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One Pot Jambalaya
Rachel Kim

One Pot Jambalaya

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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 6-quart Dutch oven over medium-high. Cook andouille and chicken 5 minutes, stirring a few times to brown some surfaces.
  2. Cook onion, bell pepper, and celery 5 minutes. Add garlic, paprika, thyme, cayenne, and salt 30 seconds.
  3. Measure tomato juices in jug; add only enough broth for 2 3/4 cups total liquid. Stir rice and drained tomatoes into pot; add measured liquid.
  4. Simmer; cover tightly and cook over low 18 minutes without stirring.
  5. Nestle shrimp into surface; cover and cook 5 to 7 minutes until shrimp opaque and 145°F, chicken 165°F, and rice tender.
  6. Remove from heat; rest covered 5 minutes. Gently fold to distribute shrimp; serve in 6 bowls.