Recipes

Jambalaya

by Whitney Amadi.
September 18, 2026
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Ingredients:

0.5x
1x
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  •   1 lb Skinless chicken thighs (cut into bite-sized pieces)
  •   12-14 oz Andouille sausage (sliced)
  •   1 lb Large Shrimp (peeled and deveined)
  •   1 tbsp Avocado oil
  •   1 Large Yellow Onion (diced)
  •   1 Green Bell Pepper (diced)
  •   2 Celery Stalks (diced)
  •   5 Garlic Cloves (minced)
  •   1 14.5 oz Can Diced Tomatoes
  •   2 cups Long-Grain White Rice
  •   4 cups Low-Sodium Chicken Broth
  •   2 Bay Leaves
  •   3 Greens Onions more for garnish (Sliced)
Cajun Seasoning (Or substitute about 2½–3 tbsp of your favorite Cajun seasoning.)
  •   2 tsp Paprika
  •   1 tsp Smoked Paprika
  •   2 tsp Garlic Powder
  •   1 tsp Onion Powder
  •   1 tsp Dried Oregano
  •   1 tsp Dried Thyme
  •   1/2-1 tsp Cayenne Pepper (Depending on how spicy you like it)
  •   1 tsp Black Pepper
  •   1 1/2 tsp Kosher Salt
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Season the Meat

Season the chicken and shrimp with about half of the seasoning blend.

Instructions

  1. Heat a large Dutch oven over medium-high heat.
  2. Brown the sausage for 4–5 minutes until it develops a nice crust. Remove.
  3. Add the chicken and cook until browned (it doesn’t have to be fully cooked). Remove.
  4. Add the onion, bell pepper, and celery. Cook for about 5–6 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the remaining seasoning blend and toast it for about 30 seconds.
  7. Stir in the diced tomatoes, scraping up all the browned bits from the bottom.
  8. Add the rice and stir to coat it in the seasonings.
  9. Pour in the chicken broth, then return the sausage and chicken to the pot. Add the bay leaves.
  10. Bring to a boil, then reduce to low, cover, and cook for 20–25 minutes, until the rice is almost tender.
  11. Gently fold in the shrimp, cover, and cook another 5 minutes, just until the shrimp are pink and cooked through.
  12. Remove the bay leaves, let the jambalaya rest for 10 minutes, then fluff with a fork.
  13. Garnish with green onions and parsley.

My favorite finishing touches

  • A few dashes of your favorite Louisiana style hot sauce
  • Fresh lemon wedges for squeezing over the shrimp

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