Jambalaya is one pot meal perfection packed with a lot of proteins (I used chicken, sausage, and shrimp!) This super easy dish is pure comfort loaded with delicious flavors that everyone will love.
1-2tablespoonsCajun seasoningadjust to suit your tastes
1pack andouille sausagesliced into rounds
1poundboneless skinless chicken breasts or thighscut into about 1 inch pieces
1oniondiced
1small green bell pepperdiced
1small red bell pepperdiced
2stalks celerychopped
4clovesgarlicminced
8ouncescrushed tomatoes
1teaspoonsalt
1/2teaspoonground black pepper
1teaspoondried oregano
1teaspoongarlic powder
1/2teaspoonliquid shrimp crab boilconcentrated
2teaspoonsWorcestershire sauce
2cupsuncooked white riceshort grain or long grain
4cupslow sodium chicken broth
1poundlarge26-30 raw shrimp, tail off, peeled and deveined
Sliced green onionsto garnish
Instructions
1. Preparation step: Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat. On the other hand, season chicken pieces with some of the Cajun seasonings and set them aside.
2. Saute the chicken and sausages: Saute the chicken and sausage in heated butter until they’re lightly brown.
3. Saute all the vegetables: Add onion, bell pepper, and celery in butter, and cook until the onion is soft and transparent. Add the garlic and cook until fragrant (it may take about 30 seconds).
4. Add seasonings: Add tomatoes, salt, pepper, oregano, liquid shrimp crab boil, Worcestershire sauce, and Cajun seasoning and give everything a good stir.
5. Add rice and chicken broth: First, add rice and toast them well. Then add chicken broth, and bring to a boil. Once the chicken broth is boiling, reduce the heat to a low medium.
6. Add shrimp on top: After putting the shrimp on top of the Jambalaya mixture, stir the mixture gently.
7. Cover and cook: Now cover the Jambalaya mixture and let it cook for 20-25 minutes or until liquid is absorbed and the rice is cooked. Make sure you’re occasionally stirring the mixture.
8. Serve warm: Serve it with your favorite topping and enjoy. I love to use sliced green onions as a topping.
Notes
Tip:
Got leftovers? Don’t waste them because you can refrigerate them for up to 3 days. They are perfect for lunch!