Jambalaya
This jambalaya is a comforting blend of chicken, shrimp, and smoked turkey sausage, packed with flavor and perfect for a busy weeknight dinner.
Ingredients
Proteins
- 1 pound shrimp, peeled and deveined Medium shrimp for texture; they cook fast.
- 1 pound smoked turkey sausage, sliced Opt for smoked poultry sausage for smoky flavors.
- 1 pound chicken breast, diced Boneless, skinless; can freeze extra for later.
Vegetables
- 1 large onion, chopped Yellow onions caramelize nicely.
- 1 medium green bell pepper, chopped Part of the classic “holy trinity”.
- 2 stalks celery, chopped Adds crunch and flavor.
- 4 cloves garlic, minced Garlic is essential for flavor.
Grains
- 2 cups long-grain rice Jasmine or true long-grain; rinse before use.
Liquids
- 4 cups chicken broth Use low-sodium for better control over salt.
- 1 can diced tomatoes (14.5 oz) Fire-roasted adds depth.
Spices
- 2 tablespoons Cajun seasoning Adjust to taste.
- to taste salt and pepper Taste and adjust at the end.
Garnishes
- to taste green onions for garnish Adds freshness.
Instructions
Cooking
- Heat a large pot or Dutch oven over medium heat. Add oil until it shimmers.
- Add sliced smoked turkey sausage and brown on both sides; set aside.
- In the same pot, add diced chicken, sprinkle with salt and pepper, and brown.
- Add onion, bell pepper, celery, and garlic; cook until softened.
- Stir in rice and toast for a few minutes, stirring frequently.
- Pour chicken broth and diced tomatoes into the pot; add Cajun seasoning, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes.
- Stir in shrimp and cook for an additional 5 minutes, until shrimp are pink.
- Garnish with green onions and serve hot.
Notes
For optimal results, brown sausage and chicken well, toast rice to keep grains separate, and resist stirring too much during simmering.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 4gSodium: 750mgFiber: 2gSugar: 3g
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