Description
Bring the essence of Southern cuisine straight to your dinner table with this mouth-watering Classic Jambalaya.
Ingredients
Scale
- 1 lb shrimp peeled and deveined
- 12 oz smoked sausage sliced
- 1 lb chicken thighs or breast cut into pieces
- 1 large onion chopped
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 cup diced tomatoes
- 1/2 cup peas
- 2 green onions sliced
- 2 tablespoons fresh parsley chopped
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Start by seasoning your shrimp and chicken pieces lightly with salt, pepper, and Cajun seasoning.
- In your large pan, heat a couple of tablespoons of olive oil over medium-high heat. Add the sliced smoked sausage and brown it for a few minutes until it’s nicely crisped. Remove it from the pan and set it aside but keep those delicious drippings.
- In the same pan, using the residual oil, add the seasoned chicken pieces. Cook them until they achieve a golden-brown color. Once browned, remove the chicken from the pan and set it aside with the sausage.
- Add the chopped onion, green bell pepper, and diced celery to the pan. Sauté them for about 5 minutes until they are softened.
- Stir in the minced garlic and cook until fragrant—usually about 30 seconds to a minute. Then toss in the diced tomatoes.
- Add the long-grain rice to the pot, stirring it in with the veggie mixture. Toasting the rice for about 1-2 minutes helps enhance its flavor and aroma.
- Pour in the chicken broth gradually while stirring to combine. Add all the seasonings and mix well.
- Return the browned chicken and sausage to the pan, mixing everything together. Bring the mixture to a boil, then reduce the heat to low, cover it, and let it simmer for 20-25 minutes.
- Once the rice is tender, add the shrimp and peas, cover the pan, and cook for an additional 5-7 minutes.
- After the shrimp and peas are cooked, fluff the rice gently with a fork, stirring in a tablespoon of butter and garnish with fresh parsley and sliced green onions.
Notes
Jambalaya tastes even better the next day as the flavors deepen. Store it in the refrigerator and reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 30 g