Mama Delilah's Jammin Jambalaya

Dive into the soulful flavors of the South with Mama Delilah's Jammin' Jambalaya, a one-pot masterpiece brimming with bold Cajun spices and a medley of savory proteins. Featuring tender chunks of chicken thighs, smoky andouille sausage, and succulent shrimp, this comforting dish is perfectly balanced with aromatic veggies like onion, bell pepper, and celery. Simmered with long-grain white rice, diced tomatoes, and a warming blend of paprika, thyme, and cayenne, every spoonful offers a burst of hearty, spiced goodness. Ready in just an hour and garnished with fresh parsley and scallions, this crowd-pleaser is ideal for weeknight dinners or lively gatherings. Pair it with a dash of hot sauce for an extra kick, and let the irresistible taste of New Orleans come to life in your kitchen!

Nutriscore Rating: 72/100

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 1-inch pieces
• 12 ounces Large shrimp, peeled and deveined
• 1 medium Yellow onion, chopped
• 1 large Green bell pepper, diced
• 2 medium Celery stalks, diced
• 4 cloves Garlic, minced
• 1 14.5-ounce can Diced tomatoes with juices
• 4 cups Chicken broth
• 2 cups Long-grain white rice
• 2 teaspoons Paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper
• 2 whole Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Scallions, 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-high heat.

Step 2

Add the sliced andouille sausage and cook until slightly browned, about 3-4 minutes. Remove the sausage with a slotted spoon and set aside.

Step 3

In the same pot, add the chicken pieces. Sear until browned on all sides, about 4-5 minutes. Remove the chicken and set aside with the sausage.

Step 4

Add the onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 5

Add the diced tomatoes with their juices and stir, scraping up any browned bits from the bottom of the pot.

Step 6

Pour in the chicken broth and bring to a simmer. Add the rice, paprika, thyme, cayenne pepper, bay leaves, salt, and black pepper.

Step 7

Return the sausage and chicken to the pot. Stir to combine everything.

Step 8

Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.

Step 9

After 20 minutes, add the shrimp on top of the rice mixture. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Step 10

Remove from heat. Discard the bay leaves and fluff the rice with a large fork.

Step 11

Garnish with chopped scallions and parsley. Serve warm with hot sauce on the side, if desired.

Nutrition Facts

Serving size	(3356.6g)

Amount per serving	% Daily Value*
Calories	3362.5

Total Fat 170.3g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1359.4mg	0%
Sodium 9261.0mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 17.6g	0%
Total Sugars 30.9g
Protein 280.1g	0%

Vitamin D 9.1IU	0%
Calcium 687.2mg	0%
Iron 21.6mg	0%
Potassium 5477.5mg	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: 45.5%

Protein: 33.2%

Carbs: 21.3%