Mama C's Jambalaya

Dive into the heart of Louisiana cuisine with Mama C's Jambalaya, a bold and flavorful one-pot dish that brings together the perfect blend of smoky and savory flavors. Loaded with tender chicken thighs, spicy andouille sausage, and succulent shrimp, this classic Creole recipe is elevated by a vibrant medley of diced tomatoes, Cajun-spiced rice, and fragrant aromatics like onion, bell pepper, and celery. Seasoned with smoked paprika, thyme, and bay leaves, this hearty jambalaya boasts layers of slow-cooked depth yet comes together in just one pot for easy cleanup. Finished with a garnish of fresh parsley and green onions, it’s a mouthwatering meal ideal for weeknight dinners or festive gatherings. Perfectly customizable with a dash of hot sauce for added heat, Mama C's Jambalaya is a soulful, crowd-pleasing dish that celebrates the essence of Southern comfort food.

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 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic, minced
• 14.5 ounces canned diced tomatoes
• 4 cups chicken broth
• 2 cups long-grain white rice
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 pound raw medium shrimp, peeled and deveined
• 0.5 cup green onions, chopped (for garnish)
• 0.25 cup fresh parsley, chopped (for garnish)
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste hot sauce (optional)

Directions

Step 1

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

Step 2

Add the sliced andouille sausage and cook for 5-6 minutes until browned. Remove and set aside.

Step 3

In the same pot, add the chicken pieces and cook until lightly browned, about 5 minutes. Remove and set aside with the sausage.

Step 4

Reduce heat to medium and add the diced onion, bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 5

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

Step 6

Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, smoked paprika, and bay leaves. Mix well.

Step 7

Return the sausage and chicken to the pot, ensuring they are evenly distributed. Bring the mixture to a boil.

Step 8

Reduce heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

Step 9

Add the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.

Step 10

Remove the bay leaves and season the jambalaya with salt, black pepper, and hot sauce to taste.

Step 11

Garnish with chopped green onions and parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(3616.1g)

Amount per serving	% Daily Value*
Calories	3545.8

Total Fat 186.5g	0%
Saturated Fat 53.5g	0%
Polyunsaturated Fat 6.2g
Cholesterol 1338.3mg	0%
Sodium 14088.4mg	0%
Total Carbohydrate 184.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 32.3g
Protein 281.3g	0%

Vitamin D 31.8IU	0%
Calcium 858.3mg	0%
Iron 27.8mg	0%
Potassium 5657.0mg	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: 47.4%

Protein: 31.8%

Carbs: 20.8%