Cajun & Creole Free recipe

Jambalaya

There is a reason Jambalaya shows up on repeat in this kitchen: a one-pot rice dish with sausage, chicken, and shrimp. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 20 min Cook: 50 min Total: 70 min

70Minutes

8Servings

4.8Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 8 servings

1 lb andouille sausage, sliced
1 lb chicken thighs, cubed
1 lb shrimp, peeled
2 tbsp oil
1 onion diced
1 bell pepper diced
2 celery stalks diced
4 cloves garlic minced
2 cups long-grain rice
1 can (14 oz) diced tomatoes
4 cups chicken broth
2 tbsp Cajun seasoning

Estimated Nutrition (per serving)

360Calories

18gFat

21gCarbs

27gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oil in a large pot over medium-high. Brown the sausage and chicken, about 8 minutes, then remove.
Step 2
Add the onion, bell pepper, and celery (the Cajun trinity) and cook 6 minutes. Add the garlic and Cajun seasoning for 1 minute.
Step 3
Stir in the rice and toast 2 minutes.
Step 4
Add the diced tomatoes, broth, and the browned sausage and chicken. Bring to a boil.
Step 5
Lower the heat, cover, and simmer 20 minutes without stirring (stirring makes it mushy).
Step 6
Scatter the shrimp on top, cover, and cook 5 more minutes until the shrimp are pink and the rice is tender.
Step 7
Fluff gently and serve.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking