Description
A vibrant dish featuring shrimp, chicken, and andouille sausage in a savory rice that captures the essence of New Orleans cuisine.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound chicken, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic; cook until softened.
- Add the chicken and sausage, cooking until the chicken is browned.
- Stir in the shrimp to cook slightly.
- Add the Cajun seasoning, diced tomatoes, chicken broth, and bring to a boil.
- Stir in the rice and reduce the heat. Cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
- Fluff the jambalaya with a fork and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
Chop vegetables and proteins in advance to save time. Adjust seasonings as needed for personal taste. Use high-quality sausage for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg