A1 Ultimate Jambalaya

Dive into the bold, soulful flavors of the A1 Ultimate Jambalaya, a one-pot masterpiece that brings the essence of classic Creole cuisine straight to your table. Brimming with tender chicken thighs, smoky andouille sausage, juicy shrimp, and a vibrant medley of vegetables, this hearty dish is infused with bold Cajun spices, thyme, and paprika for an irresistible depth of flavor. Perfectly cooked long-grain rice soaks up the spiced tomato broth, creating a satisfying and fragrant base. Ready in just an hour, this easy-to-follow recipe delivers restaurant-quality jambalaya that's perfect for weeknight dinners or festive gatherings. Garnished with fresh scallions and parsley, each spoonful bursts with authentic Southern charm.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (cut into 1-inch cubes)
• 12 ounces smoked andouille sausage (sliced into thin rounds)
• 1 pound medium shrimp, peeled and deveined
• 1 large yellow onion (diced)
• 1 large green bell pepper (diced)
• 2 stalks celery (diced)
• 4 cloves garlic cloves (minced)
• 14.5 ounces canned diced tomatoes (with juice)
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 leaf bay leaf
• 2 stalks scallions (chopped, for garnish)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 0 salt (to taste)
• 0 black pepper (to taste)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thighs, season lightly with salt and pepper, and cook until browned on both sides, about 5-6 minutes. Remove the chicken and set aside.

Step 2

In the same pot, add the andouille sausage and cook for 3-4 minutes until nicely browned. Remove and set aside with the chicken.

Step 3

Add the remaining olive oil to the pot. Toss in the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened and slightly caramelized.

Step 4

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Add the diced tomatoes (with their juice), chicken broth, rice, Cajun seasoning, dried thyme, paprika, and bay leaf. Stir well to combine.

Step 6

Return the chicken thighs and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes, stirring occasionally.

Step 7

After 20 minutes, add the shrimp to the pot, pushing them gently into the rice mixture. Cover again and cook for an additional 5 minutes, or until the shrimp are pink and opaque.

Step 8

Remove the pot from the heat and discard the bay leaf. Taste and adjust seasoning with salt and black pepper, as needed.

Step 9

Garnish the jambalaya with chopped scallions and parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	2715 grams (2715.0g)

Amount per serving	% Daily Value*
Calories	3019

Total Fat 176.70g	227%
Saturated Fat 51.40g	257%
Polyunsaturated Fat 2.70g
Cholesterol 1562mg	521%
Sodium 8028mg	349%
Total Carbohydrate 68.60g	25%
Dietary Fiber 16.20g	58%
Total Sugars 30.20g
Protein 290.90g	582%

Vitamin D 843IU	4215%
Calcium 589mg	45%
Iron 17mg	92%
Potassium 5185mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 38.4%

Carbs: 9.1%