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Ingredients
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Proteins
Vegetables
Grains
Liquids and Broth
Spices and Seasonings
Method
Preparation
- 1
Cooking
- 2
Sauté the Vegetables
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3
Brown the Proteins
Add the sliced Andouille sausage and chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the sausage is heated through.
- 4
Add Garlic and Spices
Stir in the minced garlic, Cajun seasoning, bay leaves, salt, black pepper, and thyme. Cook for about 1 minute until fragrant.
- 5
Incorporate the Rice and Broth
Add the rice, diced tomatoes (with juice), and chicken broth to the pot. Stir well to combine all ingredients.
- 6
Simmer the Jambalaya
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is fully cooked and has absorbed the liquid.
- 7
Add the Shrimp
After the rice has cooked, add the shrimp to the pot. Stir and cover again. Cook for an additional 5 minutes until the shrimp are pink and cooked through.
- 8
Final Touches
Remove the bay leaves. If desired, add hot sauce to taste. Garnish with chopped green onions before serving.