Yield: 8 servings
Easy Jambalaya
Full of bold Cajun flavor, this easy Jambalaya is a one-pot Louisiana classic. Tender chicken, andouille sausage, and juicy shrimp are simmered all together with tender spiced tomato rice for maximum flavor.
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 lb andouille sausage, sliced
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 4 stalks celery, chopped
- 1 tablespoon minced garlic
- 1 ½ cups long grain rice, rinsed
- 2 tablespoons cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 (15 oz) can crushed tomatoes
- 2 ½ cups chicken broth, divided
- 1 lb large shrimp, peeled and deveined
- sliced green onion, for garnish
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Instructions
- Heat the oil and butter in a large heavy bottom pot or Dutch oven over medium-high heat. Brown the chicken and sausage for about 5 minutes.
- Add the onion, bell pepper, and celery. Sauté 15 minutes. The vegetables need to reduce to half their size. The longer they sauté and cook down, the more flavorful the dish will be!
- Stir in the garlic and rice. Cook for 1 minute. Next add the Cajun seasoning, Worcestershire sauce, tomatoes, and 2 cups of the broth, making sure to scrape the bottom of the pot. Simmer for 20 minutes with the lid slightly askew, stirring occasionally.
- Pour the remaining 1/2 cup of broth into the pot and quickly add the shrimp. Stir just until the shrimp are covered with the rice, then place the lid firmly on the pot, and turn off the heat. Let the covered pot rest for 6 to 8 minutes, until the shrimp have cooked through (they will be pink and curled). Serve immediately with fresh chopped green onion on top.
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Notes
Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: For best results, reheat on the stovetop with a splash of water. Or you can reheat it in a covered dish in the microwave.
Freeze: Transfer cooled leftovers to a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Freeze without the shrimp for the best texture.
Nutrition
Serving: 8 servings, Calories: 472kcal, Carbohydrates: 34g, Protein: 33g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 179mg, Sodium: 1147mg, Potassium: 616mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1213IU, Vitamin C: 19mg, Calcium: 75mg, Iron: 2mg