Description
This Jambalaya brings irresistible flavors to your table with a mix of shrimp, chicken, and sausage, all cooked together for a quick and satisfying meal.
Ingredients
Scale
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 teaspoon salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp pepper
- 1/4-1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 12 ounces cajun/andouille sausage sliced 1/4-inch thick
- 1 pound chicken thighs or breasts
- 12 ounces raw large shrimp, shelled, deveined, patted dry
- 2 tablespoons unsalted butter
- 1 1/2 cups uncooked long grain jasmine rice
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 3/4 cups low sodium chicken broth
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 bay leaf
- 1 tablespoon lemon juice
- green onions
- fresh parsley
- hot sauce
Instructions
- Preheat the oven to 325°F and mix the Cajun Seasonings in a small bowl.
- Toss shrimp with 1 ½ teaspoons Cajun seasoning. Heat 1 tablespoon oil in a braiser or Dutch oven over medium-high heat and cook shrimp until opaque, about 2 minutes per side. Remove shrimp and set aside.
- Add sausage to the hot pan and brown on both sides; then transfer to a plate.
- If using chicken breasts, pound them to even thickness and season with 2 teaspoons of Cajun seasoning.
- Heat 2 tablespoons oil in the drippings, add chicken, and cook until the internal temperature reaches 160°F, about 5-7 minutes on each side. Let it rest before cutting it into chunks.
- Melt 2 tablespoons butter in the drippings. Sauté rice and onions for 3 minutes, then add bell peppers, celery, and remaining Cajun seasoning, and sauté for another 3 minutes. Add tomato paste and garlic, cooking for 1 additional minute.
- Stir in chicken broth, bay leaf, and diced tomatoes.
- Bring to a simmer, then cover and bake in the oven for 10 minutes. Check rice for tenderness and bake longer if necessary.
- Remove from the oven, stir in lemon juice, chicken, and sausage. Layer cooked shrimp on top, cover, and allow to rest for 10 minutes.
- After resting, fluff with a fork and serve hot with green onions and hot sauce.
Notes
For a spicier kick, adjust the cayenne pepper to your taste.
Use okra or other vegetables for added nutrition and texture.
This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg