Chicken, Shrimp, and Andouille Sausage Jambalaya
Hearty and aromatic, this one-pot meal combines chicken, shrimp, and smoky andouille sausage. It features a flavorful base of Cajun spices, crisp vegetables, and tender rice.
Ingrédients
- 3 tbsp olive oil · divided
- 1 pound boneless skinless chicken breasts or thighs · cut into bite-sized pieces
- fine sea salt and freshly-cracked black pepper
- 1 packet andouille sausage · thinly sliced into rounds
- 1 cup sliced okra
- 1 medium white onion · diced
- 2 small bell peppers · cored and diced
- 2 ribs celery · diced
- 1 jalapeño pepper · seeded and finely chopped
- 4 cloves garlic · minced
- 1 1/2 cup uncooked long-grain white rice · rinsed
- 2 tbsp Cajun seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 packet crushed tomatoes
- 3 to 4 cup chicken stock
- 1 pound raw large shrimp · peeled and deveined
- 1–2 tsp fresh lemon juice
- thinly-sliced green onions · for garnish
- fresh parsley · for garnish
- hot sauce · for garnish
Préparation
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, add to the pot, and cook for 4–5 minutes until golden and cooked through. Transfer to a plate and set aside.
- 2
Add the sausage to the same pot and cook for 2–3 minutes until browned. Transfer to the plate with the chicken.
- 3
Add a small drizzle of oil to the pot if needed, then sauté the okra for 3–4 minutes until lightly golden. Remove and set aside in a small bowl.
- 4
Add the remaining 2 tablespoons of olive oil to the pot. Stir in the onion, bell peppers, celery, and jalapeño, sautéing for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- 5
Add the rice, Cajun seasoning, thyme, and bay leaf. Stir constantly for about 1 minute until the rice is lightly toasted and fragrant.
- 6
Stir in the crushed tomatoes and 3 cups of chicken stock. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes until the rice is tender and most liquid is absorbed.
- 7
Fold in the okra, shrimp, and the reserved chicken and sausage. Turn off the heat, cover the pot, and let everything steam for 4–5 minutes until the shrimp are pink and opaque.
- 8
Discard the bay leaf, stir in the lemon juice, and adjust seasonings as needed. Serve immediately with green onions, parsley, and hot sauce.