Jambalaya
Dinner
Southern1h 5m6 servingsEasyAbout this recipe
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.
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.
