Description
A hearty, one-pot Louisiana classic featuring chicken, sausage, and shrimp, layered with savory vegetables and rice.
Ingredients
- 1 lb chicken, diced
- 1 lb sausage, sliced (andouille recommended)
- 1 lb shrimp, peeled and deveined
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can diced tomatoes (14–15 oz)
- 2 tbsp Cajun seasoning
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- 1–2 tbsp neutral oil for cooking
Instructions
- Heat oil in a large heavy pot over medium heat. Add diced chicken and sliced sausage. Brown until chicken is cooked through and sausage has color, about 6–8 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add onion, bell pepper, celery, and a pinch of salt. Cook until vegetables are soft, about 5–7 minutes. Add garlic and cook for 30 seconds until fragrant.
- Return browned chicken and sausage to the pot. Stir in the rice, chicken broth, diced tomatoes (with juices), and Cajun seasoning. Increase heat and bring to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender and most liquid is absorbed.
- With 5 minutes left, nestle the shrimp into the top of the jambalaya, re-cover, and cook until shrimp are pink and opaque, about 4–5 minutes.
- Season with salt and pepper to taste. Fluff gently with a fork and serve hot, garnished with chopped green onions.
Notes
Sausage can be swapped for kielbasa or chorizo. Use long-grain rice for best results; parboiled or brown rice will require adjustments to cooking time and liquid.