Best Jambalaya Recipe
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 -8 servings
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Calories
768 kcal
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Course
Main Course
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Cuisine
American
Best Jambalaya Recipe
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Jambalaya is Louisiana comfort food at it’s absolute best! Made with a rich tomato sauce, spiced to creole perfection, with chicken, shrimp, and andouille sausage, as well as vegetables and rice. It’s so hearty, full of soul, and perfect as a quick & easy weeknight dinner to feed your hungry family!
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Ingredients
- 3 Tablespoons olive oil, divided
- 1 lb. chicken thighs, cut into 1-inch pieces
- 1 lb. Andouille sausage, sliced into 1/4-inch discs
- 2 Tablespoons creole seasoning, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 bunch green onions, chopped (separate white and green parts)
- 1 (15-ounce) can crushed tomatoes
- 2 Tablespoons tomato paste
- 3 cups chicken broth
- 1 1/2 cups long-grain white rice, rinsed well (basmati or jasmine will work)
- 2 bay leaves
- 1 pound uncooked shrimp, peeled and deveined with tails removed
- chopped parsley for sprinkling on top
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Instructions
- Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
- Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
- Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
- Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
- Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
- Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
- Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.
Notes
- If you can't find Andouille sausage, sometimes called cajun sausage, kielbasa or Mexican chorizo are decent alternatives that are widely available.
- Will keep in fridge for 4 days.
- This recipe is on page 171 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
768kcal
(38%)
Carbohydrates
51g
(17%)
Protein
43g
(86%)
Fat
43g
(66%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
233mg
(78%)
Sodium
2124mg
(89%)
Potassium
1037mg
(30%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1929IU
(39%)
Vitamin C
62mg
(69%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Calories | 768kcal | 38% |
| Carbohydrates | 51g | 17% |
| Protein | 43g | 86% |
| Fat | 43g | 66% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 2124mg | 89% |
| Potassium | 1037mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 62mg | 69% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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