A vibrant one-pot Creole classic with tender chicken, smoky sausage, and shrimp simmered with rice and bold Cajun spices.
# What You'll Need:
→ Proteins
01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless, skinless chicken thighs (about 9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce for serving (optional)
# Direction Steps:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add andouille sausage slices and cook until lightly browned, about 3-4 minutes. Remove sausage from pot and set aside.
02 - Add remaining oil to the pot. Season chicken pieces generously with salt and pepper. Add to hot pot and brown on all sides, about 4-5 minutes. Remove chicken and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Cook, stirring frequently, until vegetables soften and onions become translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute, stirring constantly to toast spices and coat rice.
05 - Pour in diced tomatoes with juices and chicken broth. Add bay leaves. Stir well, scraping up any browned bits from bottom of pot. Return sausage and chicken to pot. Bring mixture to boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
06 - Nestle shrimp into rice mixture. Cover and cook for 5-7 minutes until shrimp turn pink and opaque and rice is tender. Remove from heat. Discard bay leaves. Fluff jambalaya with fork.
07 - Top jambalaya with sliced spring onions and fresh parsley. Serve hot with hot sauce on side for those who prefer extra heat.
