Description

This Jambalaya features a blend of smoky sausage, succulent shrimp, and colorful vegetables all simmered together. Perfect for quick dinners or cozy gatherings, it combines simple prep with irresistible flavors to create a hearty meal that everyone will love!

Ingredients

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1 1/2 tsp smoked paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp pepper
1/4-1/2 tsp cayenne pepper
3 tbsp olive oil
12 oz cajun/andouille sausage sliced 1/4-inch thick
1 lb chicken thighs or breasts
12 oz raw large shrimp shelled, deveined, patted dry
2 tbsp unsalted butter
1 1/2 cups uncooked long grain jasmine rice
1 yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 stalks celery chopped
4 cloves garlic minced
1 tbsp tomato paste
2 3/4 cups low sodium chicken broth
1 15 oz. can fire roasted diced tomatoes
1 bay leaf
1 tbsp lemon juice
green onions
fresh parsley
hot sauce

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Instructions

Preheat the oven to 325°F. Mix the Cajun seasonings in a small bowl.
In a medium bowl, toss the shrimp with 1 ½ teaspoons of Cajun seasoning. Heat 1 tablespoon of oil in a braiser or Dutch oven over medium-high heat. Cook the shrimp for about 2 minutes per side until opaque. Remove and set aside.
Add the sausage to the pan and brown on both sides, then transfer to a plate.
If using chicken breasts, pound to an even thickness. Season the chicken with 2 teaspoons of Cajun seasoning.
In the sausage drippings, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until the internal temperature reaches 160°F, about 5-7 minutes per side. Let it rest, then cut into 1/2-inch chunks.
Melt 2 tablespoons of butter in the drippings. Add rice and onions, sautéing for 3 minutes. Then add bell peppers, celery, and remaining Cajun seasoning, sautéing for another 3 minutes. Add garlic and tomato paste, cooking for an additional 60 seconds.
Stir in the broth, bay leaf, and diced tomatoes, bringing to a simmer uncovered.
Cover and transfer to the oven. Bake for 10 minutes, then check the rice for tenderness. If needed, bake for an additional 2-5 minutes, adding more broth if necessary.
Remove pot from oven, stir in lemon juice, chicken, and sausage. Top with shrimp, cover, and let rest for 10 minutes without stirring.
Fluff with a fork, serve hot, and garnish with sliced green onions and hot sauce if desired.

Notes

For added flavor, let the dish rest longer after baking to allow the rice to firm up.
Adjust the cayenne pepper according to your heat preference.
Serve with crusty bread or a green salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 5g
Sodium: 1150mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 32g
Cholesterol: 160mg