Jambalaya
Jambalaya is a flavorful rice dish that hails from Louisiana and combines chicken, andouille sausage, shrimp, and rice. This easy one pot meal is one you'll want to make over and over again!
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon Creole seasoning can sub Cajun seasoning
- 12 ounces andouille sausage sliced
- 1 medium white onion diced
- 1 large green bell pepper diced
- 2 ribs celery diced
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 3/4 teaspoon salt see notes below
- 2 large bay leaves
- 14 ounces tomato sauce
- 2 1/4 cups low-sodium chicken stock
- 1 1/2 cups long grain white rice
- 3 green onions minced
- 2 tablespoons flat-leaf parsley for garnishing
For the shrimp
- 1/2 pound large shrimp
- 2 teaspoons Creole seasoning can sub Cajun seasoning
- 2 tablespoons olive oil
Instructions
Make the jambalaya
- Pat the chicken pieces very dry with paper towels and season with 1 tablespoon of the Creole seasoning.
- Heat a large Dutch oven to medium heat with the olive oil and add the chicken. Cook until browned on all sides then remove it to a plate with a slotted spoon. Add the Andouille and cook for a few minutes or until browned then remove to the same plate as the chicken and tent with foil to keep warm.
- Add the diced onion, peppers, and celery along with a pinch of salt and saute until soft (about 12-15 minutes). If the pot starts to burn add a few ounces of water to scrape up the browned bits. Add the garlic and cook for another 2 minutes or until fragrant.
- Add the rice and mix well to coat each kernel with the oil. Return the sausage and chicken to the pot and add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Turn the heat to high and bring to a boil while scraping the bottom of the pot with a wooden spoon to dislodge any brown bits.
- Once boiling, turn the heat to low. With a wooden spoon make sure there is no sticking then cover with a lid. Cook the rice until just tender but not mushy (about 25 minutes). At the halfway point, quickly remove the lid and stir the rice so that there is no sticking. See notes below for oven method.
Meanwhile, cook the shrimp
- Season the shrimp with Creole seasoning.
- Heat a large pan to medium heat and add the olive oil. Once shimmering, add the shrimp and cook for roughly 1 minute per side or until the shrimp are almost cooked. Remove the shrimp from the pan to a plate and tent with foil.
- Once the rice is tender, uncover the pot and add the shrimp. Fluff the rice with a fork and top with green onion and parsley. Serve immediately. Enjoy!
Video
Notes
- The rice can stick if the heat is too high and even if it is stirred at the halfway point. You can cook the rice in the oven at 325f with the lid covered for 20 minutes. Check the rice and if it is too firm, place it back in the oven, and check every 5 minutes until finished.
- Sodium levels - If using a commercial Creole spice such as Tony Chachere's or Slap Ya Mama Cajun seasoning, omit any extra salt. If using a homemade version or low-sodium spice mix, add an extra 3/4-1 teaspoon of salt.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave.
Nutrition
Calories: 600kcal | Carbohydrates: 39.3g | Protein: 35.5g | Fat: 34.4g | Saturated Fat: 9.1g | Cholesterol: 120mg | Sodium: 1800mg | Potassium: 1130mg | Fiber: 4.8g | Sugar: 12.5g | Calcium: 85mg | Iron: 5mg
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