Jambalaya
This comforting jambalaya features tender chicken, plump shrimp, and smoky andouille sausage, simmered together with rice, tomatoes, and Cajun seasoning for a warm and inviting dish.
Ingredients
Main ingredients
- 1 pound chicken, diced Use tender chicken for best texture.
- 1 pound shrimp, peeled and deveined Fresh shrimp are recommended.
- 1 pound andouille sausage, sliced Choose a low-sodium variety if desired.
- 1 large onion, chopped Provides a sweet base flavor.
- 1 large green bell pepper, chopped Adds color and sweetness.
- 2 stalks celery, chopped Balances the flavors.
- 4 cloves garlic, minced Essential for flavor.
- 1 can diced tomatoes Brings a bright lift.
- 4 cups chicken broth Use low-sodium for better control over salt.
- 2 cups long-grain rice Choose for fluffy, separate grains.
- 2 tablespoons Cajun seasoning Adjust to taste.
- to taste none Salt and pepper Season at the end to adjust the flavor.
Garnishes
- to taste none Green onions, for garnish Add freshness.
- to taste none Parsley, for garnish Enhances presentation.
Instructions
Preparing the Ingredients
- In a large skillet, heat oil over medium heat. Add the chicken and sausage; cook until browned, about 4 to 6 minutes.
- Stir in the onion, bell pepper, celery, and garlic; cook until softened, about 5 minutes.
Cooking the Jambalaya
- Add diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes until rice is cooked.
- Stir in shrimp, cover, and cook for an additional 5-10 minutes until shrimp are pink.
Serving
- Serve hot, garnished with green onions and parsley.
Notes
Store jambalaya in shallow, airtight containers for up to 3 days in the refrigerator, or freeze for up to 3 months. To reheat, add a splash of water or broth and warm gently.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 4g
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