Everything Jambalaya or Jambalika

Indulge in the rich, bold flavors of "Everything Jambalaya or Jambalika," a one-pot classic that celebrates the vibrant tastes of the South! This hearty dish combines andouille sausage, tender chicken thighs, and succulent shrimp with a medley of aromatic vegetables, including onion, green bell pepper, and celery, all seasoned with a robust blend of Cajun spices. Simmered alongside fluffy white rice in tangy diced tomatoes and savory chicken broth, this jambalaya is a symphony of smoky, spicy, and savory notes. Perfect for a comforting family dinner or a festive gathering, it’s garnished with fresh parsley and green onions for a bright finish. Whether served with a splash of hot sauce for extra heat or enjoyed as is, this irresistible recipe delivers big flavor in just under an hour, making it a must-try for fans of Creole cooking. Seafood lovers, spice enthusiasts, and comfort food aficionados alike will adore this quintessential Louisiana dish!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound medium shrimp, peeled and deveined
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 14.5-ounce can canned diced tomatoes (with juices)
• 1 cup white rice, uncooked
• 2.5 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 green onions, chopped (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0 optional hot sauce, for serving

Directions

Step 1

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

Step 2

Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes. Remove from the pot and set aside.

Step 3

In the same pot, add the chicken pieces and cook until browned on all sides, about 8 minutes. Remove and set aside with the sausage.

Step 4

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

Step 5

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 6

Stir in the Cajun seasoning, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute, coating the vegetables with the spices.

Step 7

Add the canned diced tomatoes (with their juices), bay leaves, uncooked rice, and chicken broth to the pot. Stir well to combine.

Step 8

Return the cooked sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

Step 9

After 20 minutes, remove the lid and gently fold in the shrimp. Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked and the rice is tender.

Step 10

Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves.

Step 11

Fluff the jambalaya with a fork, garnish with chopped green onions and parsley, and serve hot. Add hot sauce to taste, if desired.

Nutrition Facts

Serving size	(2973.9g)

Amount per serving	% Daily Value*
Calories	3675.9

Total Fat 173.8g	0%
Saturated Fat 51.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1602.2mg	0%
Sodium 11506.5mg	0%
Total Carbohydrate 227.7g	0%
Dietary Fiber 20.1g	0%
Total Sugars 30.5g
Protein 306.3g	0%

Vitamin D 842.9IU	0%
Calcium 670.0mg	0%
Iron 17.9mg	0%
Potassium 5693.7mg	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: 42.3%

Protein: 33.1%

Carbs: 24.6%