Jambalaya
A spicy one-pot rice dish with chicken, sausage, and shrimp, flavored with Cajun seasonings. This hearty Louisiana classic is packed with bold flavors and a variety of proteins.
Ingredients
- 1 lb andouille sausage, sliced into 1/4-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb large shrimp, peeled and deveined
- 3 tbsp vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 14 oz diced tomatoes, with juice
- 2 tbsp tomato paste
- 3 cups chicken broth
- 2 bay leaves
- 1 1/2 cups long grain white rice, uncooked
- 4 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- to taste hot sauce, to taste
Instructions
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1
Season the 1 lb cut into 1-inch pieces boneless, skinless chicken thighs with 1 teaspoon of Cajun seasoning and set aside.
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2
In a large Dutch oven or heavy pot, heat 1 tablespoon of 3 tbsp vegetable oil over medium-high heat. Add the 1 lb sliced into 1/4-inch rounds andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
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3
In the same pot, add the seasoned boneless, skinless chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove and set aside with the sausage.
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4
Add the remaining vegetable oil to the pot. Add the 1 diced large onion, 1 diced green bell pepper, and 2 diced celery stalks (the "holy trinity" of Cajun cooking). Cook until softened, about 5 minutes.
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5
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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6
Stir in the remaining 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.
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7
Add the 14 oz with juice diced tomatoes and 2 tbsp tomato paste. Cook for 2-3 minutes, stirring frequently.
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8
Return the sausage and chicken to the pot. Add the 3 cups chicken broth and 2 bay leaves. Bring to a boil.
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9
Stir in the 1 1/2 cups uncooked long grain white rice, reduce heat to low, cover, and simmer for 20 minutes, or until rice is nearly tender.
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10
Gently stir in the 1 lb peeled and deveined large shrimp and continue to cook, covered, for an additional 5 minutes until the shrimp are pink and opaque.
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11
Remove from heat and let stand, covered, for 5 minutes. Remove and discard the bay leaves.
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12
Fluff the jambalaya with a fork and stir in most of the 4 sliced green onions and 1/4 cup chopped fresh cilantro, reserving some for garnish.
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13
Serve hot, garnished with the remaining green onions and cilantro. Offer to taste hot sauce on the side for those who like extra heat.