5.0 from 81 votes
Jambalaya Recipe
Learn how to make this authentic Creole jambalaya recipe jam-packed with chicken, shrimp, and andouille sausage.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 386 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 strips of chopped bacon
- 4 tablespoons of unsalted butter
- 2 peeled and small diced sweet onions
- 6 small diced stalks of celery
- 1 each seeded and small diced red and green bell pepper
- 4 finely minced cloves of garlic
- 4 lices vine ripe tomatoes
- 4 teaspoons Cajun seasoning recipe
- 4 lices Andouille sausage links
- 3 each sliced chicken thighs and tenders
- 2 cups chicken stock
- 2 1/2 cups long grain rice
- 1 pound peeled deveined and diced shrimp
- Optional garnish: chopped parsley green onions, and thyme
Instructions
- In a large Dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
- Add the butter to the pot over low to medium heat and cook the onions until they are browned, which takes about 20 to 25 minutes.
- Once the onions are brown, add in the cooked bacon, celery, peppers, garlic, tomatoes, and 2 teaspoons of the spice blend.
- Stir and sauté the vegetables over medium heat for 5 to 7 minutes or until the outside edges of the veggies start to turn light brown.
- Next, add in the sausage and chicken and stir over medium heat for about 2 to 3 minutes to coat it.
- Add a lid to the pot and cook it for 8 to 10 minutes over low to medium heat or until the chicken is cooked.
- Pour in the chicken stock, rice, shrimp, and 2 more teaspoons of the spice blend.
- Stir and cover and cook over low heat for 15 to 18 minutes or until the rice is cooked. Adjust seasonings with salt and pepper or more Cajun seasoning.
- Serve with optional garnishes of chopped fresh thyme, parsley, and green onions
Cup of Yum
Notes
- Make-Ahead: This Jambalaya is meant to be served and eaten as soon as it is done cooking.
- How to Store: Cover and keep it in the refrigerator for up to 3 days. You can cover and freeze this for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and serving.
- How to Reheat: Add the desired amount of jambalaya to a medium-sized saucepot with a ¼ to ½ cup of chicken stock and heat while constantly stirring over low to medium heat until warm.
- If you are out of season, feel free to substitute the 4 tomatoes for 4 individual whole peeled tomatoes that are canned.
- You can use thawed frozen shrimp in this recipe.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
40g
(13%)
Protein
19g
(38%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
144mg
(48%)
Sodium
1694mg
(71%)
Potassium
397mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
695IU
(14%)
Vitamin C
15mg
(17%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 144mg | 48% |
| Sodium | 1694mg | 71% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.