All American Jambalaya

Dive into the bold flavors of this All-American Jambalaya, a hearty one-pot wonder that brings a taste of the South straight to your kitchen. Loaded with tender chicken, juicy shrimp, and smoky andouille sausage, this vibrant dish is seasoned to perfection with a medley of thyme, paprika, and a touch of cayenne for that quintessential Creole kick. Fresh vegetables like bell peppers, celery, and onions provide the perfect aromatic base, while long-grain rice simmers to absorb every ounce of the rich tomato and chicken broth. Fast and foolproof, this 65-minute recipe is perfect for feeding a crowd or meal-prepping for the week. Garnish with fresh green onions and parsley for a finishing touch, and serve up a comforting bowl of jambalaya that’s sure to impress. Perfect keywords: "All-American jambalaya," "easy jambalaya recipe," "Creole-inspired dinner," "one-pot meals."

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound chicken breast
• 1 large yellow onion
• 1 large green bell pepper
• 2 stalks celery stalks
• 4 cloves garlic
• 1 14-ounce can diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 pound shrimp (peeled and deveined)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 stalks green onions
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 2

Slice the andouille sausage into 1/2-inch rounds. Add it to the pot and cook for 4-5 minutes until browned. Remove with a slotted spoon and set aside.

Step 3

Cut the chicken breast into bite-sized cubes. Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove and set aside with the sausage.

Step 4

Dice the onion, green bell pepper, and celery. Mince the garlic. Add them to the pot and sauté for 5-7 minutes until softened and fragrant.

Step 5

Stir in the diced tomatoes (including their juices), chicken broth, and rice. Add the thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir to combine.

Step 6

Return the cooked sausage and chicken to the pot. Bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 8

Add the shrimp to the pot. Cover again and cook for an additional 7-10 minutes until the shrimp are pink and cooked through and the rice is tender.

Step 9

Remove the pot from the heat. Discard the bay leaves and let the jambalaya rest for 5 minutes.

Step 10

Slice the green onions thinly. Top the jambalaya with green onions and parsley, if desired, before serving. Enjoy!

Nutrition Facts

Serving size	2616 grams (2616.0g)

Amount per serving	% Daily Value*
Calories	2809

Total Fat 155.40g	199%
Saturated Fat 45.80g	229%
Polyunsaturated Fat 5.00g
Cholesterol 1576mg	525%
Sodium 10322mg	449%
Total Carbohydrate 63.60g	23%
Dietary Fiber 17.50g	63%
Total Sugars 24.80g
Protein 307.60g	615%

Vitamin D 811IU	4056%
Calcium 644mg	50%
Iron 16mg	91%
Potassium 5442mg	116%

*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: 48.5%

Protein: 42.7%

Carbs: 8.8%