Recipe Background
Can't you hear the jazzy trumpets singing and the people laughing as they dance? One-Pot Simple Jambalaya brings you straight to the streets of Louisiana without stepping foot outside your home. This pot is loaded with Cajun spices and just the right amount of every kind of meat you can think of! It's a delicious and fun way to enjoy such a hearty classic. You'll be dancing around your kitchen after each bite of One-Pot Simple Jambalaya, so get ready to party!
Can't you hear the jazzy trumpets singing and the people laughing as they dance? One-Pot Simple Jambalaya brings you straight to the streets of Louisiana without stepping foot outside your home. This pot is loaded with Cajun spices and just the right amount of every kind of meat you can think of! It's a delicious and fun way to enjoy such a hearty classic. You'll be dancing around your kitchen after each bite of One-Pot Simple Jambalaya, so get ready to party!
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts diced
- 1 pound andouille sausage sliced
- salt to taste
- pepper to taste
- 4 cloves garlic
- 1 jalapeño pepper diced
- 1 white onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 2 ribs celery diced
- 3 cups chicken stock
- 14 ounces tomatoes crushed
- 1 1/2 cups rice
- 2 tablespoons Cajun seasoning
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 pound shrimp
Directions
- In a large pot over medium-high heat, heat the oil.
- Add the chicken and the sausage to the oil and season with the salt and the pepper.
- Cook the meat until the chicken reaches 165 degrees F internally and the sausage is heated through.
- Add the garlic and the jalapeño to the meat mixture and cook until they are fragrant, about 1 minute.
- Stir the onion, the red bell pepper, the yellow bell pepper, the green bell pepper, and the celery into the meat mixture and cook until the veggies are soft, about 5-7 minutes.
- Add the chicken stock, the tomatoes, the rice, the Cajun seasoning, the bay leaf, the dried thyme, the cayenne, and the pepper to the soup mixture and stir to combine.
- Cover the pot and simmer, stirring occasionally to ensure the rice isn't burning at the bottom of the pan, until the rice is cooked, about 30 minutes.
- Add the shrimp to the mixture and season with the salt and the pepper.
- Simmer the mixture until the shrimp reaches the internal temperature of 145 degrees F.
- Serve.
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