Description
Jambalaya is a vibrant and flavorful dish that brings the essence of Louisiana cuisine to your kitchen. This one-pot wonder combines succulent shrimp, savory sausage, and tender chicken with aromatic spices and colorful vegetables, creating a meal that’s both satisfying and celebratory. Perfect for family gatherings or cozy weeknight dinners, this jambalaya recipe is sure to impress your loved ones while filling your home with irresistible aromas.
Ingredients
Scale
- 1 cup long grain rice
- 1/2 lb Andouille sausage, sliced
- 1 lb chicken thighs, diced
- 1 cup shrimp, peeled and deveined
- 1 cup bell peppers (mixed colors), diced
- 1 can (14 oz) diced tomatoes, preferably fire-roasted
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp cayenne pepper (adjust to taste)
- 2 tsp paprika
- 4 cups low-sodium chicken broth
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prep all ingredients by dicing the vegetables and measuring out the spices.
- In a large pot over medium heat, brown the sliced sausage and diced chicken for about 5–7 minutes.
- Add the onion and garlic to the pot; sauté until fragrant.
- Stir in the rice, canned tomatoes, and chicken broth; bring to a boil.
- Once boiling, reduce heat to low, cover tightly, and simmer for 20–25 minutes until rice is cooked through.
- Add shrimp during the last 5 minutes of cooking until they turn pink.
- Remove from heat and stir in chopped parsley and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 930mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
Keywords: For added depth of flavor, use smoked sausage. Feel free to substitute proteins or add vegetables based on preference. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.