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Jambalaya

A rich and flavorful Louisiana rice dish, combining smoked sausage, chicken, shrimp, and vegetables, all cooked in one pot for a comforting meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 12 ounces smoked sausage, sliced into coins Any preferred type of smoked sausage
  • 1 pound boneless chicken thighs, cut into bite size pieces
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 14.5 ounce can diced tomatoes With juices
  • 1.5 cups long grain white rice, rinsed Long grain white rice works best
  • 3 cups low sodium chicken broth
  • 1.25 teaspoons kosher salt Plus more to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black pepper
  • 0.25 to 0.5 teaspoon cayenne, to taste Adjust based on heat preference
  • 0.75 pound shrimp, peeled and deveined Fresh or frozen, thawed
  • 2 tablespoons chopped parsley For garnishing

Method
 

Cooking the Meats
  1. Warm oil in a wide heavy pot over medium high heat.
  2. Brown the sausage until crisp at the edges, then remove to a plate.
  3. Add chicken, season with a pinch of salt, and sear until lightly browned.
  4. Remove chicken to the plate with sausage.
Softening the Vegetables
  1. Add onion, peppers, and celery to the pot with a small pinch of salt.
  2. Cook until they soften and pick up the browned bits.
  3. Stir in garlic for 30 seconds.
Building the Base
  1. Stir in tomatoes with their juices, smoked paprika, thyme, oregano, pepper, and cayenne.
  2. Let it bubble for a minute to wake everything up.
Cooking the Rice
  1. Stir in the rice to coat it in the spices.
  2. Pour in broth and tuck in the bay leaf.
  3. Return sausage and chicken to the pot.
  4. Bring to a lively simmer.
Simmering
  1. Reduce heat to low, cover, and cook for 20 minutes without lifting the lid.
Adding Shrimp
  1. Scatter shrimp on top, gently nestle them in, re-cover, and cook for 5 to 7 minutes more until the shrimp are pink and the rice is tender.
Serving
  1. Turn off the heat and let stand covered for 5 minutes.
  2. Remove the bay leaf, fluff gently, and sprinkle with parsley.
  3. Taste and adjust salt or heat.
  4. Serve with lemon wedges and hot sauce.

Notes

If your rice needs a tiny bit more liquid at the end, splash in a few tablespoons of hot broth, cover, and let it sit another 3 minutes. It usually does the trick without overcooking the shrimp.