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Per serving
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- 1
Brown meats
Heat oil in a large Dutch oven over medium-high heat. Add sausage and chicken, cook until browned, about 8 minutes. Remove and set aside.
- 2
Sauté holy trinity
In same pot, add onion, celery, and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
- 3
Add rice and liquids
Stir in rice, tomatoes, broth, Cajun seasoning, and bay leaves. Return meats to pot. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes.
- 4
Add shrimp
Stir in shrimp, cover, and cook until shrimp are pink and rice is tender, about 5-7 minutes more.
- 5
Finish
Remove bay leaves. Stir in green onions and parsley. Let stand 5 minutes before serving.
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Jambalaya
Created by: Gather
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb boneless chicken thighs, cut into chunks
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 cup long-grain white rice
- 14 oz diced tomatoes with juice
- 3 cup chicken broth
- 2 tbsp Cajun seasoning
- 2 bay leaves
- 1 lb large shrimp, peeled and deveined
- 4 green onions, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Brown meatsHeat oil in a large Dutch oven over medium-high heat. Add sausage and chicken, cook until browned, about 8 minutes. Remove and set aside.
- Sauté holy trinityIn same pot, add onion, celery, and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
- Add rice and liquidsStir in rice, tomatoes, broth, Cajun seasoning, and bay leaves. Return meats to pot. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes.
- Add shrimpStir in shrimp, cover, and cook until shrimp are pink and rice is tender, about 5-7 minutes more.
- FinishRemove bay leaves. Stir in green onions and parsley. Let stand 5 minutes before serving.
Notes & Tips
The "holy trinity" of Creole cooking is onion, celery, and bell pepper. Don't skip these! Adjust Cajun seasoning to your heat preference - some blends are spicier than others.