Jambalaya
Hearty, smoky, and fragrant—this jambalaya layers browned chicken and andouille with sautéed aromatics, simmered rice, and a final hit of shrimp for briny sweetness. It's a single-pot Creole classic that develops deep flavor with straightforward steps and dependable timing.
1 ¼ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
12 oz andouille sausage, sliced 1/4-inch thick
12 oz raw shrimp, peeled and deveined, tail off
2 cup long-grain white rice
1 yellow onion, medium, finely chopped
1 green bell pepper, seeded and diced
2 stalk celery, diced
3 clove garlic, minced
1 can diced tomatoes, 14.5 oz can, undrained
3 ½ cup chicken stock
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp paprika, smoked if available
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
1 tsp cayenne pepper, adjust to taste
1 ½ tsp salt, plus more to taste
1 tsp black pepper, freshly ground
4 stalk green onions, sliced thin, for garnish
2 tbsp fresh parsley, chopped, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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