Louisiana Jambalaya Dish (Printer-Friendly)
A hearty meal blending chicken, sausage, shrimp, vegetables, and rice with bold Louisiana spices.
# What You’ll Need:
→ Meats
01 -
8 ounces andouille sausage, sliced
02 -
2 medium boneless skinless chicken breasts, cut into bite-sized pieces
03 -
8 ounces raw shrimp, peeled and deveined
→ Vegetables
04 -
1 medium onion, diced
05 -
1 green bell pepper, diced
06 -
1 red bell pepper, diced
07 -
2 celery stalks, diced
08 -
3 cloves garlic, minced
09 -
2 green onions, thinly sliced (optional garnish)
→ Pantry
10 -
1 can (14.5 ounces) crushed tomatoes
11 -
1 tablespoon smoked paprika
12 -
1 teaspoon salt
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon dried oregano
15 -
1/2 teaspoon dried basil
16 -
1/2 teaspoon dried thyme
17 -
1/4 teaspoon black pepper
18 -
1/4 teaspoon cayenne pepper (optional)
19 -
1 cup uncooked long-grain white rice
20 -
2 cups chicken broth
21 -
2 tablespoons cooking oil
# Steps to Follow:
01 -
Heat cooking oil over medium heat in a large dutch oven or heavy pot. Add sliced andouille sausage and chicken pieces; cook for approximately 5 minutes, stirring occasionally, until lightly browned.
02 -
Add diced onion, green and red bell peppers, and celery to the pot. Cook until the onion softens, about 4-5 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 -
Stir in crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper if using. Mix thoroughly to combine flavors.
04 -
Pour in uncooked white rice and chicken broth, stirring well. Bring to a boil over medium-high heat.
05 -
Reduce heat to medium-low, cover the pot, and simmer for about 20 minutes, stirring occasionally to prevent sticking, until the rice is tender and liquid is absorbed.
06 -
Stir peeled and deveined shrimp into the pot. Cover and cook for an additional 5 minutes or until shrimp are opaque and fully cooked.
07 -
Optionally, sprinkle sliced green onions over the jambalaya. Serve immediately for best flavor and texture.
# Helpful Hints:
01 -
If rice is not fully cooked after simmering, add extra broth or water and continue cooking until tender.
02 -
Jambalaya can be stored in the refrigerator for up to 4 days or frozen for up to 3 months; note shrimp texture may change after freezing.
03 -
Traditional andouille sausage can be substituted with kielbasa, smoked sausage, or chorizo based on spice preference.