Best Jampalaya Recipe

This Jampalaya recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it’s loaded with hearty rice and a colorful array of nutritious vegetables. That’s a delicious cajun spice blend!

INGREDIENTS

• 2 tablespoons peanut oil, divided
• 1 teaspoon salt
• 2 stalks celery, diced
• 1 onion, diced
• 1 pound boneless, skinless chicken thighs, cubed
• 1 teaspoon paprika
• 5 cloves garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne
• 4 andouille sausages, cooked and sliced
• 1 green pepper, diced
• 1 jalapeño, minced
• 1 teaspoon salt
• 1½ cups chicken stock
• 2 cups crushed tomatoes
• 3 cups rice, cooked al dente
• 2 bay leaves
• 1 pound shrimp, peeled and deveined

KICHENTOOLS

• Dutch oven
• Wooden or Metal slotted spoon

INSTRUCTIONS

• PREP TIME: 20 minutes
• COOK TIME: 45 minutes
• TOTAL TIME: 1 hour 5 minutes

1. Heat 1 tbsp peanut oil in a pot to medium heat.
2. Stir the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, salt until coat.
3. When chicken is completely cooked, add the sausages and cook in 3 minutes. Remove the chicken and sausage from the pot and set aside.
4. Add 1 tbsp of oil to the same pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook about 8-10 minutes.
5. Add the chicken, sausage back into the pot and stir well added chicken stock, crushed tomatoes, cooked rice, and bay leaves.
6. Simmer in 10 minutes.
7. Add the shrimp and cook about 8 minutes.

PROTIPS

• Refrigerate any leftovers for up to 3 days.
• Serve with savory crepes, cornbread, okra, corn maque choux, cucumber-tomato salad, zucchini, Swiss chard.

NUTRITION

• Per Serving: 468 calories;
• 6 g carbohydrates;
• 6 g fat;
• 2 g protein;
• 71 mg cholesterol;
• 1632 mg sodium.

Best Jampalaya Recipe

This Jampalaya recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's loaded with hearty rice and a colorful array of nutritious vegetables. That’s a delicious cajun spice blend!

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings 4 people

Calories 468 kcal

Equipment

• Dutch oven
• Wooden or Metal slotted spoon

Ingredients

  

• 2 tablespoons peanut oil divided
• 1 teaspoon salt
• 2 stalks celery diced
• 1 onion diced
• 1 pound boneless skinless chicken thighs, cubed
• 1 teaspoon paprika
• 5 cloves garlic minced
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne
• 4 andouille sausages cooked and sliced
• 1 green pepper diced
• 1 jalapeño minced
• 1 teaspoon salt
• 1½ cups chicken stock
• 2 cups crushed tomatoes
• 3 cups rice cooked al dente
• 2 bay leaves
• 1 pound shrimp peeled and deveined

Instructions

 

• Heat 1 tbsp peanut oil in a pot to medium heat.
• Stir the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, salt until coat.
• When chicken is completely cooked, add the sausages and cook in 3 minutes. Remove the chicken and sausage from the pot and set aside.
• Add 1 tbsp of oil to the same pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook about 8-10 minutes.
• Add the chicken, sausage back into the pot and stir well added chicken stock, crushed tomatoes, cooked rice, and bay leaves.
• Simmer in 10 minutes.
• Add the shrimp and cook about 8 minutes.

Notes

• Refrigerate any leftovers for up to 3 days.
• Serve with savory crepes, cornbread, okra, corn maque choux, cucumber-tomato salad, zucchini, swiss chard.