Jambalaya Recipe
Ingredients:
2 tbsp olive oil
1 lb (450g) boneless chicken thighs or breasts, cut into bite-size pieces
1 lb (450g) andouille sausage, sliced
1 lb (450g) large shrimp, peeled and deveined
1 large onion, chopped
1 bell pepper (red or green), diced
3 celery stalks, chopped
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 1/2 cups long-grain rice
3 cups chicken broth
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Meat:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook until browned. Remove and set aside.
Add the sausage to the pot and cook until browned. Remove and set aside with the chicken.
2. Sauté Vegetables:
In the same pot, add another tablespoon of olive oil.
Add the onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
3. Add Rice and Seasoning:
Stir in the rice, paprika, cayenne pepper, thyme, and oregano, and cook for about 2 minutes, coating the rice with the seasonings.
4. Add Tomatoes, Broth, and Meat:
Pour in the diced tomatoes and chicken broth, then add the browned chicken and sausage back to the pot.
Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, until the rice is tender.
5. Add Shrimp:
Stir in the shrimp and cook for an additional 5–7 minutes, until the shrimp are pink and cooked through.
6. Serve:
Garnish with chopped green onions and parsley. Serve hot and enjoy your flavorful jambalaya!