Paula's Party Jambalaya

Transport your taste buds straight to the heart of Louisiana with Paula's Party Jambalaya—a vibrant, flavor-packed feast that's perfect for any gathering. This one-pot wonder combines tender chicken thighs, smoky sausage, and plump, juicy shrimp with a medley of aromatic vegetables like onion, bell pepper, and celery. Enhanced by bold Cajun seasoning, paprika, and thyme, this dish delivers deep, comforting flavors with a hint of spice. Long-grain rice soaks up the zesty juices of diced tomatoes and chicken stock, while fresh parsley and green onions add a refreshing burst of brightness. Ready in just an hour and serving up to six, this hearty jambalaya is the ultimate crowd-pleaser, perfect for everything from casual family dinners to festive occasions. Packed with Southern soul and easy enough for home cooks, it's a recipe you'll turn to time and again.

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 smoked sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 cups long-grain rice (uncooked)
• 4 cups chicken stock
• 1 14-ounce can diced tomatoes (with juice)
• 1 pound shrimp (peeled and deveined)
• 4 green onions, chopped
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.5 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 sliced smoked sausage to the pot 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 chicken thighs and sear until lightly browned on all sides, approximately 6-8 minutes. Remove from the pot and set aside.

Step 4

Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-6 minutes until the vegetables are tender and beginning to caramelize.

Step 5

Stir in the minced garlic, cajun seasoning, thyme, and paprika. Cook for 1-2 minutes to toast the spices and release their aroma.

Step 6

Add the uncooked rice to the pot and stir to coat it with the spice mixture. Toast the rice for 1-2 minutes.

Step 7

Pour in the chicken stock and diced tomatoes (with juice). Stir to combine, scraping the bottom of the pot to deglaze any browned bits for added flavor.

Step 8

Return the sausage and chicken to the pot. Add salt and black pepper, and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 10

Add the shrimp to the pot and stir gently. Cover and cook for an additional 5-7 minutes until the shrimp are pink and opaque.

Step 11

Remove the pot from heat and stir in the chopped green onions and fresh parsley.

Step 12

Serve hot, and enjoy your hearty Paula's Party Jambalaya!

Nutrition Facts

Serving size	(3576.5g)

Amount per serving	% Daily Value*
Calories	3389.2

Total Fat 194.9g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1687.4mg	0%
Sodium 9804.3mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 23.2g	0%
Total Sugars 31.1g
Protein 331.6g	0%

Vitamin D 842.9IU	0%
Calcium 844.6mg	0%
Iron 24.5mg	0%
Potassium 5304.5mg	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: 51.6%

Protein: 39.0%

Carbs: 9.4%