Description
A classic and hearty Cajun jambalaya featuring smoky andouille sausage, tender chicken, fresh vegetables, and succulent shrimp simmered with aromatic spices and rice in a flavorful tomato broth. Perfect for a comforting dinner that captures the essence of Southern cooking.
Ingredients
Scale
Meats
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 pound shrimp peeled and deveined
Vegetables & Aromatics
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
Pantry & Spices
- 1 Tablespoon vegetable oil
- 14 ounces can crushed tomatoes
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup white rice uncooked long or short grain – not quick cooking rice
- 2 cups chicken broth
Garnish
- freshly chopped green onion Optional
Instructions
- Heat the oil and sear meats. Heat vegetable oil over medium heat in a large dutch oven. Add the sliced andouille sausage and chicken pieces, frying until they are lightly seared and browned, about 5 minutes.
- Sauté vegetables. Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook together until the onion becomes soft and translucent.
- Add garlic. Stir in the minced garlic and cook for 1 minute, allowing the garlic to release its aroma without burning.
- Incorporate tomatoes and spices. Add the crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well to combine all the flavors.
- Add rice and broth; simmer. Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce the heat to medium low. Cover the pot and let it simmer, stirring every few minutes, until the rice is just cooked, about 20 minutes.
- Cook the shrimp. Stir in the peeled and deveined shrimp, cover the pot again, and allow to simmer for another 5 minutes or until the shrimp are pink and cooked through.
- Serve and garnish. Once cooked, optionally garnish the jambalaya with freshly chopped green onions and serve warm. Enjoy your flavorful Cajun meal!
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Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- You can substitute andouille sausage with smoked sausage or chorizo if unavailable.
- For a spicier dish, increase the cayenne pepper according to your taste.
- Use long grain white rice for best texture, avoiding quick-cooking rice to prevent mushiness.
- Adjust the consistency by adding more chicken broth for a soupier jambalaya if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 125 mg
