Jambalaya
Enjoy this flavorful jambalaya, packed with chicken, sausage, shrimp, and veggies, embodying the essence of Cajun cuisine.
Equipment
- Le Creuset Dutch Oven
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 11 ounces fully-cooked andouille sausage sliced
- 2 tablespoons Cajun seasoning
- 1 yellow onion diced
- 2 count green bell pepper deseeded and diced
- 2 ribs celery diced
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 ½ cups uncooked long grain white rice rinsed
- 1 bay leaf
- 1 can (15-ounce) crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 pound large shrimp (16-20 count range), peeled and deveined
- sliced green onions for garnish
- chopped parsley for garnish
Instructions
- In a medium mixing bowl toss together the diced chicken with 1 tablespoon of Cajun seasoning, until evenly coated.
- Heat 2 tablespoons of the oil in a large Dutch oven or wide-bottomed pot over medium-high heat. Add the chicken and sauté until lightly golden and cooked through. Remove the chicken to a plate.
- Add the remaining 1 tablespoon of oil along with the sausage to the same pan and sauté for a couple of minutes, until lightly browned on both sides. Remove the sausage to the plate with the chicken.
- Add the onion, bell pepper, and celery, and sauté for 4 to 5 minutes, until the veggies have softened. If you need to add a splash more oil feel free to do so.
- Add the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and the red pepper flakes to the pan. Stir together for 30 seconds.
- Add the rice and toast with the veggies and spices by stirring for a minute. Then add the bay leaf, tomatoes, and broth. Give it a stir, bring to a simmer, then reduce the heat to low, and cover. Cook for about 7 to 8 minutes, stirring occasionally just to make sure the rice isn't sticking to the bottom of the pot, until the rice is al dente.
- Remove the bay leaf, add the shrimp to the pan along with the sausage and chicken, gently stir, cover, and turn off the heat. The shrimp will cook through in about 4 to 5 minutes, and all of the liquid should be absorbed by the rice. Taste the jambalaya and season with extra salt and pepper if you'd like.
- Before serving, garnish with sliced green onions and chopped parsley.
Notes
The variety of rice you use, along with the type of pot and stovetop temperature really impacts the cooking time and whether the rice goes soft and mushy, or if the grains stay fluffy. Basmati and jasmine rice can cook quickly, so I'd recommend checking on the texture at around 7 to 8 minutes. It's best to stop when it's al dente, as it will keep cooking when you add the shrimp and let it sit. If using parboiled rice or long-grain brown rice, you will need to cook the rice longer and add additional broth or water. Make sure to use a large Dutch oven or stock pot.
Nutrition
Serving: 1cupCalories: 458kcalCarbohydrates: 38gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 159mgSodium: 793mgPotassium: 731mgFiber: 3gSugar: 4gVitamin A: 1261IUVitamin C: 30mgCalcium: 84mgIron: 3mg
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