New Orleans Jambalaya

This New Orleans Jambalaya is a bold, one-pot rice dish packed with chicken, andouille sausage, and shrimp. The holy trinity of onion, bell peppers, and celery builds the flavor, Cajun seasoning brings the heat, and tomatoes and broth cook the rice until tender. Serve it hot, and it will disappear fast.

It is perfect for a family dinner, game day, or a Mardi Gras party, because it feeds a crowd from one pot, tastes even better the next day, and everyone loves that smoky, spicy combination.

Why You’ll Love This Recipe:

• Chicken, andouille sausage, and shrimp in one pot
• Bold Cajun flavor with tomatoes and seasoned rice
• Feeds a crowd — easy to double for parties
• Perfect one-pot dinner — less cleanup, more flavor

Instructions:

1. Sear the meats: heat a little oil in a large pot, cook the diced chicken until browned, add the sliced sausage and cook for 2 to 3 minutes, then remove and set aside.
2. Build the flavor: in the same pot, sauté the chopped onion, green and red bell peppers, and celery for 4 to 5 minutes, then add the Cajun seasoning and stir.
3. Cook the rice: add the diced tomatoes, chicken broth, and long-grain rice, bring to a boil, then lower the heat, cover, and simmer for 15 minutes.
4. Finish and serve: return the chicken and sausage to the pot, add the shrimp, and cook for 5 to 7 minutes, until the shrimp are pink and the rice is tender. Garnish with fresh parsley and serve hot!

Tips & Variations:

• Do not lift the lid while the rice simmers — the steam finishes the cooking
• Add the shrimp at the very end, so they stay tender and do not overcook
• For extra heat, add a pinch of cayenne pepper with the Cajun seasoning
• Use day-old rice leftovers for an easy next-day jambalaya fried rice

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pot with a splash of broth until hot, so the rice does not dry out.

Recipe Summary

• Prep Time: 20 Mins
• Cook Time: 35 Mins
• Total Time: 55 Mins
• Servings: 6