Stovetop Jambalaya
Looking for a quick, easy, and delicious dinner idea? This delicious Jambalaya is all you need to make the whole family happy!
Servings: 6
Calories: 609kcal
Ingredients
- 1 Tablespoon cooking oil
- 8 ounces 227 grams andouille sausage, cut into ¼ inch slices
- 1 pound 500 grams boneless, skinless chicken cut into 1 inch pieces
- 1 onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 - 14 ounce can crushed tomatoes
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup uncooked white rice long or short grain- not quick cooking rice
- 2 cups chicken broth
- 1 pound shrimp peeled and deveined
- Optional garnish is freshly chopped green onion
Instructions
- Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
- Add the onion, bell peppers, and celery and cook until the onion is soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
- Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
- Stir in the shrimp, cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).
Notes
- Celery is optional. It is a common ingredient in jambalaya but I have read lots of comments from readers that many people like it left out!
Nutrition
Serving: 1g | Calories: 609kcal | Carbohydrates: 40g | Protein: 40g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Cholesterol: 237mg | Sodium: 2290mg | Fiber: 3g | Sugar: 7g