Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 8 ounces smoked sausage, sliced
- 2 chicken thighs, diced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 can diced tomatoes (14.5 ounces)
- 1 cup long-grain white rice
- 4 cups chicken broth
- 8 ounces raw shrimp, peeled and deveined
- Fresh parsley or green onions, for garnish
Instructions
- Sauté the aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add onions, bell peppers, and celery, sautéing until softened, about 5 minutes.
- Brown the meats: Stir in the sliced smoked sausage and diced chicken, browning them evenly.
- Add spices: Sprinkle in the paprika, cayenne, thyme, and garlic powder, stirring until fragrant, about 1-2 minutes.
- Combine tomatoes and rice: Add the canned tomatoes and long-grain rice, stirring to coat the rice with the spices.
- Add broth: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.
- Toss in shrimp: When the rice is nearly ready, fold in the raw shrimp, cooking until they turn pink and opaque, about 5 minutes.
- Finish with herbs: Before serving, sprinkle with freshly chopped parsley or green onions.
Notes
Allow jambalaya to rest for a few minutes after cooking to let flavors meld. Adjust spices to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: None