Easy Jambalaya with Sausage, Chicken & Shrimp
This easy jambalaya packs andouille sausage, chicken, and shrimp into one big pot of seasoned rice loaded with fresh vegetables. It's the kind of bold, hearty dinner that feeds a crowd and tastes even better the next day. Grab a Dutch oven and get cooking.
Ingredients
- 1 pound andouille sausage sliced into 1/4-inch rounds
- 3 tablespoons bacon grease or neutral oil
- ½ pound ham diced into 1/2-inch cubes
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 3 cloves garlic minced
- 1 piece bay leaf
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme leaves
- 2 cups long-grain white rice
- 2 tablespoons tomato paste
- 3 small-to-medium tomatoes diced, juice reserved
- 2 stalks celery diced
- 3 stalks green onions thinly sliced
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon chilli powder
- ¼ teaspoon crushed red pepper flakes
- 3 cups chicken stock plus reserved tomato juice
- 1 pound large shrimp (21–25 count) peeled and deveined
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- fresh parsley chopped ; to taste
- lemon juice optional, for shrimp ; to taste
Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced).
- Start by dicing up all produce. It’s a great time saver to pick up pre-diced onions, peppers and celery from the store.
- When dicing the tomatoes, reserve the juice in a small container for later. This juice can be used as part of your liquid to cook the rice.
- Heat your Dutch oven over medium-high heat. Add the sliced sausage and brown on both sides until slightly crisp, about 4–5 minutes.
- Once browned and slightly crisp, remove the sausage with a slotted spoon and place it on a paper towel to drip. Add the ham and repeat the process.
- Remove the ham and set aside with the sausage. Add the bacon grease to the pot along with the bay leaf, thyme, cayenne, chilli powder, crushed red pepper, and black pepper. Sauté the spices in the fat for 30–60 seconds until fragrant.
- Add the diced onion, bell pepper, and celery (the Cajun holy trinity). Cook for 5–7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- If using chicken, add the seasoned chicken pieces once the vegetables have softened. Cook for 3–4 minutes, stirring occasionally, until the outside is white but the centre is still slightly pink (it will finish cooking with the rice). Return the browned sausage and ham to the pot.
- Add the rice and stir to coat in the pot juices, about 1–2 minutes. Stir in the diced tomatoes with their reserved juice, the tomato paste, sliced green onions, and chopped parsley.
- Pour in the chicken stock, stir well, and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed. Check after 12 minutes — if the pot looks dry, add 1/2 cup more stock.
- While the rice simmers, preheat your oven to 350°F / 175°C (180°C fan-forced). Season the shrimp with a squeeze of lemon juice and a pinch of Cajun seasoning. Once the rice is tender, nestle the shrimp into the top of the jambalaya, cover, and transfer the Dutch oven to the oven. Bake for 10–12 minutes until the shrimp are pink and opaque (internal temperature of 145°F / 63°C). Remove the bay leaf before serving.
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 46gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 219mgSodium: 1393mgPotassium: 871mgFiber: 2gSugar: 4gVitamin A: 425IUVitamin C: 21mgCalcium: 88mgIron: 3mg
We'd love to know if you enjoyed this recipeRate this Recipe !
