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Jambalaya

Life At The Table Jambalaya. A white bowl of jambalaya with sausage, shrimp and chicken garnished with green onions with a green napkin next to the bowl on a wooden table.
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Jambalaya is a bold and flavorful classic Louisiana dish. Easily make this one-pot wonder dish on a weeknight.

Ingredients

Scale
  • 1 lb andouille sausage, bias-sliced
  • 1 lb shrimp, peeled, deveined
  • 1/2 lb, boneless, skinless chicken thighs, diced
  • 1 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup celery, diced
  • 2 cloves garlic, minced
  • 2–14.5 oz can petite diced tomatoes, with juices
  • 6 fl. oz long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons Cajun seasoning (or more if you like it spicy!)
  • 1 bay leaf
  • kosher salt

Garnish

  • fresh chopped parsley
  • green onions, bias-sliced

Instructions

  1. Heat a large pot or Dutch oven over medium heat. Once heated add just enough olive oil to coat the bottom of the pot and swirl the pot to ensure even coating.
  2. Add the sausage. Sauté until browned. Remove from the pot and set aside.
  3. Add the diced chicken. Sauté until browned and cooked through. Remove the chicken from the pot and set it aside with the sausage.
  4. Reduce the heat and add the diced onion, green and red bell peppers, and celery to the pot. Sauté until softened.
  5. Add the garlic and sauté just until fragrant, about a minute.
  6. Add the seasonings to the vegetable mixture. Sauté for about a minute.
  7. Stir in the petite diced tomatoes with their juices and the bay leaf. Sauté over low heat for a minute or two,
  8. Stir in the rice and the chicken broth. Bring the mixture to a boil then reduce to a simmer. Cover and simmer 20-25 minutes or until the rice is tender and liquid has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  9. When the rice is almost done, stir in the shrimp. Cover the pot and cook for another 5-7 minutes, until the shrimp are pink and cooked through.
  10. Stir in the cooked sausage and shrimp. Mix everything well and let it stand 5-10 minutes.
  11. Remove the bay leaf.
  12. Taste and adjust the seasoning with kosher salt, if needed.
  13. Spoon into bowls and garnish with the fresh parsley and green onions.

Notes

  • This is a lot of protein! Adjust the protein amount as desired.
  • The Cajun seasoning amount is based on my seasoning blend. Adjust as needed as most Cajun seasonings are very salty. Look for a seasoning that doesn’t have salt listed as the first ingredient.
  • Use long grain white rice. It’s sturdier than basmati or jasmine.

Find it online: https://lifeatthetable.com/jambalaya/

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