Classic Jambalaya

local_grocery_store Ingredients

• 12 ounces Andouille sausage, sliced
• 4 Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 pound Shrimp, peeled and deveined
• 1 Onion, diced
• 1 Bell pepper, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, minced
• 1 can Canned diced tomatoes
• 2 cups Chicken broth
• 1 cup Long-grain rice, uncooked
• 2 tablespoons Cajun seasoning
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 4 Green onions, sliced, for garnish
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat.
2. 2.Add the sliced Andouille sausage and cook until browned.
3. 3.Remove the sausage from the pot and set aside.
4. 4.In the same pot, add the chicken thighs and cook until browned on all sides.
5. 5.Remove the chicken from the pot and set aside.
6. 6.Add the diced onion, bell pepper, celery, and minced garlic to the pot.
7. 7.Cook until the vegetables are softened and the onion is translucent.
8. 8.Add the canned diced tomatoes, chicken broth, uncooked rice, Cajun seasoning, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to the pot.
9. 9.Stir everything together and bring to a boil.
10. 10.Reduce the heat to low, cover the pot, and simmer for 20 minutes.
11. 11.After 20 minutes, add the cooked sausage, chicken, and shrimp to the pot.
12. 12.Stir everything together and continue to simmer for another 10 minutes, or until the shrimp is cooked through.
13. 13.Remove from heat and let the jambalaya rest for a few minutes.
14. 14.Garnish with sliced green onions and chopped fresh parsley.
15. 15.Serve hot and enjoy the flavors of New Orleans!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more cayenne pepper or a few dashes of hot sauce.
• chevron_rightFeel free to customize your jambalaya by adding other ingredients like diced ham, crawfish, or okra.
• chevron_rightLeftovers taste even better the next day as the flavors continue to meld together.
• chevron_rightServe with a side of cornbread or crusty French bread to soak up all the delicious sauce.