Description
A vibrant and flavorful dish that captures the essence of Mardi Gras celebrations, featuring a mix of meats, seafood, and spices.
Ingredients
Scale
- 1 lb Andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken thighs, diced
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the Andouille sausage and chicken, cooking until browned.
- Stir in the onion, bell pepper, celery, and garlic; sauté until softened.
- Add the diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then stir in the rice.
- Reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
- In the last 5 minutes of cooking, add the shrimp and stir until they are pink and cooked through.
- Remove bay leaf and serve hot.
Notes
- Feel free to customize the protein based on your preference.
- For a spicier version, add cayenne pepper or hot sauce.
- Let the jambalaya sit for a few minutes before serving for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Mardi Gras, Jambalaya, Cajun, Creole, Southern cooking