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Classic Louisiana Jambalaya

A close-up, mouthwatering view of authentic Jambalaya in a cast iron skillet, featuring succulent shrimp, savory sausage, chicken, and colorful bell peppers.
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A flavorful one-pot rice dish with chicken, sausage, and shrimp, infused with Cajun spices for a taste of New Orleans.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups long-grain white rice, uncooked
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 pound large shrimp, peeled and deveined
  • 2 green onions, sliced

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and sausage; cook until browned. Remove chicken and sausage with a slotted spoon and set aside.
  2. Add onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes, chicken broth, uncooked rice, salt, black pepper, cayenne pepper, thyme, paprika, and oregano. Bring to a boil.
  4. Return the cooked chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
  5. Stir in the shrimp and cook for 5-7 minutes, or until shrimp are pink and cooked through.
  6. Garnish with sliced green onions before serving.

Notes

  • For a spicier jambalaya, increase the cayenne pepper.
  • You can substitute other meats like pork or ham.
  • Ensure your rice is fully cooked and the liquid is absorbed for the best texture.

Nutrition

Find it online: https://kingscook.com/jambalaya-recipe-one-pot-louisiana-flavor/