Jambalaya
This zesty Jambalaya never fails to impress! It's loaded with shrimp, chicken and sausage and is made in one large pot or deep skillet. Perfect for entertaining a crowd!
Servings: 8 servings
Calories: 555kcal
Ingredients
- 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
Instructions
- 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.
Notes
You can use either a Dutch oven for this recipe or a very deep, large skillet if you have one. I actually recommend the Dutch oven so you don't need to worry about the skillet overflowing on your stove.
You can also half this recipe for a smaller crowd.
You can use smoked sausage for this recipe or andouille sausage. I use either Johnsonville or Aidells.