Paul Prudhomme's Poorman's Jambalaya

Dive into the rich, comforting flavors of Paul Prudhomme's Poorman's Jambalaya, a hearty one-pot dish brimming with Cajun charm. Combining smoky andouille sausage, tender chicken thighs, and a vibrant "holy trinity" of onion, bell pepper, and celery, this recipe layers bold spices and savory ingredients for a soul-warming meal. Long-grain white rice absorbs the robust combination of chicken stock and crushed tomatoes, creating the perfect balance of texture and flavor. Toasting the rice and using Cajun seasoning infuses every grain with authentic Southern flair. Prepared in under an hour, this jambalaya is ideal for casual family dinners or a gathering of friends. Garnish with fresh scallions and parsley for an optional pop of color and serve it piping hot for a crowd-pleasing feast that’s as budget-friendly as it is delicious. Perfect for lovers of classic Creole and Cajun cuisine!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Andouille sausage, sliced
• 1 pound Boneless chicken thighs, diced
• 1 large Yellow onion, diced
• 1 large Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 2 cups Long-grain white rice
• 4 cups Chicken stock
• 1 14-ounce can Crushed tomatoes
• 2 tablespoons Cajun seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 2 stalks Scallions, thinly sliced (optional, for garnish)
• 2 tablespoons Parsley, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.

Step 3

In the same pot, add the diced chicken thighs and cook until browned on all sides, about 7-8 minutes. Remove the chicken with a slotted spoon and set aside.

Step 4

Reduce the heat to medium and add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are softened.

Step 5

Stir in the minced garlic, Cajun seasoning, salt, and black pepper. Cook for 1 minute to release the aromas.

Step 6

Add the uncooked rice to the pot, stirring to coat it in the oil and vegetable mixture. Cook for 2 minutes to lightly toast the rice.

Step 7

Pour in the chicken stock and crushed tomatoes, stirring to combine. Bring the mixture to a boil.

Step 8

Return the browned sausage and chicken to the pot, along with any juices they released. Stir everything together.

Step 9

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 10

Once the jambalaya is cooked, remove the pot from the heat and let it sit covered for 5 minutes.

Step 11

Fluff the jambalaya with a fork and garnish with sliced scallions and chopped parsley, if desired.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(3605.3g)

Amount per serving	% Daily Value*
Calories	3626.9

Total Fat 216.9g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 831.8mg	0%
Sodium 10942.6mg	0%
Total Carbohydrate 181.7g	0%
Dietary Fiber 17.6g	0%
Total Sugars 33.6g
Protein 235.8g	0%

Vitamin D 31.8IU	0%
Calcium 468.0mg	0%
Iron 24.6mg	0%
Potassium 3943.2mg	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: 53.9%

Protein: 26.0%

Carbs: 20.1%