Description
A classic Creole rice dish with sausage, chicken, and shrimp.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups uncooked white rice
- 1 pound large shrimp, peeled and deveined
- 2 green onions, sliced
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add andouille sausage to the pot and cook until browned. Remove sausage from pot and set aside with chicken.
- Add onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, chicken broth, salt, black pepper, and cayenne pepper. Bring to a boil.
- Stir in uncooked rice. Return chicken and sausage to the pot.
- Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Stir in shrimp and cook for 5 minutes, or until shrimp are pink and cooked through.
- Garnish with green onions before serving.
Notes
- For a spicier jambalaya, add more cayenne pepper.
- You can substitute other proteins like ham or crawfish.
- Ensure the rice is fully cooked before adding the shrimp.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: jambalaya, creole, sausage, chicken, shrimp, rice, spicy, one-pot meal