Description

A flavorful and hearty one-pot dish, this easy jambalaya recipe combines rice, sausage, chicken, and shrimp with bold Cajun spices for a satisfying Southern-style meal.

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup long grain rice
2 1/2 cups chicken broth
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/2 pound medium shrimp, peeled and deveined
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
Add sausage to the same pot and cook until lightly browned, about 3-4 minutes. Remove and set aside with chicken.
In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
Return chicken and sausage to the pot. Stir in diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne (if using), salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Add shrimp to the pot and gently stir. Cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through and rice is tender.
Remove from heat and let sit for a few minutes. Garnish with green onions and parsley before serving.

Notes

Adjust cayenne pepper to control the heat level.
You can substitute smoked sausage if andouille is not available.
For extra flavor, use seafood stock instead of chicken broth.
This dish can be made ahead and tastes even better the next day.