Louisiana Jambalaya
Louisiana jambalaya of chicken, andouille, and shrimp simmered with rice, the holy trinity, and Cajun spice into one smoky, spiced one-pot bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice the chicken and slice the andouille. Peel the shrimp. Chop the onion, pepper, celery, and garlic.
Sear
Brown the chicken and andouille in oil over medium-high heat in a large pan or Dutch oven, about 6–7 minutes until coloured, then add the vegetables and cook 3–4 minutes.
Bloom
Stir in cayenne, paprika, and garlic over medium heat 1–2 minutes until fragrant and the spices coat everything.
Simmer
Add rice, tomato, and stock. Cover and simmer over low heat 18–20 minutes until the rice is almost tender.
Finish
Stir in the shrimp, cover, and cook over low heat 5 minutes until pink and the rice is fluffy. Rest 3 minutes before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.