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Jambalaya Rice Pot

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound andouille sausage sliced into rounds
  • 1 pound boneless chicken thighs cut into 1-inch pieces
  • 1 large onion diced
  • 1 green bell pepper diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 2 cups long-grain white rice
  • 1 can 14.5 ounces diced tomatoes
  • 4 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp peeled and deveined
  • 3 green onions sliced

Method
 

  1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat, then add sausage and cook until browned, about 5 minutes, and remove to a plate.
  2. Add chicken pieces to the same pot and cook until browned on all sides, about 6-7 minutes, then remove to the plate with sausage.
  3. Add onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
  4. Stir in rice, diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper, then return sausage and chicken to the pot.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
  6. Stir in shrimp, cover, and cook for an additional 5-7 minutes until shrimp are pink and cooked through.
  7. Remove from heat, garnish with sliced green onions, and serve directly from the pot.