Easy Jambalaya

Get ready to bring the vibrant flavors of New Orleans right to your kitchen! This one-pot jambalaya is packed with succulent shrimp, smoky andouille sausage, and tender chicken that’ll transport you straight to Bourbon Street.

The secret to this incredible dish lies in building layers of flavor – from the perfectly seasoned trinity of onions, celery, and bell peppers to the rich tomato-infused rice that soaks up all that gorgeous seasoning. Trust me, your kitchen is about to smell amazing!

Ingredients

For the Base:

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon Creole seasoning
• 12 ounces andouille sausage, sliced
• 1 medium white onion, diced
• 1 large green bell pepper, diced
• 2 ribs celery, diced
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 2 large bay leaves
• 14 ounces tomato sauce
• 2 1/4 cups low-sodium chicken stock
• 1 1/2 cups long grain white rice

For the Shrimp:

• 1/2 pound large shrimp
• 2 teaspoons Creole seasoning
• 2 tablespoons olive oil

For Garnish:

• 3 green onions, minced
• 2 tablespoons flat-leaf parsley

Steps

1. Pat chicken pieces very dry with paper towels (moisture prevents proper browning) and season with 1 tablespoon Creole seasoning, ensuring even coverage.
2. Heat large Dutch oven to medium heat with olive oil. Add chicken and cook for 6-8 minutes until deeply browned on all sides. Remove with slotted spoon. Add andouille and cook 3-4 minutes until browned. Remove to plate with chicken and tent with foil.
3. Add trinity (onion, peppers, celery) with pinch of salt. Sauté 12-15 minutes until vegetables are soft and translucent. If browning occurs on bottom, add 2-3 tablespoons water to deglaze. Add garlic and cook 2 minutes until fragrant.
4. Stir in rice to coat with oil. Return meats to pot. Add remaining ingredients and bring to boil over high heat, scraping bottom thoroughly. Reduce to low, cover, and cook 25 minutes. Check halfway and stir to prevent sticking.
5. Meanwhile, season shrimp with Creole seasoning. Heat pan to medium, add oil, and cook shrimp 1 minute per side until just pink. Remove immediately to prevent overcooking.
6. Once rice is tender (test a few grains), fold in shrimp. Let rest 5 minutes uncovered. Fluff with fork, garnish with green onions and parsley. Serve hot.

Smart Swaps

• Use brown rice for more fiber (increase cooking time to 45 minutes)
• Substitute chicken andouille for less fat
• Try cauliflower rice for low-carb version (reduce liquid by 75%)

Pro Tips

• Don’t skip drying the chicken – it’s crucial for proper browning
• Keep heat consistent for even rice cooking
• Let rest after cooking to achieve perfect texture