Jambalaya

A bold, one-pot Creole rice dish loaded with chicken, andouille sausage, shrimp, and the holy trinity of onion, celery, and bell pepper. This New Orleans classic packs layers of spice and soul into every forkful.

Ingredients

• 1 lb boneless skinless chicken thighs, cubed
• 12 oz andouille sausage, sliced into half-moons
• ¾ lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2.5 cups chicken broth
• 1.5 cups long-grain white rice
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 2 bay leaves
• ¼ tsp cayenne pepper
• 3 tbsp chopped fresh parsley

Method

1. Heat oil in a large Dutch oven over medium-high heat. Season the chicken with half of the Cajun seasoning and sear until browned, about 4 minutes. Remove and set aside.
2. In the same pot, brown the andouille sausage for 3 minutes. Remove and add to the chicken.
3. Add onion, celery, and bell pepper to the pot. Cook for 5 minutes until softened. Add garlic and cook for 1 minute.
4. Add the diced tomatoes, chicken broth, rice, remaining Cajun seasoning, paprika, thyme, bay leaves, and cayenne. Stir well and bring to a boil.
5. Return the chicken and sausage to the pot. Reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
6. Place the shrimp on top of the rice, cover, and cook for 5 more minutes until the shrimp are pink and curled.
7. Remove the bay leaves. Fluff with a fork, sprinkle with fresh parsley, and serve directly from the pot.

Chef's note: Do not lift the lid during the rice cooking phase. The trapped steam is what cooks the rice evenly. If you prefer Cajun-style jambalaya, omit the tomatoes and increase the broth by half a cup.

Nutrition per serving