Jambalaya
A classic Louisiana dish featuring a vibrant blend of ingredients including chicken, sausage, and shrimp, simmered together for a comforting one-pot meal.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil For sautéing
- 1 pound chicken thighs, diced Preferably thighs for tenderness
- 1 pound smoked sausage, sliced Andouille sausage recommended
- 1 medium onion, diced
- 1 bell pepper diced Red or green
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes With juices
- 4 cups chicken broth Rich broth for depth of flavor
- 2 cups long-grain rice Holds shape well during cooking
- 2 teaspoons Cajun seasoning For flavor depth
- 1 teaspoon dried thyme
- 1 pound shrimp, peeled and deveined Added towards the end of cooking
- to taste Salt and pepper For seasoning
- 2 green onions chopped for garnish
Instructions
Cooking the Meat
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced chicken thighs and sliced sausage, sauté for 5–7 minutes until browned.
Adding the Vegetables
- Stir in the diced onion, bell pepper, and celery, and cook for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute.
Cooking the Rice
- Pour in the diced tomatoes and chicken broth, scraping the pot's bottom.
- Stir in the Cajun seasoning, dried thyme, and rice.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes.
Finishing Touches
- Add the shrimp, cover, and cook for an additional 5 minutes until shrimp are pink and cooked through.
- Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Notes
Use a heavy-bottomed pot for even heat distribution. Add hot sauce or jalapeños for a spicier version. Feel free to use leftover proteins or make it vegetarian by substituting with vegetables.