Description
Celebrate Mardi Gras with this flavorful and hearty Jambalaya recipe that combines andouille sausage, chicken, and shrimp with a mix of Cajun spices and vegetables. Perfect for a festive feast!
Ingredients
Andouille Sausage:
1/2 pound
Chicken Thighs:
1/2 pound
Raw Shrimp:
1/2 pound
Onion:
1 cup, chopped
Green Bell Pepper:
1 cup, chopped
Celery:
1/2 cup, chopped
Garlic Cloves:
3, minced
Long Grain White Rice:
1 cup
Diced Tomatoes:
1 (14.5 oz) can with juice
Chicken Broth:
2 1/2 cups
Cajun Seasoning:
1 tablespoon
Dried Thyme:
1/2 teaspoon
Smoked Paprika:
1/2 teaspoon
Cayenne Pepper:
1/4 teaspoon (optional)
Salt and Black Pepper:
to taste
Parsley:
2 tablespoons, chopped
Green Onions:
sliced, for garnish
Instructions
- Heat olive oil in a large pot. Add sausage, cook until browned, set aside.
- Cook chicken until lightly browned. Add onion, bell pepper, celery, sauté until softened.
- Stir in garlic, then add rice to coat with oil and spices.
- Pour in tomatoes, broth, seasonings. Bring to a boil, then simmer covered for 20–25 minutes.
- Stir in cooked sausage and raw shrimp. Cover and cook for 5–7 minutes until shrimp is cooked.
- Remove from heat, fluff with a fork, garnish with parsley and green onions.
Notes
- Adjust spice level by adding more or less cayenne.
- You can use leftover chicken or omit the shrimp for a simpler version.
- Jambalaya tastes better the next day, so make it ahead if possible.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
