Harry Connick Jr's Jambalaya

Dive into the vibrant and soulful flavors of the South with Harry Connick Jr's Jambalaya—a one-pot wonder that brings authentic Creole cuisine straight to your kitchen. Packed with tender chicken, smoky andouille sausage, juicy shrimp, and an aromatic blend of Cajun spices, this hearty dish is a symphony of bold flavors and textures. A medley of the "holy trinity" of onions, bell peppers, and celery, combined with perfectly seasoned rice, creates a rich, satisfying meal that’s perfect for family dinners or entertaining guests. Ready in just over an hour and garnished with fresh parsley and green onions, this jambalaya is a celebration of Louisiana cooking. Serve it with a dash of hot sauce for an extra kick! Keywords: Harry Connick Jr's Jambalaya, authentic jambalaya recipe, Cajun cuisine, Creole cooking, one-pot jambalaya, easy jambalaya recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 12 ounces smoked andouille sausage
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic, minced
• 14.5 ounces canned diced tomatoes
• 3 cups chicken stock
• 1.5 cups long-grain white rice
• 1 pound medium shrimp, peeled and deveined
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 2 stalks 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 pot or Dutch oven over medium heat.

Step 2

Cut the chicken thighs into bite-sized pieces. Slice the andouille sausage into thin rounds.

Step 3

Add the chicken pieces to the pot and sear for 4-5 minutes until lightly browned. Remove the chicken and set aside.

Step 4

Add the sausage to the pot and cook for 4-5 minutes until browned. Remove and set aside with the chicken.

Step 5

In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Add the diced tomatoes (with their juices), chicken stock, and seasonings including Cajun seasoning, thyme, paprika, salt, and black pepper. Stir to combine.

Step 8

Add the uncooked rice to the pot and stir well to distribute the ingredients evenly.

Step 9

Return the cooked chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

Step 10

Simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

Step 11

Add the shrimp to the pot during the last 5 minutes of cooking, stirring them in gently. Cook until the shrimp are pink and opaque.

Step 12

Once done, remove from heat and let the jambalaya sit covered for 5 minutes.

Step 13

Garnish with sliced green onions and chopped parsley before serving. Serve hot with optional hot sauce on the side.

Nutrition Facts

Serving size	(3467.3g)

Amount per serving	% Daily Value*
Calories	3722.4

Total Fat 199.8g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat 6.2g
Cholesterol 1725.1mg	0%
Sodium 8658.1mg	0%
Total Carbohydrate 145.6g	0%
Dietary Fiber 19.4g	0%
Total Sugars 31.0g
Protein 330.5g	0%

Vitamin D 842.9IU	0%
Calcium 680.6mg	0%
Iron 22.9mg	0%
Potassium 4813.5mg	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: 48.6%

Protein: 35.7%

Carbs: 15.7%