Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cubed
- 5 ounces andouille sausage, sliced into ¼-inch rounds
- 1 pound raw shrimp, peeled and deveined
- 1 cup long grain rice
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 bell peppers, diced (red, green, yellow, or a mix)
- 4 cloves garlic, minced
- 11 ounces canned diced tomatoes
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon cajun seasoning, or to taste
- 1 teaspoon dried oregano
- ¼ teaspoon sweet paprika
- Salt and fresh ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Sear the sausage. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the andouille sausage slices and cook for 2 to 3 minutes per side until browned. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- Brown the chicken. Add the cubed chicken to the same pan. Season with salt, pepper, and half the cajun seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the pieces are golden on the outside. Remove and set aside with the sausage.
- Soften the vegetables. Reduce heat to medium. Add the diced onion, celery, and bell peppers to the pan. Cook for 5 to 6 minutes, stirring now and then, until softened and slightly translucent. Add the garlic and cook for another 30 seconds until fragrant.
- Build the base. Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly. Add the dried oregano, paprika, remaining cajun seasoning, and a good pinch of salt and pepper. Stir everything together.
- Add tomatoes, broth, and rice. Pour in the canned diced tomatoes with their juices and the chicken broth. Stir well, scraping up any browned bits from the bottom. Add the uncooked rice and stir to combine.
- Return the meat and simmer. Nestle the browned chicken and sausage back into the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 20 to 22 minutes, until the rice has absorbed most of the liquid and is just cooked through.
- Add the shrimp. Scatter the raw shrimp over the top, pressing them slightly into the rice. Cover and cook for another 5 minutes, until the shrimp are pink and curled.
- Rest and serve. Remove from heat and let the pot sit covered for 5 minutes. Fluff gently with a fork, taste for seasoning, and top with sliced green onions and fresh parsley.
Notes
- Make-ahead: You can prep all the vegetables and cube the chicken a day in advance. Store them separately in the fridge and everything comes together even faster on cooking day.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it reheats beautifully.
- Reheating: Add a small splash of chicken broth or water when reheating on the stovetop to loosen the rice. Microwave works too, covered, on medium power.
- Freezing: Jambalaya freezes well for up to 2 months. Thaw overnight in the fridge before reheating. Note that the shrimp can become slightly rubbery after freezing, so if you plan to freeze, consider leaving the shrimp out and adding fresh ones when reheating.
- Rice note: Long grain rice works best here. Short grain or medium grain rice will get too sticky and clump together as it absorbs the broth.
- Don’t peek: Once you cover the pot for the rice to cook, resist lifting the lid. Every time you open it, steam escapes and the rice takes longer to cook through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes T
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg