jambalaya recipe
A classic Creole dish with flavorful rice, sausage, chicken, and shrimp.
Ingredients
Main Ingredients
- 0.5 cup vegetable oil
- 1 large onion chopped
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 1 pound medium shrimp peeled and deveined
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 1 can (14.5 ounce) diced tomatoes undrained
- 4 cups chicken broth
- 2 cups long-grain white rice
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
- Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside with the sausage.
- Add the onion, celery, and bell pepper to the pot. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the cayenne pepper, thyme, oregano, black pepper, and salt.
- Add the diced tomatoes (with their juice) and chicken broth. Bring to a boil.
- Stir in the rice, sausage, and chicken. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Stir in the shrimp and cook for 3-5 minutes, or until pink and cooked through.
- Garnish with fresh parsley before serving.
Notes
Jambalaya is best served hot. It can be made ahead of time and reheated.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!