Jambalaya with chicken, shrimp and smoked sausage
65 min · 38 g protein · 345 cals / serving
New Orleans in one pot: smoky sausage and chicken browned with the holy trinity of onion, pepper and celery, simmered with tomatoes, Creole spice and rice until every grain is red and full of flavour, with shrimp folded in at the end. More meat and vegetables and a little less rice than the usual pot, and turkey sausage in place of pork andouille.
Ingredients
- 1 1/2 tsp canola oil
- 5 oz smoked turkey sausage, kielbasa-style smoked turkey sausage, sliced into coins
- 2 large breasts (1 lb) chicken breast, in 2 cm (3/4-inch) pieces
- 1 1/2 tbsp cajun or creole seasoning, salt-free if you can, divided
- 1 large onion, diced
- 1 large green pepper bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp paprika, smoked
- 1 tsp dried thyme
- 2 leaves bay leaf
- 1/2 tsp red pepper flakes, ground cayenne
- 1 can (14 oz) diced tomatoes
- 1 1/4 cups chicken broth, low-sodium
- 3/4 cup + 1 tbsp long-grain rice basmati rice, rinsed
- 1/2 tsp salt
- 1 lb 2 oz shrimp, peeled and deveined
- 3 green onions, sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp cayenne pepper hot sauce, to serve
Steps
- Heat the oil in a large, heavy pot over medium-high heat and brown the sausage for 3–4 minutes. Add the chicken with a third of the Cajun seasoning and brown it on a couple of sides, 4–5 minutes.
- Add the onion, pepper and celery and cook, scraping up the browned bits, for 6–8 minutes until soft. Stir in the garlic, paprika, thyme, cayenne and the rest of the Cajun seasoning for a minute.
- Add the tomatoes, broth, bay leaves, rice and salt, stir once, and bring to a boil. Cover, turn the heat to low and simmer 18 minutes without stirring.
- Scatter the shrimp over the rice, cover again and cook 5–7 minutes, until the shrimp are pink and opaque (145°F) and the rice is tender. Fold everything together gently.
- Rest off the heat for 5 minutes, then top with the green onion and parsley and serve with hot sauce at the table.
Good to know
Creole or Cajun?
This is the red, Creole style from New Orleans, with tomatoes. Cajun jambalaya from the countryside leaves them out and gets its brown colour from deeply browning the meat and onions instead.
Can I use andouille?
Yes, it is the classic sausage and brings more smoke and fat; the score moves from about 68 to 64.
Why not stir the rice?
Stirring releases starch and breaks the grains, which turns jambalaya gluey. Leave the lid on and let the steam do the work, then fold it once at the end.
Alternative
Per
- Calories
- 97
- Protein
- (44%)
- 11 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (38%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 309 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2073 kcal goes into the pot and 2608 g of ingredients comes out as about 2135 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.