Description
This one pot jambalaya is bold, hearty, and packed with chicken, shrimp, sausage, and rice. It is an easy meal for busy nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 celery stalks diced
- 1 jalapeño pepper finely diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 12 ounces beef smoked sausage sliced into rounds
- 1 can crushed tomatoes 14 ounces
- 1½ tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1¼ cups long grain white rice
- 1 pound large shrimp peeled and deveined
- ¼ cup fresh parsley chopped
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium high heat.
- Add the onion, bell peppers, celery, and jalapeño and cook 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Add the chicken and sausage and cook 6 to 8 minutes, stirring occasionally, until the chicken is lightly browned.
- Stir in the crushed tomatoes, Cajun seasoning, thyme, basil, red pepper flakes, salt, and black pepper until well combined.
- Pour in the chicken broth and stir in the rice. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer 25 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
- Nestle the shrimp into the rice mixture, cover, and cook 5 minutes until the shrimp turn pink and opaque.
- Remove from heat, sprinkle with chopped parsley, and let rest 5 minutes before serving. Chicken must reach an internal temperature of 165°F and shrimp must be fully opaque before serving.
Notes
- Use a wide pan with a tight fitting lid so the rice cooks evenly without becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Cajun