Description
A flavorful and hearty Jambalaya recipe featuring a delicious combination of andouille sausage, chicken, shrimp, vegetables, and spices simmered together with rice in a rich tomato base, perfect for a comforting Southern-style meal.
Ingredients
Scale
Protein
- 8 ounces (227 grams) andouille sausage, cut into ¼ inch slices
- 1 pound (500 grams) boneless, skinless chicken, cut into 1 inch pieces
- 1 pound shrimp, peeled and deveined
Vegetables
- 1 onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- Optional garnish: freshly chopped green onion
Pantry Items & Spices
- 1 tablespoon cooking oil
- 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 uncooked white rice (long or short grain, not quick cooking)
- 2 cups chicken broth
Instructions
- Heat Oil and Brown Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of cooking oil over medium-high heat. Add the sliced andouille sausage and cook until it is browned and has released its flavorful fat, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
- Cook Chicken Pieces: In the same pot, add the chicken pieces to the rendered fat and cook until they are browned on all sides but not fully cooked through, about 5-7 minutes. Remove and set aside with the sausage.
- Sauté Vegetables and Garlic: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Spices: Stir in the canned crushed tomatoes along with the smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine and let the mixture simmer for about 5 minutes to meld the flavors.
- Add Rice and Broth: Return the browned sausage and chicken to the pot. Add the uncooked white rice and pour in the chicken broth. Stir everything together, making sure the rice is evenly distributed. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and let it simmer gently for about 20 minutes, or until the rice is tender and liquid is absorbed.
- Cook Shrimp: About 5 minutes before the rice finishes cooking, gently stir in the peeled and deveined shrimp. Cover and cook until the shrimp turn pink and are cooked through, approximately 5 minutes.
- Final Touches: Once everything is cooked and heated through, remove the pot from the heat. Let it rest covered for 5 minutes. Fluff the jambalaya with a fork, garnish with freshly chopped green onions if desired, and serve hot.
Notes
- Use andouille sausage for authentic smoky flavor, but kielbasa or smoked sausage can be a substitute.
- Ensure you use regular white rice, not instant or quick-cooking rice, for best texture.
- You can adjust the cayenne pepper according to your spice preference.
- Letting the dish rest covered after cooking helps absorb remaining moisture and blends flavors.
- For a thicker jambalaya, uncover during the last 5 minutes of cooking to let some liquid evaporate.
