Jambalaya

5 from 1 vote

This Jambalaya Recipe is loaded with shrimp, chicken, and andouille sausage. There's spicy Cajun flavor in every bite. The best part is that it comes together in less than an hour!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course

Cuisine: American

Keyword: Jambalaya

Servings: people

Calories: 456kcal

Author: Jill

Ingredients

1 Tablespoon vegetable oil
8 ounces andouille sausage cut into ¼ inch slices
1 pound boneless, skinless chicken cut into 1 inch pieces
1 large onion diced
1 green bell pepper seeds removed, diced
1 red bell pepper seeds removed, diced
3 stalks celery chopped
2 cloves garlic minced
14 ounces can crushed tomatoes
1 Tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup white rice uncooked long or short grain - not quick cooking rice
2 cups chicken broth
1 pound shrimp peeled and deveined
freshly chopped green onion Optional garnish

Instructions

Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
Add the onion, bell peppers, and celery and cook until the onion is soft.
Add the garlic and cook for 1 minute.
Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
Stir in the shrimp, cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).

Notes

Store leftover jambalaya in an airtight container in the fridge for up to 4 days.

Nutrition