Jambalaya My Way

Get ready to spice up your dinner table with "Jambalaya My Way," a hearty, flavor-packed one-pot wonder that brings the best of Louisiana cuisine to your kitchen! This recipe combines tender chicken thighs, smoky Andouille sausage, and succulent shrimp with a vibrant blend of Cajun spices, fresh aromatics, and fluffy long-grain rice, all cooked together in a rich tomato and chicken broth base. With just 20 minutes of prep time and a simmering medley of bold flavors, this dish is perfect for satisfying a crowd or meal-prepping for the week. Garnished with green onions and fresh parsley for a burst of freshness, this customized jambalaya delivers authentic Southern comfort with a personal twist. Perfect for fans of Creole cooking, one-pot meals, and bold seasoning blends!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken thighs
• 12 ounces Andouille sausage
• 1 pound raw large shrimp, peeled and deveined
• 1 large yellow onion, finely diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 14.5-ounce can canned diced tomatoes (with juices)
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 green onions, sliced (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil.

Step 2

2. Season the chicken thighs with salt and pepper, then sear them in the pot for 2-3 minutes per side until browned. Remove the chicken and set aside.

Step 3

3. Add the Andouille sausage slices to the pot and cook until browned, about 3 minutes. Remove and set aside with the chicken.

Step 4

4. In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5 minutes, stirring occasionally, until softened.

Step 5

5. Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and a pinch of salt. Cook for 1 minute until fragrant.

Step 6

6. Add the rice to the pot and stir to coat it in the seasonings and vegetables.

Step 7

7. Pour in the chicken broth and canned diced tomatoes (with their juices). Stir well to combine.

Step 8

8. Return the browned chicken and sausage to the pot, along with the bay leaves. Bring the mixture to a boil.

Step 9

9. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.

Step 10

10. After 20 minutes, add the shrimp to the pot. Stir gently and cover again. Cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the rice is tender.

Step 11

11. Remove from heat and take out the bay leaves. Let the jambalaya rest for 5 minutes before serving.

Step 12

12. Garnish with green onions and chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	3296.9 grams (3296.9g)

Amount per serving	% Daily Value*
Calories	3511

Total Fat 190.00g	244%
Saturated Fat 55.70g	279%
Polyunsaturated Fat 2.70g
Cholesterol 1481mg	494%
Sodium 14298mg	622%
Total Carbohydrate 165.00g	60%
Dietary Fiber 20.70g	74%
Total Sugars 31.00g
Protein 282.00g	564%

Vitamin D 32IU	159%
Calcium 673mg	52%
Iron 22mg	124%
Potassium 5271mg	112%

*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: 48.9%

Protein: 32.2%

Carbs: 18.9%