Description
This Jambalaya is a bold, one-pot Southern classic featuring tender chicken, smoky andouille sausage, and juicy shrimp in a rich, spiced tomato base. Packed with flavor and easy to make, it’s perfect for a comforting family dinner or meal prep.
Ingredients
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1 tbsp extra-virgin olive oil
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1 yellow onion, chopped
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2 bell peppers, chopped (seeds and ribs removed)
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Kosher salt and black pepper, to taste
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1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tsp dried oregano
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6 oz andouille sausage, sliced
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2 tbsp tomato paste
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2 cloves garlic, finely chopped
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2 cups low-sodium chicken stock
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1 (15-oz) can crushed tomatoes
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1 cup long-grain rice
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2 tsp Old Bay seasoning
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1 lb medium shrimp, peeled and deveined
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2 scallions, thinly sliced
Instructions
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Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add onion and bell peppers, season with salt and pepper, and cook until softened (~7 minutes).
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Cook Chicken & Sausage – Stir in chicken and oregano, season again, and cook until golden (~5 minutes). Add sausage, tomato paste, and garlic, cooking until fragrant (~1 minute).
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Simmer the Jambalaya – Pour in chicken stock, crushed tomatoes, rice, and Old Bay seasoning. Reduce heat to medium-low, cover, and let cook until rice is tender (~20 minutes).
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Add Shrimp – Stir in shrimp and cook until pink and just done (~3-5 minutes).
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Serve & Garnish – Divide among bowls and sprinkle with sliced scallions. Serve warm and enjoy!
Notes
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For extra heat, add cayenne pepper or hot sauce.
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Use smoked paprika or Cajun seasoning for a deeper flavor.
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Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 870mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 190mg