Description
A flavorful and hearty jambalaya recipe featuring andouille sausage, chicken, shrimp, and a medley of vegetables simmered with fragrant spices and white rice for a classic Louisiana Creole dish.
Ingredients
Scale
Protein
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 pound shrimp peeled and deveined
Vegetables
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- freshly chopped green onion Optional garnish
Liquids & Staples
- 1 Tablespoon vegetable oil
- 14 ounces can crushed tomatoes
- 2 cups chicken broth
Spices & Seasonings
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
Grains
- 1 cup white rice uncooked long or short grain – not quick cooking rice
Instructions
- Heat oil and brown meats: Heat oil over medium heat in a large dutch oven. Add the andouille sausage and chicken pieces and fry until lightly seared, about 5 minutes.
- Sauté vegetables: Add the diced onion, green bell pepper, red bell pepper, and chopped celery to the dutch oven. Cook until the onion is soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute to release its aroma.
- Add tomatoes and spices: Pour in the crushed tomatoes. Add smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir well to combine all the ingredients.
- Add rice and broth, simmer: Stir in the uncooked white rice and chicken broth. Bring the mixture to a boil, then reduce heat to medium low, cover, and simmer for about 20 minutes, stirring every few minutes until the rice is just cooked.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and simmer for another 5 minutes or until the shrimp are opaque and cooked through.
- Serve: Garnish with freshly chopped green onions if desired and serve hot.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days.
- Use long grain white rice for best texture, avoiding quick-cooking rice varieties.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Adjust cayenne pepper amount to control the heat level according to your preference.
- For added smokiness, try using smoked sausage if andouille is unavailable.
