Louisiana Jambalaya Classic (Printer-Friendly)
A flavorful blend of sausage, chicken, shrimp, vegetables, and rice inspired by Louisiana Creole cooking.
# What You’ll Need:
→ Meats
01 -
12 oz andouille sausage, sliced
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
12 oz medium shrimp, peeled and deveined
→ Vegetables
04 -
1 medium yellow onion, diced
05 -
1 green bell pepper, diced
06 -
1 red bell pepper, diced
07 -
2 stalks celery, diced
08 -
3 cloves garlic, minced
09 -
2 green onions, thinly sliced (optional for garnish)
→ Pantry
10 -
2 cups long grain white rice, uncooked
11 -
1 can (14.5 oz) crushed tomatoes
12 -
4 cups chicken broth
13 -
2 tablespoons cooking oil
→ Spices
14 -
1 tablespoon smoked paprika
15 -
1 teaspoon ground cumin
16 -
1 teaspoon dried oregano
17 -
1 teaspoon dried basil
18 -
1/2 teaspoon dried thyme
19 -
1/2 teaspoon cayenne pepper (optional)
20 -
Salt and freshly cracked black pepper, to taste
# Steps to Make This:
01 -
Heat oil in a large Dutch oven over medium heat. Add sliced sausage and chicken pieces and cook until lightly browned, about 5 minutes.
02 -
Add diced onion, green and red bell peppers, and celery to the pot. Cook, stirring occasionally, until onions are softened. Add minced garlic and cook for 1 more minute.
03 -
Stir in crushed tomatoes, smoked paprika, cumin, oregano, basil, thyme, cayenne pepper if using, salt, and black pepper. Mix thoroughly to combine all ingredients.
04 -
Stir in uncooked rice and chicken broth. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, approximately 20 minutes.
05 -
Gently fold in shrimp, cover, and continue to simmer for 5 minutes or until shrimp are cooked through and opaque.
06 -
Remove from heat. Garnish with sliced green onions if desired and serve immediately.
# Additional Notes:
01 -
If rice is not fully cooked after simmering, add extra broth or water and continue cooking until tender.
02 -
Leftovers store well in airtight containers in the refrigerator for up to 4 days or can be frozen for up to 3 months.