JAMBALAYA RECIPE | the best one-pot Cajun jambalaya!

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories.

Make a homemade Cajun seasoning by mixing 3 tablespoons of paprika, 2 tablespoons of kosher salt, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 tablespoon of cayenne pepper, and 1 tablespoon of black pepper in a bowl.

Chop 2 ribs of celery, 2 bell peppers, and 1 large onion, and add them to a mixing bowl.

Peel and set aside 4 garlic cloves after bashing them with the side of a knife.

Slice 11 ounces of Andouille sausage into bite-sized rounds and add to a separate bowl.

Chop 1 pound of chicken into bite-sized pieces and add to a mixing bowl. Season with 1 tablespoon of Cajun seasoning and coat well with hands.

Heat 2 tablespoons of olive oil in a very large Dutch oven or stock pot over medium-high heat.

Add the seasoned chicken to the pot and sauté for several minutes until lightly golden and cooked through. Remove the chicken to a plate.

If needed, add another tablespoon of olive oil to the pot and then add the sliced sausage in a single layer. Brown the sausage on both sides, then remove to the plate with the chicken.

Add the chopped veggies (celery, bell pepper, onion) to the pot and sauté for about 4 to 5 minutes until softened.

Minced the garlic directly into the pot, add 1/2 teaspoon of red pepper flakes and another tablespoon of Cajun seasoning. Stir for 30 seconds.

Add 1 1/2 cups of rinsed long-grain white rice to the pot and stir for 1 minute to coat the rice in the flavors.

Add 1 bay leaf, 1 can (15 ounces) of crushed tomatoes, and 3 cups of low-sodium chicken broth. Stir and bring to a simmer.

Reduce heat to low, cover the pot, and cook for about 7 to 8 minutes until the rice is just al dente, stirring once or twice to prevent sticking.

Once the rice is al dente and still a bit soupy, remove the bay leaf and add 1 pound of jumbo shrimp, along with the cooked sausage and chicken back to the pot. Turn off the heat and gently stir to combine.

Cover the pot and let the residual heat cook the shrimp for about 4 to 5 minutes until they are opaque and pink. The chicken and sausage will warm up and the rice will absorb the remaining liquid.

Garnish with chopped green onions and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens