Savor the vibrant flavors of the South with this Quick Jambalaya, a delicious and hearty one-pot meal! Packed with tender boneless chicken thighs, spicy andouille sausage, and succulent shrimp, this dish is a delightful combination of proteins that come together with the classic “holy trinity” of diced onions, celery, and bell peppers. The addition of Cento tomato paste and a variety of spices creates a rich and savory sauce that infuses the long grain rice with incredible flavor. Perfect for busy weeknights or gatherings with friends and family, this Jambalaya is sure to please everyone at the table. Let’s get cooking!
Feel free to adjust anything if needed!
Ingredients:
Boneless chicken thighs
Andouille sausage
Shrimp
Diced onion, celery, and bell pepper (holy trinity)
3 tablespoons Cento tomato paste
2 bay leaves
Minced garlic
2 cups chicken broth
Long grain rice
Garlic powder
Onion powder
Smoked paprika
Tony Chachere’s seasoning
Cayenne pepper
Cooking oil
Instructions:
Prepare the Chicken:
Dice the boneless chicken thighs.
Season to your liking.
Heat a drizzle of cooking oil in a skillet over medium-high heat.
Cook the chicken for 6 minutes, then remove from the pan.
Cook the Sausage:
Add the Andouille sausage to the same pan.
Cook until browned, then remove from the pan.
Sauté the Vegetables:
Add diced onion, celery, bell pepper, and minced garlic to the pan.
Sauté until translucent.
Add 3 tablespoons of Cento tomato paste and stir for 2 minutes.
Simmer:
Add 2 cups of chicken broth to the pan.
Bring to a boil, then reduce heat to a simmer.
Add long grain rice, 2 bay leaves, garlic powder, onion powder, smoked paprika, Tony Chachere’s seasoning, and cayenne pepper.
Cook for 20 minutes or until the liquid is absorbed.
Add the Shrimp:
Add the shrimp to the pot 3 minutes before the rice is done cooking.
Garnish with green onions.
Serve:
Enjoy your delicious Jambalaya!
Nutrition (Per Serving):
Calories: 450
Protein: 25g
Carbohydrates: 30g
Fat: 22g
Fiber: 3g
