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Jambalaya

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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

Scale

  1. 1 tbsp extra-virgin olive oil

  2. 1 yellow onion, chopped

  3. 2 bell peppers, chopped (seeds and ribs removed)

  4. Kosher salt and black pepper, to taste

  5. 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

  6. 1 tsp dried oregano

  7. 6 oz andouille sausage, sliced

  8. 2 tbsp tomato paste

  9. 2 cloves garlic, finely chopped

  10. 2 cups low-sodium chicken stock

  11. 1 (15-oz.) can crushed tomatoes

  12. 1 cup long-grain rice

  13. 2 tsp Old Bay seasoning

  14. 1 lb medium shrimp, peeled and deveined

  15. 2 scallions, thinly sliced

Instructions

  • 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).

 

  • Serve & Garnish:
    Divide among bowls and sprinkle with sliced scallions. Serve warm and enjoy!

Notes

  • If you prefer more heat, feel free to add cayenne pepper or hot sauce.

  • For a smoky flavor, you can add a small amount of smoked paprika.

 

  • If you don’t have Old Bay seasoning, you can make a substitute using paprika, celery salt, and thyme

Nutrition

Find it online: https://grandmarecipesflash.com/jambalaya/