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Jambalaya

Jambalaya

A hearty, soul-warming one-pot Creole classic packed with andouille sausage, chicken, and shrimp simmered with the holy trinity of onion, celery, and bell pepper in a boldly seasoned tomato-rice base. This family-friendly version delivers big, smoky, spicy flavor with minimal fuss — perfect for a crowd.

6 servings · Prep 20 min · Cook 45 min · Total 65 min

Southern · Dinner · Main Course

Ingredients

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  • 12 oz andouille sausage sliced into ¼-inch rounds
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 lb large shrimp peeled and deveined, fresh or thawed
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 1 medium green bell pepper diced
  • 4 cloves garlic minced
  • 1 can diced tomatoes with juices
  • 2 cup long-grain white rice uncooked
  • 2.5 cup chicken broth low-sodium
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper adjust
  • 1 tsp kosher salt plus more
  • 3 stalks green onions thinly sliced
  • 2 tbsp fresh parsley chopped

Equipment

  • Stovetop
  • Dutch Oven
  • Mixing Bowl
  • Pot
  • Fork
  • Wooden Spoon
  • Slotted Spoon
  • Lid
  • Measuring Cups
  • Knife
  • Ladle
  • Measuring Spoons
  • Cutting Board
  • Dipping Fork

Instructions

  1. Heat ~[1 tablespoon] of @[Olive Oil] in a large #[Dutch Oven] or heavy-bottomed #[Pot] over ^[medium-high heat]. Add the @[Andouille Sausage] slices and cook for ~[3–4 minutes], stirring occasionally, until browned on both sides. Remove with a slotted spoon and set aside. Add the remaining ~[tablespoon] of @[Olive Oil], then add the @[Chicken Thighs] pieces. Season lightly with @[Kosher Salt] and Cajun seasoning. Cook for ~[4–5 minutes] until golden on the outside (they don't need to be fully cooked through). Remove and set aside with the @[Andouille Sausage].
  2. In the same #[Pot], add the diced @[Yellow Onion], @[Celery], and @[Green Bell Pepper] (the Creole 'holy trinity'). Sauté over ^[medium heat] for ~[5–6 minutes] until softened and the @[Yellow Onion] is translucent. Add the minced @[Garlic] and cook for ~[1 more minute] until fragrant. Stir in the @[Tomato Paste] and cook for ~[1–2 minutes] to caramelize slightly. Add the @[Smoked Paprika], Cajun seasoning, @[Thyme], @[Oregano], @[Cayenne Pepper], and @[Kosher Salt], stirring to coat the vegetables evenly.
  3. Return the browned @[Andouille Sausage] and @[Chicken Thighs] to the #[Pot]. Pour in the diced @[Tomatoes with Juices] (with their juices) and the @[Chicken Broth]. Stir well to combine, scraping up any browned bits from the bottom of the #[Pot]. Bring to a boil over ^[high heat], then stir in the uncooked @[Long-Grain White Rice]. Reduce heat to ^[low], cover tightly with a #[Lid], and simmer for ~[20–25 minutes], until the @[Long-Grain White Rice] has absorbed the liquid and is tender. Resist the urge to lift the #[Lid] during cooking.
  4. Uncover the #[Pot] and nestle the @[Shrimp] into the rice mixture. Replace the #[Lid] and cook over ^[low heat] for ~[5–7 minutes], until the @[Shrimp] are pink, opaque, and just cooked through. Do not overcook. Taste and adjust seasoning with additional @[Kosher Salt], Cajun seasoning, or @[Cayenne Pepper] as needed.
  5. Fluff the jambalaya gently with a #[Dipping Fork]. Ladle into bowls and garnish with sliced @[Green Onions] and @[Parsley]. Serve immediately with hot sauce on the side for those who like extra heat.