Jambalaya

Name: Jambalaya With Chicken, Sausage & Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 cups enriched white rice; 1 tablespoon extra-virgin olive oil; 1 tablespoon butter; 1 pound boneless, skinless white or dark meat chicken; 3/4 pound andouille, casing removed and diced; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, chopped; 1 bay leaf, fresh or dried; Several drops hot sauce or 2 pinches cayenne pepper; 2 to 3 tablespoons all-purpose flour; 1 (14-ounce) can diced tomatoes in juice; 1 (14-ounce) can chicken stock or broth; 1 teaspoon cumin; 1 rounded teaspoon dark chili powder; 1 teaspoon poultry seasoning; 1 teaspoon Worcestershire sauce; 1 pound medium shrimp, raw, deveined and peeled; Coarse salt and black pepper; Chopped scallions, for garnish; Fresh thyme, chopped, for garnish

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This is a hearty one-pot jambalaya loaded with chicken, andouille sausage, and shrimp finished with fresh herbs—a Fat Tuesday tradition that comes together in a single deep skillet with pantry staples.

🌍Cajun 🏷️Jambalaya 🏷️Rachael ray 🏷️Fat tuesday 🏷️Mardi gras Andouille sausage

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🏷️Shrimp

Total

30 min

Recipe Source

View original recipe

From Clever Housewife

Ingredients

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2 cups enriched white rice
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can chicken stock or broth
1 teaspoon cumin
1 rounded teaspoon dark chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped, for garnish

21 Ingredients

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Instructions

1
Cook rice according to package directions.
2
Place a large, deep skillet over medium-high heat. Add oil and butter to the pan.
3
Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
4
Add onion, celery, bell pepper, bay leaf, and cayenne. Saute vegetables 5 minutes.
5
Sprinkle flour over the pan and cook 1 or 2 minutes more.
6
Stir in diced tomatoes and chicken broth. Season with cumin, chili powder, poultry seasoning, and Worcestershire sauce.
7
Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm.
8
Remove the pot from the heat and place on a trivet.
9
Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice in the center of each bowl of jambalaya.
10
Sprinkle dishes with salt, pepper, chopped scallions, and fresh thyme leaves.

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Tips & Notes

Pro tips

Brown the chicken and sausage hard in step 3 to build flavor; don't skip this step even though it's only 5 minutes total.
Use fresh bay leaf if you have it—it imparts more nuanced flavor than dried. Remove it before serving.
Serve the jambalaya and rice in separate layers (jambalaya in the bowl, rice scooped into the center) so each spoonful captures both elements.
Taste after step 6 and adjust seasoning before adding shrimp; cayenne and Worcestershire can be tweaked to your heat preference.

Substitutions

Chicken → pork shoulder or extra sausage (adjust cooking time if using tougher cuts)
Andouille → smoked kielbasa or regular cured sausage (will reduce heat slightly)
Diced tomatoes → tomato sauce or crushed tomatoes, using 1 cup plus 1 cup broth to maintain liquid ratio
Fresh thyme → dried thyme (use 1/4 teaspoon) or parsley for garnish

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium heat with a splash of broth; store rice separately and reheat gently to prevent sogginess.

Common Questions

Can I make jambalaya ahead of time?

Yes. Prepare the jambalaya base through step 7, cool completely, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Cook rice fresh or reheat separately.