Jambalaya Chicken Shrimp Sausage (Printable)

A Creole-inspired blend of chicken, sausage, shrimp, and rice cooked with aromatic Cajun spices.

# What You Need:

→ Proteins

01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined

→ Vegetables

04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 oz canned diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Rice & Liquids

11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth

→ Spices & Seasonings

13 - 1½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper (adjust to taste)
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt (plus more to taste)
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce, to serve (optional)

# How-To:

01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining tablespoon of oil. Season chicken pieces with salt and black pepper. Add to pot and brown on all sides for 4 to 5 minutes. Remove and set aside with sausage.
03 - Add onion, green bell pepper, and celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to toast the spices, stirring constantly.
05 - Pour in diced tomatoes with juices, chicken broth, and add bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
06 - Return sausage and chicken to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
07 - Nestle shrimp into the rice mixture. Cover and cook for 5 to 7 minutes, until shrimp turn pink and rice is tender.
08 - Remove from heat and discard bay leaves. Fluff the mixture with a fork. Garnish with sliced spring onions and chopped parsley. Serve immediately with hot sauce if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying the meal with people you care about.
  • The shrimp adds a delicate sweetness that cuts through the spice, making it sophisticated enough for guests but approachable enough for a Tuesday night.
  • It feeds a crowd without fussing, and leftovers taste even better the next day as the flavors settle into the rice.
02 -
  • Don't stir the jambalaya constantly once the rice is in; stir it once halfway through cooking and then leave it alone, so the bottom doesn't break up and the rice stays intact.
  • The shrimp absolutely must go in last because it overcooks in minutes, turning from tender to rubbery if you're not paying attention.
  • If your rice seems dry before the shrimp goes in, add a splash more broth, but remember the shrimp releases liquid as it cooks so don't panic too early.
03 -
  • Don't rinse the rice if you prefer a slightly creamier texture, but do rinse it if you want distinct, separate grains that stay fluffy.
  • Keep a splash of extra broth nearby while cooking; every pot and stove is different, and you might need a little more liquid depending on how vigorous your simmer is.
  • Make jambalaya for a crowd because it's nearly as easy to feed six people as it is to feed two, and the leftovers freeze beautifully for up to three months.
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