Classic Jambalaya

• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup long-grain rice
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned.
2. 2 Remove sausage and set aside. In the same skillet, add onion, bell pepper, and celery; cook until softened.
3. 3 Add garlic and cook for another minute. Stir in rice, Cajun seasoning, and thyme; cook for 2 minutes.
4. 4 Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
5. 5 Stir in sausage and shrimp, cook covered for another 5 minutes or until shrimp are pink and rice is tender.
6. 6 Remove from heat, let stand covered for 5 minutes before serving.

Nutrition

Tips

• For extra spice, add a dash of hot sauce.
• Feel free to swap shrimp with chicken or andouille sausage for a meaty twist.
• Rinse your rice if you prefer a less sticky texture.
• Ensure shrimp reach an internal temperature of 145°F for food safety.
• Use vegetable broth for a vegetarian version, omitting the meats.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with a fresh green salad.
• A squeeze of lemon adds brightness.
• Enjoy with a glass of crisp white wine.

FAQ