Classic Jambalaya
Andouille sausage and chicken browned together, simmered with the holy trinity of onion, celery and pepper and rice in a well-seasoned stock, finished with shrimp for the last few minutes, a one-pot Louisiana classic.
Ingredients
Instructions
Brown the andouille sausage and chicken in a large pot over medium-high heat until well coloured, then remove and set aside.
Add the holy trinity of onion, celery and pepper to the pot and cook until softened, then stir in the rice so it toasts slightly in the rendered fat.
Return the sausage and chicken to the pot, add the stock and bring to a simmer, then cover and cook for 20 minutes until the rice is tender.
Stir through the shrimp for the final 5 minutes of cooking, until just pink and cooked through, then serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.