My Jambalaya

Dive into the bold, soul-warming flavors of "My Jambalaya," a one-pot wonder brimming with Southern charm. This hearty dish combines perfectly seared andouille sausage, tender chicken thighs, and succulent shrimp, all nestled in a flavorful medley of Cajun-seasoned rice, vegetables, and aromatic spices. The holy trinity of onion, bell pepper, and celery provides the foundation for a rich, savory base, while garlic, thyme, and bay leaves elevate the depth of flavor. Simmered to perfection, this classic Louisiana-inspired recipe is easy to customize with a kick of hot sauce and a sprinkle of fresh green onions and parsley for garnish. Perfect for feeding a crowd, this vibrant jambalaya offers comfort and excitement in every spoonful, making it an irresistible choice for weeknight dinners or celebratory gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound boneless, skinless chicken thighs
• 1 pound medium shrimp, peeled and deveined
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 3 cloves minced garlic
• 14.5 ounces canned diced tomatoes
• 3 cups chicken broth
• 1.5 cups long-grain white rice
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 3 green onions, sliced (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0 hot sauce (optional)

Directions

Step 1

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

Step 2

Add the andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside.

Step 3

Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and cook until browned on both sides, about 5-6 minutes total. Remove the chicken and set aside. Once cooled, chop the chicken into bite-sized pieces.

Step 4

In the same pot, add the onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for 1 minute, stirring to prevent burning.

Step 6

Stir in the diced tomatoes (with their juices), chicken broth, and rice.

Step 7

Add the cooked sausage and chicken back into the pot, along with the Cajun seasoning, dried thyme, bay leaves, salt, and pepper. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 9

Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

Step 10

Remove the bay leaves and give the jambalaya a final stir. Taste and adjust seasonings if needed.

Step 11

Serve hot, garnished with sliced green onions, chopped parsley, and a drizzle of hot sauce, if desired.

Nutrition Facts

Serving size	3354.7 grams (3354.7g)

Amount per serving	% Daily Value*
Calories	3661

Total Fat 201.60g	258%
Saturated Fat 58.60g	293%
Polyunsaturated Fat 6.20g
Cholesterol 1761mg	587%
Sodium 12135mg	528%
Total Carbohydrate 155.20g	56%
Dietary Fiber 22.50g	80%
Total Sugars 29.50g
Protein 310.10g	620%

Vitamin D 843IU	4215%
Calcium 760mg	58%
Iron 23mg	125%
Potassium 5977mg	127%

*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: 49.4%

Protein: 33.7%

Carbs: 16.9%