Jambalaya

A flavorful one-pot dish from Louisiana, combining chicken, Andouille sausage, shrimp, and vibrant vegetables for a hearty meal.

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Main Course

Cuisine Louisiana, Southern

Servings 6 servings

Calories 450 kcal

2 tbsp canola oil Helps to sauté the ingredients and adds a subtle flavor.
1 lbs boneless skinless chicken breasts A lean source of protein that stays tender while cooking.
1 tsp kosher salt Enhances the flavors of the other ingredients in the dish.
1/2 tsp freshly ground pepper Adds a touch of warmth and complexity to the seasoning.
8 oz Andouille sausage A spicy, flavorful sausage that gives the dish its signature taste.
1 tbsp flour Used to create a roux, which adds depth and thickness to the dish.

1 medium onion Provides a sweet and savory base flavor when sautéed.
1 medium green pepper Adds a crunchy texture and fresh flavor profile.
3 cloves garlic Infuses the dish with a robust and aromatic flavor.
14.5 oz stewed whole tomatoes Contributes moisture, richness, and a deep tomato flavor.
14.5 oz diced tomatoes Adds a fresh and tangy component to the recipe.
4 cups chicken broth Helps to cook the rice and adds essential savory flavor.
1 tsp dried thyme Adds an earthy, aromatic note that enhances the overall flavor.
1 tsp dried basil Brings a hint of sweetness and a fragrant aroma to the dish.
1/4 cup fresh flat leaf parsley Adds a pop of color and freshness at the end.
2 tbsp Cajun spice A flavorful blend of spices that brings authentic heat and flavor.

1.5 cups medium grain white rice Serves as the hearty base, absorbing all the delicious flavors.
2 tbsp butter Provides richness and a velvety finish to the top layer of the dish.
1 tbsp Old Bay seasoning Offers a unique blend of spices, perfect for shrimp if used.
1 lbs raw shrimp Optional protein that adds a delightful twist and seafood flavor.

Preheat the oven to 350°F (175°C).
In a large Dutch oven, heat canola oil over medium-high heat.
Season chicken breasts with salt and pepper, then brown in the Dutch oven for about 4-5 minutes on each side until golden.
Remove the chicken from the pot; cool, then chop into bite-sized pieces.

Add chopped Andouille sausage to the pot and brown for a few minutes, then set aside.
Sprinkle flour into the pot, stirring constantly until it becomes a light brown color.
Add diced onion and green pepper; sauté until vegetables are softened.
Stir in minced garlic, stewed tomatoes, and diced tomatoes; cook for at least 5 minutes.
Pour in chicken broth, thyme, basil, parsley, Cajun spice, and remaining salt and pepper; bring to a boil.
Stir in rice, chopped chicken, and sausage, returning the mixture to a boil.
Dot the top with small pieces of butter.
Cover and transfer pot to oven; bake for about 30 minutes or until liquid is absorbed.
Stir the mixture, add Old Bay seasoning and shrimp if desired.
Return the pot to the oven for about 5 minutes until shrimp are opaque.

Let the dish rest for a few minutes before serving for the best texture.

Keyword Cajun, Comfort Food, Jambalaya, One-Pot Meal, Spicy