Fiery Cajun Jambalaya
Dive into a spicy Cajun tomato base bursting with flavors of tender shrimp, juicy chicken, smoky Andouille sausage, and aromatic rice. This hearty one-pot meal will transport your taste buds straight to the heart of Louisiana.
ingredients
- 1 lb Andouille sausage, sliced
- 1 lb medium shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 green bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- Chopped parsley, for garnish
steps
- 1.
In a large pot or Dutch oven, cook the Andouille sausage over medium heat until browned. Remove and set aside.
- 2.
In the same pot, add the chicken cubes and cook until browned. Remove and set aside.
- 3.
In the same pot, sauté the bell pepper, onion, celery, and garlic until softened.
- 4.
Add the Cajun seasoning, paprika, thyme, oregano, and cayenne pepper, then stir until fragrant.
- 5.
Stir in the diced tomatoes, chicken broth, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 6.
Add the cooked sausage, chicken, and shrimp to the pot, and season with salt and black pepper. Stir to combine.
- 7.
Cover and cook for an additional 10-15 minutes until the shrimp are cooked through and the rice is tender.
- 8.
Serve hot, garnished with chopped parsley.
