Print

Classic Jambalaya

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A one-pot dish blending chicken, andouille sausage, and shrimp with vibrant spices and vegetables, capturing the essence of Cajun and Creole cooking.

Ingredients

Scale
  • 1 pound chicken, diced
  • 1 pound andouille sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups long-grain rice
  • 2 tablespoons Cajun seasoning
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Chopped green onions for garnish

Instructions

  1. Heat vegetable oil over medium heat in a large pot or Dutch oven.
  2. Add the chicken and sausage. Cook until browned.
  3. Add onions, bell peppers, celery, and garlic. Sauté until the vegetables are softened.
  4. Stir in the diced tomatoes, chicken broth, and Cajun seasoning. Bring to a boil.
  5. Stir in the rice, reduce heat to low, cover, and simmer for about 20 minutes until the rice is cooked.
  6. Add shrimp and cook for another 5-7 minutes until the shrimp are cooked through.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped green onions before serving.

Notes

Be careful not to overcook the shrimp. Use long-grain rice for better flavor absorption and texture. Adjust Cajun seasoning to your preference.

Nutrition

Find it online: https://sousviderecipe.com/jambalaya/