Main Dish·Louisiana-Inspired American / Cajun-Creole

Jambalaya

★ American Edition

A hearty Louisiana-inspired jambalaya made with browned andouille sausage, seasoned chicken, shrimp, holy trinity vegetables, tomato, Cajun spices, and long-grain rice. This version keeps the flavor bold while controlling the heat and protecting the rice from turning mushy.

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Gluten-FreeDairy-Free

Active

45m

Total

1h 45m

Serves

Level

medium

Recipe

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Andouille sausage or smoked sausage, sliced into coins1 pound

Boneless skinless chicken thighs or breasts, cut into 1-inch pieces1 1/2 pounds

Raw shrimp, peeled and deveined1 pound

Unsalted butter, for cooking the shrimp2 tablespoons

Olive oil, divided3 tablespoons

Yellow onions, diced2 medium

Green bell pepper, diced1

Red bell pepper, diced1

Celery stalks, diced3

Garlic cloves, minced6

Tomato paste1 tablespoon

Diced or crushed tomatoes (14.5 oz can)1 can

Worcestershire sauce2 teaspoons

Uncooked long-grain white rice, rinsed and drained well1 1/2 cups

Low-sodium chicken broth2 3/4 cups

Bay leaf1

Cajun seasoning, divided, plus more to taste2 tablespoons

Italian seasoning1 tablespoon

Kosher salt, plus more to taste1/2 teaspoon

Black pepper1 teaspoon

Cayenne pepper, optional1/4 teaspoon

Red pepper flakes, optional1/2 teaspoon

Sliced okra, thawed if frozen (optional)1 cup

Chopped fresh parsley1/4 cup

Sliced green onions1/4 cup

Hot sauce, optionalTo taste

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