Cindy's Jambalaya Recipe - A Flavorful Louisiana Delight

Try Cindy's Jambalaya recipe for a taste of Louisiana's vibrant culinary tradition. This hearty one-pot dish is packed with smoky and spicy flavors, combining tender chicken, juicy shrimp, and Andouille sausage with a medley of vegetables and aromatic spices. Serve this jambalaya over a bed of fluffy rice for a satisfying and comforting meal that's perfect for gatherings or family dinners. With a preparation time of just 30 minutes, you can easily bring a taste of the South to your table!

Ingredients

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 lb Andouille sausage, sliced into rounds
• 1 lb large shrimp, peeled and deveined
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 2 cups long-grain white rice
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 2 green onions, sliced for garnish
• Fresh parsley, chopped for garnish

Directions

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. In the same pot, add the Andouille sausage and cook until browned. Remove the sausage from the pot and set aside.
4. Add the diced onions, bell peppers, and celery to the pot. Cook until softened, about 5 minutes.
5. Stir in the minced garlic, Cajun seasoning, dried thyme, smoked paprika, dried oregano, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
6. Add the diced tomatoes (with their juice) and chicken broth to the pot. Bring the mixture to a boil.
7. Stir in the rice, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
8. While the rice is cooking, season the shrimp with salt and black pepper.
9. Once the rice is cooked, uncover the pot and add the cooked chicken, Andouille sausage, and seasoned shrimp. Stir well to combine.
10. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
11. Remove from heat and let the jambalaya rest for a few minutes before serving.
12. Garnish with sliced green onions and chopped parsley before serving.
13. Serve the jambalaya hot over a bed of fluffy rice and enjoy!

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