Jambalaya
A vibrant and flavorful one-pot dish that combines proteins, colorful vegetables, and spices with rice, perfect for family gatherings or casual dinners.
Ingredients
Proteins
- 1 pound chicken, diced
- 1 pound shrimp, peeled and deveined
- 1 cup andouille sausage, sliced (optional) Add for extra flavor
Vegetables
- 1 cup chopped onion
- 1 cup chopped bell peppers (mixed colors)
- 1 cup chopped celery
- 4 cloves garlic, minced
Liquids
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
Grains & Seasonings
- 2 cups long-grain rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Garnishes
- to taste fresh parsley, chopped For garnish
- to taste green onions, sliced For garnish
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced chicken and cook until golden brown, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the andouille sausage (if using) and cook for another 3 to 4 minutes.
- Add the chopped onion, bell peppers, and celery to the pot. Sauté until the vegetables soften, about 5 minutes.
- Stir in the garlic and cook for an additional 1 minute, until fragrant.
Cooking
- Return the chicken to the pot, then add the diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, paprika, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil.
- Stir in the rice and reduce the heat to low. Cover the pot with a lid, allowing it to simmer for about 20 minutes, or until the rice is tender.
- After 20 minutes, gently fold in the shrimp and cook for an additional 5 minutes, or until the shrimp are opaque and cooked through.
Serving
- Fluff the jambalaya with a fork, then garnish with chopped parsley and sliced green onions before serving.
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Notes
For added flavor, let the dish rest covered for a few minutes before serving. Adjust the Cajun seasoning to your spice preference.