Description
Celebrate Mardi Gras with this flavorful and satisfying Jambalaya recipe that brings together andouille sausage, chicken, shrimp, and a mix of Cajun spices. Perfect for a festive dinner!
Ingredients
Scale
Andouille Sausage:
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced
Chicken:
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
Vegetables:
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Other Ingredients:
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 pound medium shrimp, peeled and deveined
- Chopped green onions and parsley for garnish
Instructions
- Prepare the Sausage and Chicken: Heat olive oil in a Dutch oven, brown the sausage, remove and set aside. Brown the chicken, then set aside.
- Sauté Vegetables: In the same pan, cook onion, bell pepper, and celery until softened. Add garlic and cook briefly.
- Add Remaining Ingredients: Stir in tomatoes, rice, broth, seasonings, salt, and pepper. Return sausage and chicken to the pan and simmer.
- Add Shrimp: Once rice is tender, add shrimp and cook until pink.
- Finish and Serve: Rest for a few minutes, then garnish with green onions and parsley before serving.
Notes
- For extra depth, use fire-roasted tomatoes.
- This dish can be made ahead and reheated gently.
- For more heat, increase cayenne or add hot sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 970mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 155mg
