Jambalaya

Name: Jambalaya
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Vegetable Oil; 1 lbs Chicken Thigh, boneless, skinless, cut into 1-inch pieces; 12oz Andouille Sausage, sliced into 1/4-inch rounds; 1 large Onions, diced; 1 Green Bell Peppers, diced; 3 stalks of Celery, diced; 4 cloves of Garlic, minced; 2 cups Long-Grain White Rice, uncooked; 1 cans of Diced Canned Tomatoes, 14.5 oz, with juices; 4 cups Chicken Stock; 2 tsp Sweet Paprika; 1 tsp Dried Thyme; 1 tsp Oregano, dried; 1 Bay Leaves; 1/2 tsp Cayenne Pepper; 1/2 tsp Pepper (Black), freshly ground; 1 1/2 tsp Kosher Salt, plus more to taste; 1 lbs Shrimp, peeled and deveined; 3 Green Onions, thinly sliced; 2 tbsp Parsley, fresh, chopped

This Jambalaya is a hearty, one-pot Creole classic bursting with smoky sausage, tender chicken, sweet vegetables and bright shrimp, all simmered with tomatoes and fragrant spices. It’s comforting, bold, and perfect for a family dinner or a festive gathering — serve straight from the pot for maximum flavor and ease.

This Jambalaya is a hearty, one-pot Creole classic bursting with smoky sausage, tender chicken, sweet vegetables and bright shrimp... Show more

Traditional American Recipe

Health Grade

B · Healthy

Rating

4.6

Time

1 hr

Price

3,67 €

Calories

728 kcal

meal prep

one pot

high protein

low sugar

Method

Prep everything

Cut the chicken thighs into 1-inch pieces, slice the Andouille sausage into 1/4-inch rounds, and dice the onion, green bell pepper, and celery. Mince the garlic. If the shrimp still have shells or veins, peel and devein them, then pat them dry so they cook cleanly later. Thinly slice the green onions and chop the parsley for garnish, then keep everything near the stove.

Brown the chicken

Heat the Vegetable Oil in a large pot over medium-high. Season the chicken pieces with about half the kosher salt and black pepper, then add them in a single layer and let them sit untouched for 4 minutes. Flip and cook for 3 minutes more, just until the outside is browned. Transfer the chicken to a plate.

Cook the base

Add the Andouille sausage to the pot and cook, stirring occasionally, for 3 minutes until it starts to brown and release a little fat. Stir in the onion, green bell pepper, celery, and the remaining kosher salt, and cook for 5 minutes until the vegetables soften. Add the garlic, sweet paprika, dried thyme, dried oregano, cayenne pepper, and the remaining black pepper, and stir for 1 minute more until fragrant, scraping up any browned bits from the bottom.

Simmer the jambalaya

Stir in the long-grain white rice so every grain is coated, then add the diced canned tomatoes with their juices, the chicken stock, and the bay leaf. Return the chicken to the pot and bring everything to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is just tender. Uncover, tuck in the shrimp, and cook for 5 minutes more, just until the shrimp are pink and opaque.

Garnish and serve

Remove the bay leaf, taste, and add more salt if needed. Spoon the jambalaya into bowls and finish with the green onions and parsley for a fresh, bright finish. Serve hot.