Jambalaya
This one-pot Jambalaya combines chicken, shrimp, and andouille sausage with the classic holy trinity vegetables (onion, celery, bell pepper) and Creole spices for authentic Southern flavor in a single skillet.
This one-pot Jambalaya combines chicken, shrimp, and andouille sausage with the classic holy trinity vegetables (onion, celery, bell pepper) and Creole spices for authentic Southern flavor in a single skillet.
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In a large Dutch oven, heat the olive oil over medium heat.
Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.
Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.
Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
Remove from heat and garnish with sliced green onions and parsley.
Serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop over medium heat with a splash of broth to restore moisture.
Yes. Jambalaya actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of broth to restore texture.
Use smoked sausage, chorizo, or kielbasa for similar depth. For a lighter version, omit sausage entirely and add an extra 6 ounces of shrimp or chicken.
The rice should be tender and the liquid mostly absorbed, about 15-20 minutes after adding to the pot. Grains should separate easily with a fork.
Yes, but increase initial cooking time by 5-10 minutes to ensure chicken is cooked through. Bone-in pieces add more flavor to the broth.
Yes, as written. Verify that your andouille sausage and any broth used are certified gluten-free, as some brands may contain additives.
