Description
A vibrant and hearty chicken and shrimp jambalaya recipe that celebrates the rich flavors of Louisiana cuisine.
Ingredients
- 🍗 Chicken thighs – 500 grams, boneless and skinless, cut into bite-sized pieces.
- 🍤 Shrimp – 300 grams, peeled and deveined.
- 🍚 Long-grain rice – 1 cup (about 200 grams).
- 🌶️ Bell peppers – 1 red and 1 green, diced.
- 🧅 Onion – 1 medium, chopped.
- 🥬 Celery – 2 stalks, chopped.
- 🧄 Garlic – 3 cloves, minced.
- 🍅 Diced tomatoes – 1 can (400 grams).
- 🍗 Chicken broth – 2 cups (about 480 ml).
- 🌶️ Cajun seasoning – 2 tablespoons.
- 🌿 Green onions – 2, chopped (for garnish).
- 🧂 Salt and pepper – to taste.
- 🛢️ Olive oil – 2 tablespoons.
Instructions
- Gather your ingredients and prep them by chopping the chicken and peeling the shrimp.
- Season the chicken with salt, pepper, and Cajun seasoning.
- Heat olive oil in a large pot and sauté the onion, celery, and bell peppers until softened.
- Add the seasoned chicken to the pot and cook until browned, then stir in minced garlic and diced tomatoes.
- Add the long-grain rice and chicken broth, bring to a boil, then reduce heat and cover to simmer for 15 minutes.
- Fold in the shrimp and let it cook for an additional 5 minutes, then let it rest for 5 minutes before serving.
Notes
- Jambalaya tastes even better the next day as the flavors meld together.
- Adjust the spice level by adding more or less Cajun seasoning.
- For a vegetarian option, skip the meat and load up on vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: jambalaya, chicken, shrimp, Louisiana cuisine, one-pot meal