One Pot Jambalaya is a quintessential Creole dish, bursting with flavor and history. This hearty meal combines rice, spices, chicken, sausage, and seafood, simmering all the ingredients together in a single pot. The jambalaya begins with the “holy trinity” of Creole cooking—onions, celery, and bell peppers—sautéed together. Tomatoes, garlic, and a robust seasoning blend give it its signature flavor, while shrimp and sausage provide richness. This dish is not only a comfort food staple but also a convenient meal that packs a punch, perfect for a lively gathering or a family dinner.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 pound chicken thighs, cut into pieces
- 1 pound andouille sausage, sliced
- 2 cups long-grain rice
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 2 teaspoons Creole seasoning
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Cook the meats: Heat olive oil in a large pot over medium heat. Add chicken and sausage, cooking until browned.
- Sauté vegetables: Add onions, bell peppers, celery, and garlic, cooking until softened.
- Combine ingredients: Stir in rice, crushed tomatoes, chicken broth, and Creole seasoning. Bring to a boil, then reduce heat to simmer.
- Add shrimp: When rice is nearly cooked, add the shrimp. Cook until shrimp are pink and rice is tender.
- Garnish and serve: Season with salt and pepper. Garnish with chopped parsley before serving.
