Jambalaya
User Reviews
4.7
Jambalaya
Description
This Jambalaya recipe builds layers of flavor starting with browning andouille sausage and chicken thighs, which enriches the dish with savory notes. Aromatics including onions, celery, peppers, and garlic soften in butter, creating a fragrant base. Toasted rice is then cooked with a combination of dried oregano, bay leaves, hot sauce, Cajun seasoning, crushed tomatoes, and chicken broth, allowing the rice to absorb the spices and juices.
The shrimp is added near the end to ensure it cooks through without becoming tough. The final dish is a colorful, comforting balance of tender meats, spicy sausage, and seasoned rice with a hint of heat from the chili and Cajun spices.
This recipe serves well as a filling main course. Leftovers retain their flavor and can be reheated in the microwave or in a skillet with added broth to keep the rice moist.
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage sliced in 1/4 inch slices
- 1 pound chicken thighs boneless and skinless, cut in small pieces (chicken breast works as well)
- 2 tablespoon butter
- 1 large onion chopped
- 2 talks celery diced
- 5 cloves garlic minced
- 2 medium bell pepper chopped (I used red and green)
- 1½ cups white rice I used jasmine (long grain)
- 1 teaspoon oregano dried
- 2 bay leaf
- salt to taste
- black pepper to taste
- 1 teaspoon hot sauce
- 2 tablespoon Cajun seasoning
- 14 ounce crushed tomatoes
- 3½ cups chicken broth low sodium or no sodium added, or water
- 1 pound Shrimp peeled and deveined, I left the tails on, large
Garnish
- 2 green onions chopped
- 2 tablespoon parsley chopped, fresh
Instructions
- In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
- Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
- Stir in the shrimp and okra and continue cooking until the shrimp is cooked through and pink.
- Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.
- Serve garnished with green onions and parsley.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet with a splash of broth to prevent drying.
- Stir occasionally during cooking to avoid rice sticking to the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 601kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 38g | 76% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 1118mg | 47% |
| Potassium | 779mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2211IU | 44% |
| Vitamin C | 50mg | 56% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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