Louisiana Jambalaya Classic (Printer-Friendly Version)
A flavorful Louisiana dish blending sausage, chicken, shrimp, vegetables, and spices for a comforting meal.
# Ingredients Needed:
→ Meats
01 -
8 ounces andouille sausage, sliced
02 -
2 boneless, skinless chicken breasts (about 12 ounces), cut into bite-sized pieces
03 -
8 ounces raw shrimp, peeled and deveined
→ Vegetables
04 -
1 medium onion, diced
05 -
1 green bell pepper, diced
06 -
1 red bell pepper, diced
07 -
2 stalks celery, diced
08 -
4 cloves garlic, minced
09 -
2 green onions, sliced (optional garnish)
→ Pantry
10 -
1 (14.5-ounce) can crushed tomatoes
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon dried oregano
15 -
1/2 teaspoon dried basil
16 -
1/4 teaspoon dried thyme
17 -
1/8 teaspoon black pepper
18 -
1/8 teaspoon cayenne pepper (optional)
19 -
1 cup uncooked long grain white rice
20 -
2 cups chicken broth
21 -
2 tablespoons cooking oil
# Step-by-Step Directions:
01 -
Heat the cooking oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add sliced andouille sausage and chicken pieces; cook until lightly browned, about 5 minutes.
02 -
Add diced onion, green and red bell peppers, and celery to the pot. Sauté until the onion softens, approximately 5 minutes. Stir in minced garlic and cook for an additional minute.
03 -
Incorporate crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir thoroughly to combine all ingredients.
04 -
Stir in uncooked rice and chicken broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, stirring occasionally, until the rice is tender.
05 -
Add shrimp to the pot, cover, and continue simmering for 5 minutes or until the shrimp turn opaque and are cooked through.
06 -
Remove from heat. Garnish with sliced green onions if desired. Serve immediately.
# Helpful Hints:
01 -
If the rice is not fully cooked after the initial simmer, add additional chicken broth or water and continue cooking until tender.
02 -
This dish can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Note that shrimp texture may change when frozen.
03 -
Andouille sausage can be substituted with kielbasa, smoked sausage, or chorizo for less spice.