Curt's Playoff Jambalaya

Get ready to elevate your game day menu with *Curt’s Playoff Jambalaya*, a bold and flavorful one-pot meal that’s guaranteed to be a crowd-pleaser! Packed with hearty andouille sausage, tender chicken thighs, and succulent shrimp, this Louisiana-inspired dish brings together a vibrant medley of Cajun spices, fresh vegetables, and long-grain rice simmered to perfection in a savory tomato broth. The combination of smoked paprika, thyme, and bay leaves creates an irresistible aroma, while custom garnishes like green onions, parsley, and optional hot sauce let you tailor every bowl to your taste. With just 20 minutes of prep time and easy-to-follow directions, this jambalaya is the ultimate comfort food for feeding a hungry crowd—perfect for playoff parties and cozy gatherings alike.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, cubed
• 1 pound medium shrimp, peeled and deveined
• 1 yellow onion, diced
• 2 bell peppers (red and green), diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 14.5-ounce can diced tomatoes (with their juice)
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 3 green onions, chopped (for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 hot sauce (optional, to taste)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the andouille sausage slices and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Add the cubed chicken thighs and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside with the sausage.

Step 4

Add the diced onion, bell peppers, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the uncooked rice to the pot and stir well to coat the rice with the vegetables and spices.

Step 7

Pour in the chicken broth and diced tomatoes with their juice. Stir in the Cajun seasoning, thyme, smoked paprika, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes without removing the lid.

Step 9

After 20 minutes, remove the lid and gently stir in the cooked sausage, chicken, and shrimp. Replace the lid and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.

Step 10

Remove the pot from heat and allow it to rest for 5 minutes. Discard the bay leaves.

Step 11

Garnish the jambalaya with chopped green onions and parsley. Add hot sauce to taste, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(3736.3g)

Amount per serving	% Daily Value*
Calories	3248.9

Total Fat 158.2g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1516.1mg	0%
Sodium 13623.4mg	0%
Total Carbohydrate 192.1g	0%
Dietary Fiber 24.1g	0%
Total Sugars 39.2g
Protein 271.7g	0%

Vitamin D 811.1IU	0%
Calcium 712.5mg	0%
Iron 22.2mg	0%
Potassium 6327.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 33.1%

Carbs: 23.4%