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Jambalaya

Jambalaya is a southern classic dish from Louisiana that has rice mixed with meats, vegetables, and/or seafood. A well balanced one pot meal!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 360kcal

Equipment

dutch oven

Ingredients

  • 1 cup bell pepper diced
  • 1 cup onion diced
  • 2/3 cup celery diced
  • 2 tsp garlic minced
  • 1 lb boneless skinless chicken thighs cubed
  • 12 oz andouille sausage sliced
  • 2 tbsp olive oil divided
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 tbsp worcestershire sauce
  • 1 tsp tabasco sauce
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 tbsp cajun seasoning
  • 2 tbsp tomato paste
  • 14.5 oz can diced tomatoes
  • 3 cups chicken broth
  • 2 cups rice
  • parsley garnish

Instructions

  • Heat 1 tbsp olive oil in a dutch oven over medium high heat. Cook chicken thighs for 5 minutes seasoning with salt and pepper. Add andouille sausage and cook for additional 5 minutes. Transfer meat to a plate and set aside.
  • Add 1 tbsp olive oil to pot and add onion, bell pepper, and celery. Cook for 6 minutes until tender. Add minced garlic and cook for additional 2 minutes.
  • Add worcestershire, tabasco, tomato paste, diced tomatoes, dried thyme, cayenne, and cajun seasoning. Give a good stir then add in chicken stock and rice. Give another stir.
  • Bring to a boil then reduce heat to medium low and cover cooking for 25-35 minutes. Stir jambalaya occasionally to prevent sticking and burning.
  • Give a final stir and serve garnished with parsley or green onions.

Nutrition

Calories: 360kcal | Carbohydrates: 18.2g | Protein: 21.7g | Fat: 20.2g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1489.1mg | Fiber: 1.8g | Sugar: 3.5g
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