Description
A hearty and flavorful jambalaya featuring chicken, sausage, and shrimp, seasoned with smoked paprika and fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 8–12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds
- 8–16 ounces large raw shrimp (peeled and deveined)
- 1 large onion, diced
- 4–6 cloves garlic, roughly chopped
- 3 ribs celery, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 a jalapeno, finely chopped
- 1 1/2 cups extra long-grain white rice (or use basmati or jasmine)
- 2 heaping teaspoons smoked paprika
- 1 teaspoon dry thyme
- 1 teaspoon dry ground sage or oregano
- ½ teaspoon ground mustard powder
- 2 bay leaves
- 14-ounce can of crushed tomatoes
- 3–4 cups chicken broth (or shellfish broth)
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- Garnish: green onions and hot sauce
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Brown it, but no need to cook it through, lowering the heat if necessary. Scoop this onto a large plate.
- To the same pan, add the sausage, browning both sides, then place it with the chicken.
- Add the shrimp and quickly brown both sides, giving it some color. Place it with the sausage and chicken.
- To the same pan (wipe it out if you want), add a little more olive oil. Add the onions and garlic and saute over medium-high heat until fragrant and tender.
- Lower the heat to medium, add the celery, bell peppers, and jalapeno, and stir until just softened.
- Add the rice, smoked paprika, thyme, sage or oregano, mustard powder, bay leaves, and give a good stir for one minute.
- Stir in the crushed tomatoes and 3 cups of the chicken broth, then season with salt and pepper.
- Add the chicken, sausage, and any optional veggies. Wait to add the shrimp.
- Bring to a simmer, cover, and cook over medium-low heat for 25-30 minutes, until the rice is perfectly tender. Stir every 7 minutes or so to prevent burning, adding more broth as needed.
- When the rice is almost done, nestle in the seared shrimp. Continue cooking, covered, until the shrimp is cooked through and the rice is tender.
- Adjust salt and pepper to taste and garnish with green onions and hot sauce.
Notes
- Alternatively, use shellfish broth for enhanced flavor.
- Adjust the heat by adding more or less jalapeno.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 570
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg