Classic Jambalaya
Chicken, andouille, and shrimp cooked with rice in a single pot of Cajun-spiced tomato goodness — the one-pot South Louisiana dinner that needs nothing else
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🛒 Ingredients
- 1 lb boneless diced chicken thighs
- 12 oz sliced andouille sausage
- 1 lb peeled shrimp
- 2 cups long-grain rice
- 14 oz canned diced tomatoes
👨🍳 Instructions
- 1Brown andouille in a large Dutch oven over medium-high; remove
- 2Cook chicken in drippings 4 min; remove
- 3Sauté the Holy Trinity (onion, bell pepper, celery) 5 min
- 4Add garlic, Cajun seasoning, and tomato paste; stir 1 min
- 5Add tomatoes, chicken broth, rice — stir to combine
- 6Return chicken and sausage; bring to a boil, cover, reduce to low
- 7Cook 20 min; fold in shrimp, cover 5 more min until shrimp pink and rice absorbed
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