This Easy Jambalaya recipe is a delicious and hearty one-pot meal that combines chicken, sausage, and shrimp with rice and vegetables in a rich, flavorful broth. The process begins by browning bite-sized pieces of chicken and sliced andouille or smoked sausage in olive oil. These are then set aside to make way for the classic Cajun vegetable trinity of onions, bell peppers, and celery, sautéed until soft and aromatic. Garlic is added for an extra layer of flavor.
Next, long-grain rice is stirred into the vegetable mixture, ensuring each grain is well-coated. Canned diced tomatoes and chicken broth are then added, along with a blend of spices including thyme, oregano, smoked paprika, and optional cayenne pepper for heat. Salt and black pepper are also included to taste. The browned chicken and sausage are returned to the pot, and the mixture is brought to a boil before reducing to a simmer.
The jambalaya is covered and cooked for about 25-30 minutes, allowing the rice to absorb the flavorful liquid. Stirring occasionally helps prevent sticking. Once the rice is cooked, peeled and deveined shrimp are added, cooking for an additional 5-7 minutes until pink and cooked through.
For the final touch, the jambalaya is garnished with chopped green onions and fresh parsley, adding a fresh, vibrant flavor. This dish is perfect for a quick and satisfying meal, offering a delightful blend of proteins and spices that embody the essence of Cajun cooking. Enjoy this easy, flavorful jambalaya hot, straight from the pot.
Easy Jambalaya Recipe
Course: MainCuisine: CajunDifficulty: EasyThis Easy Jambalaya recipe is a delicious and hearty one-pot meal that combines chicken, sausage, and shrimp with rice and vegetables in a rich, flavorful broth.
Ingredients
2 tablespoons olive oil
1/2 kilo chicken breast or thighs, cut into bite-sized pieces
1/2 kilo andouille sausage or smoked sausage, sliced
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup long-grain rice
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
1/2 kilo shrimp, peeled and deveined
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, add the sliced sausage and cook until browned. Remove the sausage and set aside with the chicken.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the rice to the pot, stirring to coat it with the vegetable mixture. Cook for 1-2 minutes.
- Stir in the diced tomatoes, chicken broth, thyme, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well.
- Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the rice is cooked, add the shrimp to the pot. Stir to combine and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
- Remove the pot from heat. Garnish with chopped green onions and fresh parsley.
- Serve hot and enjoy your easy, flavorful jambalaya!
Notes
- This easy jambalaya recipe combines chicken, sausage, and shrimp with rice and vegetables in a spicy, flavorful broth, making it a perfect one-pot meal.
This easy jambalaya recipe combines chicken, sausage, and shrimp with rice and vegetables in a spicy, flavorful broth, making it a perfect one-pot meal.
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