomato sauce. The ultimate comfort food with a Louisiana twist!
Ingredients
Units
Scale
For the Jambalaya:
- 2 tablespoons olive oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish
Instructions
- until browned. Remove and set aside.
- Cook the chicken: In the same pot, add diced chicken and cook until golden. Remove and set aside.
- Sauté the vegetables: Add onion, bell pepper, celery, and garlic to the pot. Sauté until soft and fragrant.
- Simmer the rice: Stir in diced tomatoes, rice, chicken broth, smoked paprika, oregano, thyme, cayenne, black pepper, salt, and bay leaves. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes.
- Add the shrimp and sausage: Once the rice is tender, stir in the cooked sausage and shrimp. Cook for an additional 5 minutes until the shrimp is pink and fully cooked.
- Serve: Remove bay leaves, garnish with green onions and fresh parsley, and enjoy hot!
Notes
- Adjust spice levels by increasing or reducing cayenne pepper.
- Swap chicken for turkey sausage for a leaner version.
- Store leftovers in an airtight container for up to 3 days and reheat gently.
