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Jambalaya

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Jambalaya is a bold and flavorful one-pot dish from Louisiana, combining smoky sausage, juicy chicken, shrimp, and rice in a spicy Creole seasoning. This hearty meal is packed with vegetables and a rich tomato base, making it perfect for family dinners or meal prep!

Ingredients

Scale

For the Protein:

  • 200 g (7 oz) smoked andouille sausage (or chorizo, sliced)
  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 200 g (7 oz) shrimp (peeled and deveined)

For the Jambalaya Base:

  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Creole seasoning (or Cajun seasoning)

For the Rice & Liquid:

  • 1 ½ cups long-grain white rice (uncooked)
  • 1 (400 g / 14 oz) can diced tomatoes (with juices)
  • 3 cups chicken broth (or seafood broth for extra flavor)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce

For Garnish:

  • 2 green onions (chopped)
  • Fresh parsley (chopped)
  • Lemon wedges (optional, for serving)

Instructions

1. Brown the Sausage & Chicken

  1. Heat 1 tablespoon olive oil in a large pan or Dutch oven over medium-high heat.
  2. Add the sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
  3. Add the chicken pieces to the same pan and cook until browned on all sides (5 minutes). Remove and set aside.

2. Sauté the Vegetables & Spices

  1. Add the remaining 1 tablespoon olive oil and sauté the onion, bell peppers, and celery for 5 minutes, until softened.
  2. Stir in the garlic, paprika, oregano, thyme, cayenne, Creole seasoning, salt, and black pepper. Cook for 30 seconds until fragrant.

3. Simmer the Jambalaya

  1. Stir in the rice, diced tomatoes, chicken broth, bay leaves, and Worcestershire sauce.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

4. Add Shrimp & Finish Cooking

  1. Return the cooked sausage and chicken to the pot. Stir well.
  2. Add the shrimp on top, cover, and cook for 5 minutes, until the shrimp turn pink and opaque.

5. Serve & Enjoy

  1. Remove bay leaves and garnish with chopped green onions and parsley.
  2. Serve hot with lemon wedges and enjoy!

Notes

  • Not spicy enough? Add hot sauce or extra cayenne.
  • Prefer brown rice? Increase cooking time to 40-45 minutes and add ½ cup extra broth.
  • Make it smoky by adding a pinch of liquid smoke or extra smoked paprika.
  • Want a seafood version? Swap the chicken for crab or crawfish!

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