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Nick’s Jambalaya

by Rie McClenny


for 4 servings

  • 2 tablespoons oil, divided
  • 1 lb (455 g) boneless, skinless chicken thighs, cubed
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cajun seasoning
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 4 andouille sausages, cooked and sliced
  • 1 sweet onion, diced
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 1 jalapeño, minced
  • 6 cloves garlic, minced
  • 1 ½ cups (355 mL) chicken stock
  • 2 cups (480 g) crushed tomato
  • 3 cups (690 g) rice, cooked al dente
  • 2 bay leaves
  • 1 lb (455 g) shrimp, peeled and divided


  1. Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  2. Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
  3. Remove the chicken and sausage from the pot and set aside.
  4. Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  5. Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
  6. Put the lid on and continue simmering for 10 minutes.
  7. Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  8. Enjoy!
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