Description
A flavorful jambalaya made with chicken, sausage, and shrimp, perfect for a hearty meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 8–12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds
- 8–16 ounces large raw shrimp (peeled and deveined)
- 1 large onion, diced
- 4–6 cloves garlic, roughly chopped
- 3 ribs of celery, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 a jalapeno, finely chopped
- 1 1/2 cups extra long-grain white rice (or use basmati or jasmine)
- 2 heaping teaspoons smoked paprika
- 1 teaspoon dry thyme
- 1 teaspoon dry ground sage or oregano
- ½ teaspoon ground mustard powder
- 2 bay leaves
- 14-ounce can of crushed tomatoes
- 3–4 cups of chicken broth (or shellfish broth)
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- Garnish: green onions and hot sauce
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Brown it, but no need to cook it through, lowering the heat if necessary. Scoop this onto a large plate.
- To the same pan, add the sausage, browning both sides, then place it with the chicken. Add the shrimp and quickly brown both sides, giving it some color. Place it with the sausage and chicken.
- To the same pan (wipe it out if you want) add a little more olive oil. Add the onions and garlic and saute over medium-high heat until fragrant and tender.
- Lower the heat to medium, add the celery, bell peppers, and jalapeno, and stir until just softened.
- Add the rice, smoked paprika, thyme, sage or oregano, mustard powder, bay leaves, and give a good stir for one minute.
- Stir in the crushed tomatoes and 3 cups of the chicken broth, then season with salt and pepper. Add the chicken, sausage, and any optional veggies (wait to add the shrimp).
- Bring to a simmer, cover, and cook over medium-low heat for 25-30 minutes, until the rice is perfectly tender. Stir every 7 minutes or so to prevent burning, adding more broth as needed.
- When the rice is almost done, nestle in the seared shrimp. Continue cooking, covered, until the shrimp is cooked through and the rice is tender.
- Adjust salt and pepper to taste. Serve with the green onions and optional hot sauce.
Notes
- For best results, use a mix of chicken broth or shellfish broth according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg