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freshly made jambalaya with shrimp in a skillet.
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5 from 3 votes

Jambalaya

Dive into a hearty bowl of Louisiana's finest with this Jambalaya recipe! Packed with a smoky blend of meats, vibrant veggies, and flavorful Cajun spices, it's the one-pot wonder that will make your taste buds dance!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 529kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 medium green bell pepper chopped
  • 2 cloves garlic minced
  • 1 pound andouille sausage sliced
  • 1 pound chicken breast boneless and skinless, cut into bite size pieces
  • 14.5 ounces diced tomatoes
  • 1 cup long grain rice such as Jasmine, uncooked
  • 2 cups chicken broth low sodium
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ½ pound large shrimp peeled and deveined
  • 2 green onions chopped
US Customary - Metric

Instructions

  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  • Add the onion, green pepper, and garlic, and sauté until the vegetables are tender, about 5-7 minutes.
  • Add the sliced sausage and cubed chicken to the skillet and cook until browned, about 5 minutes.
  • Stir in the can of diced tomatoes, uncooked rice, chicken broth, oregano, paprika, cayenne pepper, and dried thyme. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
  • Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  • Add the shrimp to the skillet and cook for 5 minutes or until the shrimp are pink and cooked through.
  • Garnish with chopped green onions and serve hot.

Notes

  1. Variations: You can experiment with different types of protein like turkey sausage or even tofu for a vegetarian spin.
  2. Spiciness: Adjust the amount of cayenne pepper to control the level of heat in the dish.
  3. Rice: Use long-grain white rice for best results. Short-grain, brown, or wild rice may alter the texture and cooking time.
  4. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
  5. Garnish: Fresh parsley or green onions add a pop of color and fresh flavor as a garnish before serving.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 34g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 829mg | Potassium: 872mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 3mg