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orange-red long-grain rice with cooked chicken thigh chunks, andouille half-moons, opaque pink shrimp, diced green pepper, celery and tomato in an ordinary bowl, with no garnish
Rachel Kim

One Pot Jambalaya

A wide Dutch oven gives the onion, pepper and celery enough room to soften before the rice goes in. Andouille supplies smoke, chicken makes the pot substantial, and shrimp wait until the grains are almost ready. Adding all three proteins at the beginning would punish the shrimp for having the shortest cooking time. Drain the tomatoes into a measuring jug before adding broth so the rice receives a controlled amount of liquid instead of whatever happened to be in the can.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz fully cooked andouille sausage sliced into half-moons
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 12 oz raw peeled deveined large shrimp
  • 1 tbsp neutral oil
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 1 can 14.5 oz diced tomatoes, juices reserved separately
  • 3 cups low-sodium chicken broth using only enough to make 2 3/4 cups combined liquid with tomato juices
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne
  • 1/2 tsp fine salt

Method
 

  1. Heat oil in a 6-quart Dutch oven over medium-high heat. Add andouille and chicken and cook for 5 minutes, stirring a few times so some surfaces brown.
  2. Add onion, bell pepper and celery and cook for 5 minutes. Stir in garlic, paprika, thyme, cayenne and salt for 30 seconds.
  3. Measure the reserved tomato juices into a jug and add only enough broth to reach 2 3/4 cups total liquid. Stir rice and drained tomatoes into the pot, then pour in that measured liquid.
  4. Bring to a simmer, cover tightly and cook over low heat for 18 minutes without stirring.
  5. Nestle shrimp into the surface, cover and cook for 5 to 7 minutes until shrimp are opaque and reach 145°F, chicken reaches 165°F and rice is tender.
  6. Remove from the heat and rest covered for 5 minutes. Fold gently to distribute the shrimp and serve in 6 bowls.