This hearty Seafood & Chicken Jambalaya is a classic one-pot meal bursting with the bold flavors of the Deep South. It combines tender chunks of chicken, sweet shrimp, and smoky sausage with a rich base of tomatoes, onions, celery, and garlic. The dish is seasoned with a traditional blend of bay leaves, thyme, white pepper, and red pepper for a perfect balance of heat and aroma. Long-grain rice absorbs the savory juices, creating a comforting texture that is both fluffy and flavorful. Ideal for weeknight dinners or casual gatherings, this jambalaya is easy to prepare yet impressive enough for guests. It&# 226;ÂÂs a satisfying dish that brings the essence of Cajun cooking to your kitchen with minimal effort and maximum taste.
Seafood & Chicken Jambalaya
Description
This hearty Seafood & Chicken Jambalaya is a classic one-pot meal bursting with the bold flavors of the Deep South. It combines tender chunks of chicken, sweet shrimp, and smoky sausage with a rich base of tomatoes, onions, celery, and garlic. The dish is seasoned with a traditional blend of bay leaves, thyme, white pepper, and red pepper for a perfect balance of heat and aroma. Long-grain rice absorbs the savory juices, creating a comforting texture that is both fluffy and flavorful. Ideal for weeknight dinners or casual gatherings, this jambalaya is easy to prepare yet impressive enough for guests. It&# 226;ÂÂs a satisfying dish that brings the essence of Cajun cooking to your kitchen with minimal effort and maximum taste.Ingredients
Directions
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In a large pot or Dutch oven over medium heat, sauté the chopped tasso ham and sliced andouille sausage until they begin to brown and release their oils.
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Add half of the chopped white onion, celery ribs, and green bell pepper to the pot. Sauté until the vegetables become tender.
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Sprinkle in half of the seasoning mix (salt, white pepper, red pepper, and thyme) and continue to cook, scraping the bottom of the pot to prevent burning, until the vegetables and meats start to brown slightly.
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Add the remaining white onion, celery, and bell pepper. Sauté until all vegetables are tender and well-combined with the meats.
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Add the bite-sized chunks of chopped chicken to the pot. Stir continuously until the outside of the chicken pieces changes color and cooks through.
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Stir in the remaining seasoning mix and the minced garlic. Cook for one minute until fragrant, scraping the bottom of the pot to incorporate any browned bits.
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Pour in the can of tomato sauce, the chopped peeled tomatoes, and the chopped green onions. Stir well and cook for a few minutes until everything is heated through.
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Add the chicken broth to the pot and bring the mixture to a rolling boil.
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Stir in the uncooked converted rice and the bay leaves. Cover the pot, reduce the heat to low, and let it simmer gently, ensuring it stays bubbling.
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After 10 minutes of simmering, uncover the pot and stir in the peeled shrimp. Cover and continue to simmer for another 10 minutes.
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Remove the bay leaves. Check the rice and shrimp for doneness; the rice should be tender to your liking and the shrimp should be pink and cooked through. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 163.1kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 7321.8mg306%
- Total Carbohydrate 39.1g14%
- Dietary Fiber 13.7g55%
- Sugars 0.1g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
