Description
This Classic Jambalaya recipe is a bold and flavorful Southern one-pot meal filled with sausage, shrimp, chicken, and rice. Perfect for weeknight dinners or gatherings, this Louisiana-style dish brings authentic Creole and Cajun flavors straight to your table. A must-try for fans of hearty comfort food, spicy recipes, and meal-prep friendly options.
Ingredients
12 oz Andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into chunks
1/2 lb raw shrimp, peeled and deveined
1 1/2 cups long-grain white rice
1 medium onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 celery stalks, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
3 cups chicken broth
2 tablespoons Cajun seasoning
2 bay leaves
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned. Remove and set aside.
2. Add the chicken chunks, season with salt and pepper, and sear until golden on both sides. Remove and set aside.
3. In the same pot, add a bit more oil if needed. Sauté the onion, bell peppers, and celery until soft, about 5-7 minutes. Stir in the garlic and cook for 1 more minute.
4. Add the diced tomatoes, Cajun seasoning, bay leaves, salt, and pepper. Stir to combine and let the mixture simmer briefly.
5. Add the uncooked rice and pour in the chicken broth. Stir, bring to a gentle boil, then reduce heat to low.
6. Return the sausage and chicken to the pot. Cover and simmer for 20-25 minutes until rice is tender and the liquid is mostly absorbed.
7. In the final 5-7 minutes, nestle the shrimp on top. Cover and cook until the shrimp are pink and cooked through.
8. Remove from heat, let rest for 5 minutes, then fluff gently with a fork. Discard bay leaves and garnish with parsley if desired.
Notes
For deeper flavor, brown your sausage well before removing it—this adds more smoky goodness to the dish.
Always add shrimp at the end to avoid overcooking them; they cook fast and become rubbery if left too long.
If reheating leftovers, add a splash of chicken broth to bring back moisture and prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot Meals
- Method: Stovetop
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 435
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 135mg