Description
This authentic Jambalaya recipe is a bold and flavorful one-pot meal loaded with smoky sausage, tender chicken, and juicy shrimp. Infused with classic Creole and Cajun spices, this dish is perfect for weeknight dinners, gatherings, or meal prep. Easy to make and packed with comforting Southern flavors, this Jambalaya will transport you straight to Louisiana with every bite!
Ingredients
Scale
Proteins:
- 1 lb (450g) chicken thighs, cut into bite-sized pieces
- 12 oz (340g) andouille sausage, sliced
- ½ lb (225g) shrimp, peeled and deveined
Vegetables:
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 1 bell pepper (red, green, or yellow), diced
- 3 cloves garlic, minced
Grains & Liquids:
- 2 cups long-grain white rice
- 3 ½ cups chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
Spices & Seasonings:
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 ½ tsp salt (or to taste)
- 1 bay leaf
Fats & Oils:
- 2 tbsp vegetable oil
- 1 tbsp butter
- 2 slices bacon (optional, for extra smokiness)
Garnish:
- 2 green onions, sliced
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Prep the Ingredients:
- Dice the vegetables and set them aside.
- Slice the sausage and cut the chicken into bite-sized pieces.
- If using bacon, chop it into small pieces.
- Sear the Proteins:
- Heat 1 tbsp oil in a large Dutch oven or deep skillet over medium-high heat.
- Cook the bacon (if using) until crispy, then remove it and set aside.
- In the same pot, brown the sausage slices for 2-3 minutes. Remove and set aside.
- Add chicken to the pot and sear until golden brown, about 5 minutes. Remove and set aside.
- Build the Flavor Base:
- Add the remaining oil and butter to the pot.
- Sauté the onion, celery, and bell pepper until softened, about 4-5 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast the Spices & Add Liquids:
- Stir in the smoked paprika, cayenne, garlic powder, onion powder, thyme, black pepper, and salt.
- Add the tomato paste and stir well to coat the vegetables.
- Pour in the crushed tomatoes and chicken broth, mixing well.
- Cook the Rice:
- Stir in the rice and bay leaf, then return the sausage, chicken, and bacon to the pot.
- Bring to a simmer, then cover and reduce heat to low. Let cook for about 20-25 minutes, stirring occasionally.
- Add the Shrimp & Finish Cooking:
- When the rice is nearly done, add the shrimp and mix gently.
- Cover and cook for another 5 minutes until the shrimp turn pink and opaque.
- Rest & Serve:
- Remove from heat and let it rest for 5 minutes.
- Discard the bay leaf and fluff the rice.
- Garnish with green onions, parsley, and a squeeze of lemon if desired.
- Serve hot and enjoy!
Notes
- Spice Level: Adjust cayenne and smoked paprika for more or less heat.
- Rice Choice: Long-grain white rice works best, but brown rice can be used (increase liquid and cooking time).
- Make It Smokier: Smoked sausage, smoked paprika, and bacon enhance the smoky depth.
- Storage: Keeps in the fridge for up to 4 days; reheats well with a splash of broth.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
Nutrition
- Calories: 707
- Sugar: 6g
- Sodium: 1050mg
- Fat: 28g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 41g