Description
This Jambalaya is a flavorful one-pot dish packed with tender chicken, smoky andouille sausage, and juicy shrimp. With a rich blend of spices and a hearty tomato base, it’s a comforting Southern classic perfect for any occasion
Ingredients
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1 tbsp extra-virgin olive oil
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1 yellow onion, chopped
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2 bell peppers, chopped (seeds and ribs removed)
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Kosher salt and black pepper, to taste
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1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tsp dried oregano
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6 oz andouille sausage, sliced
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2 tbsp tomato paste
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2 cloves garlic, finely chopped
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2 cups low-sodium chicken stock
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1 (15-oz.) can crushed tomatoes
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1 cup long-grain rice
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2 tsp Old Bay seasoning
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1 lb medium shrimp, peeled and deveined
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2 scallions, thinly sliced
Instructions
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Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add onion and bell peppers, season with salt and pepper, and cook until softened (about 7 minutes). -
Cook Chicken & Sausage:
Stir in chicken and oregano, season again, and cook until golden (about 5 minutes). Add sausage, tomato paste, and garlic, cooking until fragrant (about 1 minute). -
Simmer the Jambalaya:
Pour in chicken stock, crushed tomatoes, rice, and Old Bay seasoning. Reduce heat to medium-low, cover, and let cook until rice is tender (about 20 minutes). -
Add Shrimp:
Stir in shrimp and cook until pink and just done (about 3-5 minutes).
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Serve & Garnish:
Divide among bowls and sprinkle with sliced scallions. Serve warm and enjoy!
Notes
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If you prefer more heat, feel free to add cayenne pepper or hot sauce.
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For a smoky flavor, you can add a small amount of smoked paprika.
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If you don’t have Old Bay seasoning, you can make a substitute using paprika, celery salt, and thyme
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 540
- Sugar: 19g
- Sodium: 1100mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 155mg