Description
A one-pot Cajun jambalaya with chicken, shrimp, and smoked sausage, delivering bold flavors with minimal fuss.
Ingredients
- 1 lb chicken breast, diced
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- Green onions and parsley for garnish
Instructions
- Heat 1–2 tablespoons of oil in a large heavy pot or Dutch oven over medium heat.
- Add the diced chicken and sliced sausage. Brown for 6–8 minutes; remove and set aside.
- Add bell pepper, onion, and celery to the pot. Cook for 5 minutes; add garlic and cook for 30 seconds.
- Stir in Cajun seasoning and cook for 30–60 seconds.
- Add rice, diced tomatoes, and chicken broth. Scrape up browned bits. Return chicken and sausage; bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add shrimp, cover and cook for 4–6 minutes until shrimp are opaque and rice is tender.
- Turn off heat, let sit covered for 5 minutes. Fluff with a fork, adjust seasoning, and garnish before serving.
Notes
Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 3 months.