Jambalaya Recipe
Ingredients:
For the Jambalaya:
1 tablespoon olive oil
1 pound smoked sausage (e.g., andouille), sliced
1 pound chicken thighs or breasts, cut into bite-sized pieces
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 oz) can diced tomatoes with juice
1 1/2 cups long-grain white rice
3 cups chicken broth
2 bay leaves
1 pound raw shrimp, peeled and deveined
1/4 cup chopped green onions (for garnish)
1/4 cup chopped fresh parsley (for garnish)
Hot sauce (optional, for serving)
Directions:
Cook the Sausage and Chicken:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced sausage and chicken to the pot.
Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
Add the Vegetables and Spices:
Stir in the diced onion, bell pepper, celery, and garlic.
Cook for another 5 minutes, or until the vegetables are softened.
Add the thyme, oregano, paprika, cayenne pepper, salt, and black pepper, and cook for an additional 2 minutes.
Add Rice and Liquids:
Stir in the diced tomatoes with their juice, rice, and chicken broth.
Add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
Add the Shrimp:
Stir in the peeled shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Serve:
Remove the bay leaves and discard them.
Garnish with chopped green onions and fresh parsley.
Serve hot, with hot sauce on the side if desired.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: Approximately 1 hour 10 minutes
Servings: 6-8
Calories: Approximately 450-550 kcal per serving
