This One-Dish Jambalaya is a classic Cajun dish packed with bold flavors. It's a perfect blend of seasoned meats, vegetables, and rice, cooked in a savory tomato-based sauce. This recipe is easy to prepare and requires only one dish, making it a convenient option for busy weeknights. Serve this hearty jambalaya with a side of crusty bread and enjoy a taste of the South!
Ingredients
- 1 pound Andouille sausage, sliced
- 1 pound chicken thighs, boneless and skinless, cut into small pieces
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 2 cups long-grain white rice
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- In a large Dutch oven or deep skillet, heat some oil over medium heat.
- Add the sausage and cook until browned. Remove the sausage and set aside.
- In the same pot, add the chicken and cook until browned. Remove the chicken and set aside.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, thyme, paprika, cayenne pepper, and bay leaf.
- Bring the mixture to a boil and then reduce the heat to low. Cover and simmer for 20 minutes.
- Add the rice to the pot and stir well. Cover and cook for another 20 minutes, or until the rice is cooked and tender.
- Meanwhile, season the shrimp with salt and black pepper.
- Once the rice is cooked, add the shrimp, sausage, and chicken back to the pot. Stir well to combine.
- Cover the pot and cook for an additional 5-7 minutes, or until the shrimp are cooked through.
- Remove the bay leaf and discard it.
- Garnish the jambalaya with chopped fresh parsley before serving.
