Jambalaya

Name: Jambalaya
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cajun
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

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.

75 minMediumServes 6520 cal/serving

CajunDinnerStovetopHigh ProteinAlcohol-Free

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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

1

Season the 1 lb cut into 1-inch pieces boneless, skinless chicken thighs with 1 teaspoon of Cajun seasoning and set aside.
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.
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.
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.
5

Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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.
7

Add the 14 oz with juice diced tomatoes and 2 tbsp tomato paste. Cook for 2-3 minutes, stirring frequently.
8

Return the sausage and chicken to the pot. Add the 3 cups chicken broth and 2 bay leaves. Bring to a boil.
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.
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.
11

Remove from heat and let stand, covered, for 5 minutes. Remove and discard the bay leaves.
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.
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.

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Questions

What is 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. This reference files it under Cajun dinner: made on the stovetop, rated medium and about 75 minutes start to finish.

How long does Jambalaya take?

As written, 75 minutes: 30 of prep and 45 of cooking. The longest single stretch is step 9 (20 minutes): "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."

Is there a substitute for andouille in Jambalaya?

The entry for Jambalaya calls for 1 lb andouille sausage, sliced into 1/4-inch rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use chicken breasts instead of chicken thighs in Jambalaya?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Jambalaya uses 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces.

Is Jambalaya spicy?

Moderately. The heat in Jambalaya comes from 1/4 tsp cayenne pepper and to taste hot sauce, to taste. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Jambalaya contain shellfish?

Yes: 1 lb large shrimp, peeled and deveined. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Jambalaya?

One serving (the recipe makes 6) has 48 g of protein in about 520 calories, alongside 58 g carbohydrate and 12 g fat, plus 2 g fiber and 820 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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