One-Pot Jambalaya Recipe

Name: One-Pot Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 cloves garlic; 1 medium yellow onion, chopped; 1 or 2 medium green bell pepper, chopped; 3 stalks celery, chopped; 1 jalapeno; 1 cup white rice, uncooked; 1 1/2 pounds boneless skinless chicken breasts, chopped; 12 ounces andouille sausage, sliced; 1 1/2 cups chicken broth; 1/2 cup dry white wine; 1 (14-ounce) can diced tomatoes; 1 Tb paprika; 3/4 Tb cayenne; 3/4 Tb dried thyme; 2 Bay leaves; 1/2 pound shrimp, peeled and deveined; 1/4 cup fresh parsley, chopped; Kosher salt to taste

Servings: persons

2 tablespoons olive oil
4 cloves garlic
1 medium yellow onion, chopped
1 or 2 medium green bell pepper, chopped
3 stalks celery, chopped
1 jalapeno
1 cup white rice, uncooked
1 1/2 pounds boneless skinless chicken breasts, chopped
12 ounces andouille sausage, sliced
1 1/2 cups chicken broth
1/2 cup dry white wine
1 (14-ounce) can diced tomatoes
1 Tb paprika
3/4 Tb cayenne
3/4 Tb dried thyme
2 Bay leaves
1/2 pound shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
Kosher salt to taste

1
In a large pot or French oven, add the olive oil and heat to medium. Add the garlic, chopped onion, bell pepper, jalapeno, celery and brown rice.
2
SautAAAA, stirring frequently until vegetables have softened but are still al dente, about 10 minutes.
3
Add the chopped chicken and andouille sausage and continue sautAAAAing until chicken is slightly browned, but not cooked through, about 3 minutes.
4
Add the chicken broth, white wine, diced tomatoes, Cajun seasoning, and dried thyme, bay leaves and stir everything together. Bring pot to a full boil, then reduce the heat and simmer for 40 to 50 minutes until rice is soft.
5
Add the peeled raw shrimp and fresh parsley and cook until shrimp is cooked through, about 5 minutes.
6
Allow the jambalaya to sit about 10 to 15 minutes before serving, allowing it will thicken up. Add salt as desired.
7
Per serving: Calories: 331; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 104mg; Sodium: 952mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 3g; Protein 28g
8
Nutrition Bonus: Potassium: 289mg; Iron: 11%; Vitamin A: 10%; Vitamin C: 36%; Calcium: 6%

850

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cloves garlic, 1 medium yellow onion, chopped, 1 or 2 medium green bell pepper, chopped, and more.

Yes, One-Pot Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Jambalaya

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