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New Orleans Jambalaya

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A bold and flavorful one-pot New Orleans jambalaya packed with rice, sausage, chicken, shrimp, and aromatic spices. This Cajun-Creole classic is hearty, smoky, and perfect for feeding a crowd.

Ingredients

  • 1 1/2 cups long-grain white rice
  • 2 tbsp olive oil
  • 8 oz chicken thighs or breast, cut into bite-sized pieces
  • 8 oz smoked sausage (such as andouille), sliced
  • 8 oz shrimp, peeled and deveined
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 3 cups chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 green onions, chopped (for garnish)
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned. Remove and set aside.
  2. Add chicken to the same pot and cook until golden on all sides. Remove and set aside with the sausage.
  3. Add onion, celery, and bell pepper to the pot. Sauté for about 5 minutes until softened, then add garlic and cook for 1 minute more.
  4. Stir in tomato paste, diced tomatoes, Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Mix well.
  5. Add rice and stir to coat with the seasonings and vegetables.
  6. Pour in chicken broth, then return the sausage and chicken to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes until the rice is cooked and liquid is absorbed.
  7. Stir in shrimp, cover, and cook for an additional 5 minutes until shrimp are pink and cooked through.
  8. Remove the bay leaf, fluff rice with a fork, and garnish with green onions and parsley before serving.

Notes

  • Use long-grain rice for the best texture; short-grain rice can become mushy.
  • Adjust spice level with cayenne or hot sauce to taste.
  • For a smoky vegetarian version, use vegan sausage and vegetable broth.
  • Leftovers taste even better the next day as flavors meld.
  • Freeze for up to 3 months in airtight containers.

Nutrition

Find it online: https://thefamilycooking.com/new-orleans-jambalaya/