Jambalaya with Thanks to Pol Martin

Dive into the vibrant, soulful flavors of the South with this hearty **Jambalaya with Thanks to Pol Martin**, a savory one-pot wonder that’s sure to impress. Featuring tender cubes of chicken, smoky andouille sausage, and succulent shrimp, this dish is infused with Cajun spices, aromatic thyme, and the holy trinity of Southern cooking—onion, bell pepper, and celery. Simmered to perfection with diced tomatoes, chicken broth, and long-grain rice, this easy-to-follow recipe delivers a comforting, restaurant-quality meal in just over an hour. Topped with fresh parsley and green onions, this crowd-pleasing jambalaya is perfect for family dinners, gatherings, or anyone craving a taste of Louisiana's rich culinary heritage.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cubed
• 1 unit medium onion, diced
• 1 unit green bell pepper, diced
• 2 units celery stalks, diced
• 3 cloves garlic, minced
• 14.5 ounces canned diced tomatoes
• 2.5 cups chicken broth
• 1.5 cups long-grain rice, uncooked
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 unit bay leaf
• 1 pound raw shrimp, peeled and deveined
• 2 units green onions, sliced
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

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

Step 3

Add the cubed chicken thighs to the pot and cook until lightly browned and fully cooked, about 6-7 minutes. Remove the chicken and set aside with the sausage.

Step 4

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

Step 5

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

Step 6

Add the canned diced tomatoes (with their juices), chicken broth, uncooked rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Return the cooked sausage and chicken to the pot and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the mixture simmer for about 25 minutes or until the rice is tender, stirring occasionally to prevent sticking.

Step 9

Once the rice is cooked, stir in the raw shrimp and cook for an additional 5-7 minutes or until the shrimp is pink and opaque.

Step 10

Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

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

Step 12

Serve hot and enjoy the comforting flavors of this Cajun-inspired dish with family or friends.

Nutrition Facts

Serving size	(2993.2g)

Amount per serving	% Daily Value*
Calories	4093.8

Total Fat 182.4g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 1600.1mg	0%
Sodium 8103.0mg	0%
Total Carbohydrate 293.8g	0%
Dietary Fiber 20.2g	0%
Total Sugars 28.5g
Protein 312.4g	0%

Vitamin D 31.8IU	0%
Calcium 838.7mg	0%
Iron 20.6mg	0%
Potassium 5590.4mg	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: 40.4%

Protein: 30.7%

Carbs: 28.9%