This zesty Jambalaya never fails to impress! It’s incredibly easy to prepare and perfect for summer entertaining!
Today, I’m sharing my go-to meal when I’ve got a crowd coming for dinner at the beach. I’ve made this Jambalaya countless times and it’s always, and I mean always, a big crowd pleaser!
I don’t know about you guys, but summer in my kitchen is quite a busy place. If you’re a regular follower of the blog, then you know that’s exactly the way I like it. There’s lots of experimentation with new recipes going on, but there’s also lots of tried and true recipes like this amazing Jambalaya.
There are so many reasons why Jambalaya is one of my favorite meals. #1 it’s packed with spicy flavor and absolutely delicious, #2 it’s a one-pot dish, and #3 there’s no need for any sides. This dish covers three of the main food groups and it’s all in one big pan. No huge mess in the kitchen when company’s coming! Woohoo! That’s the kind of meal that’s a total winner for me. All you’ll need is some good wine and great friends with big appetites!
- 4 Tbsp. olive oil
- 1 lb. boneless skinless chicken thighs, cubed
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups yellow onion chopped
- 1 cup celery chopped (2-3 ribs)
- 1 1/4 cups red bell pepper chopped
- 1 1/4 cups green pepper chopped
- 4 cloves garlic minced
- 3 cups chicken broth
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 2 cups long grain rice uncooked
- 1 1/2 Tbsp. Creole seasoning I use Tony Chachere's
- 1 bay leaf
- 1 tsp. dried thyme leaves
- 1 lb. smoked sausage cut into 1/2 inch slices
- 1 1/2 lb. shrimp cleaned and deveined
- chopped fresh parsley and hot sauce for garnish if desired
Heat 2 Tbsp. oil in an extra large saute pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook, stirring often, for 8-10 minutes until nicely browned and mostly cooked through. Remove chicken with a slotted spoon to a plate.
Add remaining 2 Tbsp. oil to the pan along with onions, celery, and peppers and cook for 5-6 minutes, until softened, stirring to loosen brown bits from the bottom of the pan. Add garlic and continue to cook for 1 minute.
Add chicken broth, diced tomatoes, tomato sauce, rice, seasonings, sausage and cooked chicken and stir to combine. Bring to a boil over medium-high heat. Once mixture starts to boil, reduce heat to medium-low, cover and simmer, stirring often for 25-30 minutes or until rice is cooked.
Stir in shrimp and continue to cook, stirring often until shrimp are pink and cooked through.
Remove bay leaf and season with salt and pepper to taste.