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A detailed and accurate depiction of freshly made Jambalaya with golden rice, browned Andouille sausage, chicken, and shrimp, garnished with parsley and green onions, set against a light, matte background.

Bayou Bliss

A robust one-pot Jambalaya brimming with Andouille sausage, chicken, shrimp, and aromatic spices, perfect for a hearty meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Louisiana
Servings 6 servings
Calories 480 kcal

Equipment

  • Large Dutch oven
  • Sharp Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon
  • Spatula

Ingredients
  

Main Ingredients

  • 1 lb Andouille sausage, sliced
  • 1 lb chicken thighs, cut into bite-size pieces
  • 1 tbsp vegetable oil or sausage fat
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 cups long-grain rice, rinsed and drained
  • 1 can diced tomatoes (14.5 oz) optional for Creole version
  • 3 cups chicken stock, preferably homemade
  • 2 tsp Cajun or Creole seasoning
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper adjust to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt adjust to taste
  • 1 tsp black pepper adjust to taste
  • 1 lb shrimp, peeled and deveined

Garnish

  • 2 tbsp chopped fresh parsley for garnish
  • sliced green onions for garnish

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until lightly browned. Remove and set aside.
  • Season the chicken thighs with salt and pepper. Sear them in the same pot until browned on all sides. Remove and set aside with the sausage.
  • Add the diced onion, green bell pepper, celery, and garlic to the pot. Sauté until softened, about 5–7 minutes. Stir in the Cajun seasoning, smoked paprika, cayenne pepper, thyme, and oregano.
  • Stir in the rinsed rice and toast for 2–3 minutes until well coated with the vegetable mixture.
  • Return the sausage and chicken to the pot. Add the diced tomatoes and chicken stock, then bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes or until the rice is nearly cooked.
  • Fold in the shrimp, cover, and cook for an additional 5–6 minutes until the shrimp turn opaque.
  • Remove from heat and let the dish rest for 5 minutes. Fluff the rice and garnish with chopped parsley and sliced green onions before serving.

Notes

For best flavor, use homemade chicken stock and consider toasting the rice in the sausage fat for a nuttier taste. Adjust spices to suit your heat preference.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 32gFat: 20gSaturated Fat: 6gCholesterol: 190mgSodium: 950mgFiber: 3gSugar: 3g
Keyword Cajun, Chicken, Comfort Food, Creole, Jambalaya, One-Pot, Rice Dish, Sausage, Shrimp
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