Jambalaya
A classic Louisiana dish blending meats, seafood, and vegetables in a flavorful one-pot meal that's perfect for any gathering.
Ingredients
For the base
- 1 tablespoon olive oil for cooking
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 medium bell peppers, diced any color
- to taste Salt and fresh ground black pepper
- 3 cloves garlic, minced
Meat and spices
- 1 pound boneless skinless chicken breasts, cubed
- ¼ teaspoon sweet paprika
- 1 teaspoon dried oregano
- 6 ounces andouille sausage, sliced into ¼-inch rounds can substitute with smoked sausage
- 2 tablespoons tomato paste
Liquids and grains
- 2 cups chicken broth use vegetable broth for vegetarian version
- 14.5 ounces canned diced tomatoes
- 1 cup long grain rice
- 1 teaspoon cajun seasoning or to taste
Seafood and garnish
- 1 pound raw shrimp, peeled and deveined
- 2 medium green onions, thinly sliced for garnish
- to taste Chopped fresh parsley for garnish
Instructions
Preparation
- In a large Dutch oven, heat the olive oil over medium heat.
- Add onions, celery, and bell peppers. Season with salt and pepper. Cook for 4 minutes or until just tender.
- Stir in garlic and cook for 1 minute.
- Add chicken, sweet paprika, and oregano. Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in sliced sausage and tomato paste; cook for 1 minute.
Cooking
- Add chicken broth, diced tomatoes, rice, and cajun seasoning. Bring the mixture to a boil; reduce heat to medium-low and cover the pot. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
Serving
- Remove from heat and garnish with sliced green onions and parsley.
- Serve hot and enjoy!
Notes
To store leftovers, let cool and transfer to an airtight container. Keep in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or on the stove until heated through.