Description
Jambalaya is a hearty, one-pot dish from Louisiana that blends rice with a savory mix of smoked sausage, chicken, shrimp, and vegetables. Seasoned with Creole spices, this flavorful meal is perfect for family dinners, gatherings, or whenever you’re craving something bold and satisfying.
Ingredients
Units
Scale
- 1 lb (450g) smoked sausage (like andouille), sliced
- 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 2 tsp Creole seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the sausage: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and cook until browned. Remove and set aside.
- Cook the chicken: Add the remaining tablespoon of oil. Season the chicken with salt and pepper, then add to the pot. Cook until browned on all sides. Remove and set aside with the sausage.
- Sauté the vegetables: In the same pot, add the onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add rice and seasonings: Stir in the rice, Creole seasoning, smoked paprika, thyme, oregano, cayenne (if using), and bay leaves. Toast the rice lightly for 1-2 minutes.
- Simmer: Pour in the chicken broth and diced tomatoes with their juices. Stir well, scraping any browned bits from the bottom. Bring to a boil, then reduce to a simmer.
- Add meats back: Return the sausage and chicken to the pot. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and has absorbed most of the liquid.
- Add shrimp: Stir in the shrimp and cook for 5-7 minutes until pink and cooked through.
- Finish and serve: Remove from heat. Discard the bay leaves. Garnish with green onions and chopped parsley. Serve hot!
Notes
- Spice Level: Adjust the cayenne pepper and Creole seasoning to control the heat.
- Variations: You can swap chicken thighs for chicken breast or add more veggies like okra.
- Make Ahead: Jambalaya tastes even better the next day as the flavors meld together.