Go Back
best-jambalaya-recipe
Print

Jambalaya

Course Main Course
Cuisine American, Cajun-inspired, Southern
Keyword jambalaya, jambalaya-recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 516kcal

Ingredients

  • 1 lb boneless skinless chicken breasts or thighs cut into 1 inch pieces
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 5 Tbsp olive oil
  • 1 10 oz smoked andouille sausage sliced into 1/4 inch rounds
  • 1 small yellow onion finely diced
  • 1 small green bell pepper seeded and finely diced
  • 1 small red bell pepper seeded and finely diced
  • 1 rib celery finely diced
  • 3 medium cloves garlic minced
  • 2 cups uncooked long grain rice
  • 2 Tbsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 2 small bay leaves
  • 1 10 oz can diced Rotel tomatoes with green chiles
  • 4 cups low sodium chicken stock additional as needed
  • 1 lb large shrimp peeled and deveined (tails on)
  • 1 tsp fresh thyme
  • hot sauce, sliced green onions and chopped Italian parsley for serving

Instructions

  • Sprinkle chicken lightly with garlic salt and pepper, tossing to coat. Heat 2 tablespoons of olive oil in large skillet over medium high heat. Add sausage and chicken. Saute for 2-3 minutes, just until chicken and sausage have some color and beginning to brown. Use a slotted spoon to remove to a plate. (The chicken doesn't have to be cooked through)
  • To the skillet add 3 tablespoons oil. Add onion, bell peppers and celery. Saute for 5 minutes over medium-high heat, or just until softened and beginning to brown. Add garlic, rice, Cajun seasoning, salt, paprika, cayenne and bay leaves. Continue stirring until oil has coated all of the rice and garlic is fragrant (about 2-3 minutes).
  • Add 3 cups stock and tomatoes to skillet. Cover and simmer on medium low for 10 minutes. Uncover and return chicken and sausage to pan with reserved 1 cup chicken stock, mix well. Replace lid and continue to cook for another 10 minutes.
  • Uncover, add shrimp and thyme. Simmer covered for an additional 5-10 minutes or just until all liquid is absorbed. (You may add additional chicken stock, if needed at the end of cooking.)
  • Let stand for 5 minutes, then serve garnished with parsley and hot sauce.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 57g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 673mg | Potassium: 726mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1988IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 2mg