30-Minute One-Pan Jambalaya | Sausage, Shrimp & Bacon Explosion!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein, while beans are economical.

Chop up some bacon and place it in a cold pot.

Turn the heat to medium and cook the bacon until just shy of crispy.

Remove the bacon with a slotted spoon, leaving the grease in the pot.

Add ground chorizo to the pot and cook until it's cooked through, then remove it.

Slice andouille sausage into coins and sear them in the pot until browned on both sides, then remove them.

Chop yellow onion, celery, and poblano pepper into bite-sized pieces.

Add the chopped vegetables to the pot and cook until they start to soften.

Make a space for garlic in the pot and add 3 to 4 cloves of finely chopped garlic, cooking until fragrant (about 45 seconds).

Stir in the cooked sausage, bacon, and chorizo back into the pot.

Add about a tablespoon of Tony Chachere's seasoning and stir for about 30 seconds.

Add 1 cup of white rice to the pot and stir to toast it with the other ingredients.

Pour in 2 cups of chicken broth and stir to combine.

Add 2 to 3 diced Roma tomatoes and stir everything together.

Bring the mixture to a boil, then cover with a lid and cook for 10 to 15 minutes.

After 15 minutes, check the pot to ensure everything is cooked beautifully.

Add shrimp to the pot, pushing them under the rice, and turn the heat down to low.

Cover the pot again and cook for 5 more minutes.

After 5 minutes, turn off the heat and check that the shrimp are perfectly cooked.

Scoop the jambalaya into a bowl for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens