Jambalaya
Louisiana's one-pot masterpiece — Cajun-seasoned chicken, andouille sausage and shrimp cooked with the Holy Trinity (onion, celery, bell pepper) and long-grain rice in a rich, spiced tomato-and-stock base until every grain is infused with flavour.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with Cajun seasoning. Brown in a large, wide Dutch oven over high heat. Remove. Brown andouille slices. Remove.
About 5 min
Sauté onion, celery and green pepper in the fat for 8 minutes. Add garlic and remaining Cajun seasoning; cook 2 minutes. Add tomato paste; cook 2 minutes.
About 11 min
Add crushed tomatoes, stock, bay leaves and hot sauce. Return chicken and sausage. Bring to a simmer.
About 11 min
Add dry rice. Stir once. Cover tightly. Cook on low heat for 20–22 minutes. Do not lift the lid.
About 11 min
After 20 minutes, gently fold in shrimp. Replace lid. Cook 5 more minutes until shrimp are pink and rice has absorbed all liquid.
About 11 min
Remove bay leaves. Taste and adjust seasoning and hot sauce. Garnish with spring onions and parsley. Serve from the pot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 640
- Protein
- 48 g
- Carbs
- 68 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 1100 mg
Contains: shellfish
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Recipe by Boon Tools.