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jambalaya
Sofia

jambalaya

A bold and hearty one-pot dish straight from Louisiana! Packed with smoked sausage, tender chicken, shrimp, and aromatic veggies, this Creole-style Jambalaya is simmered with spices, tomatoes, and rice for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Cajun, Creole, Southern
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken thighs or breasts, diced
  • 8 oz andouille or smoked sausage sliced
  • 1 small onion diced
  • 1 bell pepper any color, chopped
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper adjust to heat preference
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 cup long grain white rice
  • 2 ½ cups chicken broth
  • ½ lb raw shrimp peeled and deveined
  • 2 green onions sliced (for garnish)
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the Meats
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook until browned (about 4–5 minutes). Remove and set aside. Add sausage to the pot and sear until lightly browned, then remove.
  3. Sauté the Veggies
  4. In the same pot, sauté onion, bell pepper, and celery for 4–5 minutes until softened. Add garlic and cook another 30 seconds.
  5. Add Seasonings and Rice
  6. Stir in paprika, thyme, cayenne, black pepper, and salt. Add rice and cook for 1 minute, stirring to coat the grains in flavor.
  7. Simmer the Jambalaya
  8. Return chicken and sausage to the pot. Pour in diced tomatoes with their juices and chicken broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  9. Add Shrimp and Finish
  10. Stir in shrimp and cover again. Cook for another 5–7 minutes, or until shrimp are pink and rice is fully cooked.
  11. Serve
  12. Fluff with a fork, garnish with green onions and parsley, and serve hot.

Notes

  • Protein Variations: You can use only chicken or sausage, or swap in turkey sausage or tofu for a lighter option.
  • Spice Level: Reduce cayenne or skip it for a milder flavor. Add hot sauce for extra heat.
  • Rice Tip: Use long grain rice for the best texture. Short grain may become mushy.
  • Make-Ahead: Jambalaya keeps well! Store in the fridge up to 4 days or freeze for up to 2 months.