Description
This authentic one-pot jambalaya recipe combines chicken, sausage, and shrimp with the traditional holy trinity of vegetables, finished with a vibrant Smoked Paprika and Roasted Red Pepper Swirl.
Ingredients
- 2 tablespoons cooking oil (olive or vegetable oil)
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces (225 g) Andouille-style beef or chicken sausage, sliced 1 cm thick
- 1 medium yellow onion, finely diced
- 2 medium celery stalks, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tablespoon Cajun or Creole seasoning blend
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 (14.5 oz) can crushed tomatoes
- 2.9 cups (700 mL) chicken broth (low sodium preferred)
- 1.5 cups (300 g) long-grain white rice, thoroughly rinsed
- 12 ounces (340 g) raw shrimp, peeled and deveined
- 7 ounces jarred roasted red peppers, drained
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 minced garlic clove
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon sugar
- salt and pepper to taste
- optional: 0.25 teaspoon cayenne pepper
Instructions
- Sear the Chicken: Heat half (1 tbsp / 15 mL) of the cooking oil in a large pot over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned on all sides, then remove and set aside.
- Brown the Sausage: Add the sliced sausage to the same pot and cook for about 5 minutes until browned and slightly crispy. Remove the sausage and set it aside with the chicken.
- Sauté the Vegetables: Reduce heat to medium and add the remaining half (1 tbsp / 15 mL) of the cooking oil to the pot. Add the diced onion, celery, and green bell pepper (holy trinity) and sauté for 7-10 minutes until softened.
- Add Aromatics and Seasonings: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, bay leaf, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Combine Liquids, Rice, and Meat: Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up browned bits. Add the rinsed rice, stir well, then return the browned chicken and sausage to the pot. Bring back to a gentle simmer.
- Simmer the Jambalaya: Cover the pot, reduce the heat to low, and cook for 20 minutes without lifting the lid.
- Prepare the Smoked Paprika Swirl: While the jambalaya simmers, combine the roasted red peppers, olive oil, smoked paprika, garlic, apple cider vinegar, sugar, salt, and pepper in a food processor or blender. Process until smooth.
- Cook the Shrimp: After 20 minutes, gently stir the jambalaya. Nestle the shrimp on top of the rice mixture, pressing them slightly into the liquid. Re-cover and cook for another 5-8 minutes until the shrimp are pink and opaque. Remove the bay leaf.
- Rest and Serve: Let the jambalaya rest off the heat, covered, for 5-10 minutes. Ladle into bowls, then drizzle a generous amount of the Smoked Paprika Swirl over the top of each serving.
Notes
To avoid a mushy texture, thoroughly rinse the rice before adding it to the pot. Avoid lifting the lid during the initial simmer, which releases heat and steam essential for cooking the rice properly. If the rice seems dry after 20 minutes, add 1-2 tablespoons of hot broth.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 400 calories
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 100 mg