Ingredients
Proteins
- 1 tablespoon olive oil
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 8-12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds
- 8–16 ounces large raw shrimp (peeled and deveined)
Vegetables
- 1 large onion, diced
- 4–6 cloves garlic, roughly chopped
- 3 ribs of celery, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ a jalapeno, finely chopped (more or less depending on heat tolerance)
Grains & Legumes
- 1 1/2 cups extra long-grain white rice (or use basmati or jasmine)
Spices & Herbs
- 2 heaping teaspoons smoked paprika
- 1 teaspoon dry thyme
- 1 teaspoon dry ground sage or oregano
- ½ teaspoon ground mustard powder
- 2 bay leaves
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
Liquids
- 14-ounce can of crushed tomatoes (or blend 1 ½ cups tomatoes in a blender)
- 3-4 cups of chicken broth (or shellfish broth as an alternative)
Garnish
- Green onions
- Hot sauce (optional)
Instructions
- Sear the meat: Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Brown the chicken pieces on all sides without fully cooking them through, adjusting heat if necessary to prevent burning. Remove chicken and place on a large plate. Add the sausage slices to the same pan and brown on both sides, then transfer them to the plate with the chicken. Lastly, add the shrimp to the pan and quickly brown on both sides to develop some color. Remove shrimp and set aside with the other meats.
- Saute the veggies: In the same pan, you can wipe out excess grease if desired, then add a bit more olive oil. Add the diced onions and roughly chopped garlic, sautéing over medium-high heat until fragrant and translucent. Lower heat to medium and stir in sliced celery, diced red and green bell peppers, and finely chopped jalapeno. Cook until the vegetables are just softened. Add the rice along with smoked paprika, thyme, sage or oregano, mustard powder, and bay leaves. Stir everything together well for about one minute to coat the rice and toast the spices slightly.
- Simmer: Pour in the crushed tomatoes and 3 cups of chicken broth. Season the mixture with salt and pepper. Return the chicken and sausage to the pan, along with any optional vegetables if desired. Bring the mixture to a gentle simmer, then cover and cook over medium-low heat for 25 to 30 minutes, stirring every 7 minutes to prevent rice from sticking or burning. Add more broth if the mixture becomes too dry during cooking.
- Cook the shrimp: When the rice is nearly tender and cooked through, nestle the seared shrimp into the rice mixture. Cover and continue cooking until the shrimp turns pink and is cooked through, and the rice is tender.
- Season and finish: Taste the jambalaya and adjust salt and pepper as needed for balanced flavor.
- Garnish and serve: Serve hot, garnished with sliced green onions and optional hot sauce for extra heat and flavor.
Notes
- Use chicken or shellfish broth for richer flavor; adjust liquid quantities as needed to keep rice moist and tender.
- Adjust the amount of jalapeno to control heat intensity to your preference.
- For best results, use a heavy-bottomed skillet to prevent burning and allow even cooking.
- Make sure to stir regularly while simmering to prevent rice from sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
