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One Pot Jambalaya

This delicious one pot jambalaya is made with seasoned chicken, smoked andouille sausage, and shrimp. Make this for dinner tonight!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Servings: 6
Author: Tania

Ingredients

  • 1 lb cubed chicken breasts (about 2 medium chicken breasts)
  • 1 teaspoon cajun seasoning
  • 0.75 lb smoked andouille sausage, sliced
  • Olive oil
  • 2 stalks celery, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon finely chopped thyme
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) crushed tomatoes
  • 2 cups chicken broth
  • 1 cup long grain rice (I used Jasmine)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 lb large shrimp, peeled and deveined
  • Sliced green onions for garnish

Instructions

  • In a bowl, season the chicken with 1 tablespoon olive oil, salt, pepper, and cajun seasoning. Let sit for 15 minutes to allow the seasonings penetrate.
  • In a separate bowl, season shrimp with a little bit of olive oil, plus salt and pepper to taste. Place back in the refrigerator until it is time to cook them.
  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the chicken and sauté until all sides are golden brown. Add the sausage and cook until lightly browned on both sides. Transfer chicken and sausage into a bowl and set aside. The chicken will not be fully cooked at this point, but will finish cooking later.
  • To the same pot, add the onions, green bell pepper, celery, and minced garlic. Cook until tender, stirring occasionally, about 5 minutes.
  • Add thyme, old bay seasoning, cayenne pepper, and salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black pepper). Add tomato paste and stir to coat.
  • Stir in crushed tomatoes, chicken, and sausage. Cook, covered, for about 2 minutes.
  • Stir in the rice, and add the chicken broth, mixing to combine. Add the bay leaf. Bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
  • Then layer the shrimp on top, cover, and cook for another 10 minutes, or until rice is tender and liquid is absorbed. Stir the jambalaya to fully combine. It will be somewhat wet.
  • Remove from heat, stir slightly, and let sit for about 15 more minutes before serving to let to flavors and liquid further absorb. Serve and top with thinly sliced green onions.