Jambalaya is a classic spicy New Orleans dish loaded with sausage, chicken, and shrimp. This hearty and meaty dish is made in one pot with rice, the holy trinity of vegetables, Cajun spices, hot sauce, and tomato broth.
Course Main Course
Cuisine American, Cajun
Keyword chicken, one pot recipe, rice, sausage, shrimp
Preheat a Dutch oven that’s large enough for the jambalaya over medium heat and add some oil.
Add sliced sausage and sear it until it’s brown. You can add chicken right to the sausage or take the sausage out and cook the chicken alone. (You will need to add the sausage back once chicken is browned.)
Once the meat is browned, add in the diced onion, bell peppers, and celery and mix it together. Let it cook together until vegetables are softened.
Mix in uncooked rice and let it cook for a couple of minutes.
Pour in stock and crushed tomatoes. Mix well and add the Cajun seasoning, oregano, thyme, bay leaves, and salt. Mix everything together and bring to simmer over medium-high heat.
Once it starts to simmer, lower the heat to low, cover with a lid, and cook just until rice is tender. (Leave a little crack for the steam to escape.)
Add a couple of dashes of hot sauce, mix it in well and taste to decide if you need more hot sauce. (NOTE: andouille sausage is spicy, so when you bite into it, you will feel it!)
Stir in raw shrimp into the jambalaya, cover with a lid, and cook for about 5-6 minutes. (Large shrimp will take a little longer and small shrimp will take a little less.)
Garnish with a little bit of fresh parsley right before servings.