Regional U.S.

Jambalaya

Name: Jambalaya
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 2 tablespoons Olive oil; 12 ounces Andouille sausage, sliced; 1 ½ pounds Boneless, skinless chicken thighs, cut in pieces; 1 Yellow onion, chopped; 1 Bell pepper, chopped; 2 Celery ribs, chopped; 4 Garlic cloves, minced; 2 tablespoons Cajun seasoning; 2 cups Long-grain white rice; 4 cups Water; 1 pound Raw shrimp, peeled and deveined; 4 Green onions, sliced; 1 teaspoon Kosher salt

Chicken, andouille, and shrimp over Cajun-spiced rice.

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Prep20 min

Cook40 min

Serves8

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One pot, the holy trinity of onion, celery, and bell pepper, and rice that cooks right in the seasoned broth. Feed a crowd from a single Dutch oven and take the compliments.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

8 servings or type

2 tablespoons Olive oil

12 ounces Andouille sausage, sliced

1 ½ pounds Boneless, skinless chicken thighs, cut in pieces

1 Yellow onion, chopped

1 Bell pepper, chopped

2 Celery ribs, chopped

4 Garlic cloves, minced

2 tablespoons Cajun seasoning

2 cups Long-grain white rice

4 cups Water

1 pound Raw shrimp, peeled and deveined

4 Green onions, sliced

1 teaspoon Kosher salt

Steps

Heat the oil in a large Dutch oven over medium-high. Brown the sausage 5 minutes; remove. Brown the chicken 6 minutes; remove.
Cook the onion, bell pepper, and celery 6 minutes until soft. Add the garlic and Cajun seasoning for 1 minute.
Stir in the rice to coat, then the water and salt. Return the sausage and chicken; bring to a boil, cover, and simmer on low 20 minutes.
Stir in the shrimp, cover, and cook 5 minutes more, until the shrimp are pink and the rice is tender. Top with green onions.

Tip: Do not lift the lid while the rice cooks. The steam is doing the work and every peek costs you five minutes.

Jambalaya

Ingredients

Steps

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