Hands-down the best
jambalaya recipe! It is surprisingly easy to make, customizable with
your favorite proteins (I used chicken, shrimp and Andouille sausage),
and full of bold, zesty, Cajun flavors that everyone will love.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 2 bell peppers diced (you can use red, green, yellow, etc.)
- salt and fresh ground pepper to taste
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cubed
- 1/4 teaspoon sweet paprika
- 1 teaspoon oregano
- 6 ounces andouille sausage sliced into coins
- 2 tablespoons tomato paste
- 2 cups low-sodium fat free chicken broth
- 1 14.5-oz can diced tomatoes
- 1 cup long grain rice
- 1 teaspoon or to taste, cajun seasoning
- 1 pound shrimp peeled and deveined
- 2 green onions thinly sliced, for garnish
- dried parsley for garnish
Instructions
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
- Serve.