Emeril's Kicked Up Jambalaya

Spice up your dinner table with Emeril’s Kicked Up Jambalaya, a one-pot Creole classic infused with bold Cajun flavors. This vibrant dish brings together tender chicken thighs, smoky sausage, succulent shrimp, and aromatic vegetables like bell pepper, onion, and celery, all simmered with perfectly seasoned long-grain rice. The Cajun seasoning and thyme create a rich, smoky depth, while a splash of optional hot sauce adds just the right amount of heat. Perfect for feeding a crowd, this hearty and flavorful meal is garnished with fresh parsley and green onions for a pop of color and freshness. Whether you’re hosting a Mardi Gras celebration or simply craving comforting Southern cuisine, this quick and easy jambalaya recipe is guaranteed to impress.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• 12 ounces smoked sausage (sliced into rounds)
• 1 piece medium onion (diced)
• 1 piece green bell pepper (diced)
• 2 pieces celery stalks (diced)
• 4 cloves garlic (minced)
• 2 tablespoons cajun seasoning
• 1 teaspoon dried thyme
• 2 cups long-grain white rice
• 14.5 ounces diced tomatoes (with juices)
• 4 cups chicken stock
• 2 pieces bay leaves
• 1 pound raw shrimp (peeled and deveined)
• 3 pieces green onions (sliced for garnish)
• 2 tablespoons fresh parsley (chopped for garnish)
• 0 hot sauce (optional for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 2

Add the chicken thighs and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the smoked sausage and cook until browned, about 3 minutes. Remove and set aside with the chicken.

Step 4

Add the diced onion, green bell pepper, and celery to the skillet. Cook until softened, about 5 minutes.

Step 5

Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until fragrant.

Step 6

Add the rice to the skillet and stir to coat in the seasoning and vegetables.

Step 7

Pour in the diced tomatoes, chicken stock, and bay leaves. Bring the mixture to a boil.

Step 8

Return the browned chicken and sausage to the skillet. Reduce the heat to low, cover, and simmer for 20 minutes.

Step 9

Once the rice is tender, stir in the shrimp. Cover and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Step 10

Remove the bay leaves and discard.

Step 11

Garnish the jambalaya with sliced green onions and chopped parsley before serving.

Step 12

Optional: Serve with a splash of hot sauce on the side for an extra kick of heat.

Nutrition Facts

Serving size	(3900.5g)

Amount per serving	% Daily Value*
Calories	3762.4

Total Fat 179.8g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1618.9mg	0%
Sodium 9074.6mg	0%
Total Carbohydrate 178.3g	0%
Dietary Fiber 16.9g	0%
Total Sugars 31.9g
Protein 337.7g	0%

Vitamin D 31.8IU	0%
Calcium 759.1mg	0%
Iron 24.3mg	0%
Potassium 4552.5mg	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: 43.9%

Protein: 36.7%

Carbs: 19.4%