Jambalaya
Experience the vibrant flavors of New Orleans with this easy-to-make jambalaya recipe. Bursting with smoky Andouille sausage, tender chicken thighs, and colorful bell peppers, each bite is a celebration of spices and textures. Perfect for weeknight dinners or special gatherings, this one-pot wonder will have your taste buds dancing and your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: One-Pot
- Cuisine: New Orleans
Ingredients
Scale
- 1 lb Andouille sausage, sliced
- 1 lb boneless chicken thighs, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups long-grain rice
- 2 tbsp Cajun seasoning
- 4 cups low-sodium chicken broth
- ¼ cup green onions, chopped (for garnish)
- ¼ cup parsley, chopped (for garnish)
Instructions
- Gather all ingredients on your countertop.
- In a large pot or Dutch oven over medium heat, sauté sliced Andouille sausage and diced chicken thighs until browned (about 5-7 minutes).
- Add chopped onion, bell peppers, and minced garlic; cook until vegetables soften and become fragrant.
- Stir in diced tomatoes and Cajun seasoning; simmer for 2-3 minutes to meld flavors.
- Add rice and pour in chicken broth; bring to a boil then reduce heat to low. Cover tightly and cook for 20-25 minutes until rice absorbs most of the liquid.
- Remove from heat and let sit covered for an additional 5 minutes. Fluff with a fork and garnish with green onions and parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg