Description
Jambalaya is a bold and flavorful one-pot dish from Louisiana, combining smoky sausage, juicy chicken, shrimp, and rice in a spicy Creole seasoning. This hearty meal is packed with vegetables and a rich tomato base, making it perfect for family dinners or meal prep!
Ingredients
Units
Scale
For the Protein:
- 200 g (7 oz) smoked andouille sausage (or chorizo, sliced)
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 200 g (7 oz) shrimp (peeled and deveined)
For the Jambalaya Base:
- 2 tablespoons olive oil
- 1 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Creole seasoning (or Cajun seasoning)
For the Rice & Liquid:
- 1 1/2 cups long-grain white rice (uncooked)
- 1 (400 g / 14 oz) can diced tomatoes (with juices)
- 3 cups chicken broth (or seafood broth for extra flavor)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
For Garnish:
- 2 green onions (chopped)
- Fresh parsley (chopped)
- Lemon wedges (optional, for serving)
Instructions
1. Brown the Sausage & Chicken
- Heat 1 tablespoon olive oil in a large pan or Dutch oven over medium-high heat.
- Add the sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
- Add the chicken pieces to the same pan and cook until browned on all sides (5 minutes). Remove and set aside.
2. Sauté the Vegetables & Spices
- Add the remaining 1 tablespoon olive oil and sauté the onion, bell peppers, and celery for 5 minutes, until softened.
- Stir in the garlic, paprika, oregano, thyme, cayenne, Creole seasoning, salt, and black pepper. Cook for 30 seconds until fragrant.
3. Simmer the Jambalaya
- Stir in the rice, diced tomatoes, chicken broth, bay leaves, and Worcestershire sauce.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
4. Add Shrimp & Finish Cooking
- Return the cooked sausage and chicken to the pot. Stir well.
- Add the shrimp on top, cover, and cook for 5 minutes, until the shrimp turn pink and opaque.
5. Serve & Enjoy
- Remove bay leaves and garnish with chopped green onions and parsley.
- Serve hot with lemon wedges and enjoy!
Notes
- Not spicy enough? Add hot sauce or extra cayenne.
- Prefer brown rice? Increase cooking time to 40-45 minutes and add ½ cup extra broth.
- Make it smoky by adding a pinch of liquid smoke or extra smoked paprika.
- Want a seafood version? Swap the chicken for crab or crawfish!