A bold, one-pot Creole rice dish loaded with chicken, shrimp, andouille-style turkey sausage, and the holy trinity of onion, celery, and bell pepper in a spiced tomato base.
Ingredients
1 lb boneless skinless chicken thighs, cubed
1 lb large shrimp, peeled and deveined
12 oz smoked turkey sausage, sliced
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
14 oz can diced tomatoes
2 cups long-grain rice
3 cups chicken broth
2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp cayenne
2 tbsp vegetable oil
3 scallions, sliced
Salt and pepper
Instructions
1Season chicken with Cajun seasoning. Brown in oil in a Dutch oven over high heat, 4 min per side. Remove and set aside.
2Brown turkey sausage slices in the same pot. Remove and set aside.
3Sauté onion, celery, and bell pepper for 5 min. Add garlic, cook 1 min.
4Add tomatoes, broth, rice, paprika, and cayenne. Stir well. Bring to a boil.
5Nestle chicken and sausage into the rice. Cover and cook on low 20 min without lifting the lid.
6Add shrimp on top, re-cover, cook 5 min until shrimp are pink and rice is tender. Fluff and garnish with scallions.
Did You Know?
Jambalaya is Louisiana's answer to Spanish paella — both were shaped by the same colonial influence when Spain governed Louisiana from 1763 to 1800.