Savory Herb Jambalaya

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Get ready to dive into the rich, savory flavors of a classic Louisiana dish with a twist — Savory Herb Jambalaya. This recipe brings together tender chicken, succulent shrimp, and spicy andouille sausage, all combined with aromatic herbs and spices to create a hearty, satisfying meal that’s perfect for any occasion.

Ingredients for Savory Herb Jambalaya

The base of our jambalaya is built on a flavorful mix of proteins and vegetables. Starting with olive oil, which helps to brown the chicken breasts and infuse them with flavor. Shrimp adds a delightful seafood twist and cooks quickly towards the end. Andouille sausage brings a smoky, spicy element that’s classic to jambalaya.

The diced tomatoes provide acidity and a slight sweetness, while onions, green bell pepper, and celery contribute to the traditional "holy trinity" of Cajun cooking, creating a savory backbone. Garlic adds depth, and our spice blend of smoked paprika, cayenne pepper, thyme, and oregano layers in warmth and complexity.

Chicken broth forms the liquid base, ensuring the long-grain rice cooks to perfection, absorbing all those savory flavors. Finally, a sprinkle of fresh parsley adds a burst of freshness, while salt and pepper are used to taste.

Tips & Tricks

  • If you like your jambalaya spicier, increase the cayenne pepper a bit.
  • Use fresh herbs if you have them on hand for an extra burst of flavor.
  • Try to use fresh shrimp for the best texture; if frozen, thaw them completely first.

Serving Suggestions

This jambalaya pairs beautifully with a side of crusty bread to soak up all the delicious juices. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the hearty spices. For a true Southern experience, serve it with a side of cornbread.

Frequently Asked Questions

Can I use brown rice instead of white?
Yes, but you'll need to adjust the cooking time and add a bit more broth as brown rice takes longer to cook.
What can I use instead of andouille sausage?
Kielbasa or any smoked sausage is a good substitute if you can't find andouille.
Can I make this recipe ahead of time?
Absolutely! The flavors deepen as it sits, but add the shrimp right before serving to keep them juicy.

Savory Herb Jambalaya Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the diced chicken and sliced sausage. You want to brown them nicely, which should take about 5-7 minutes. Stir occasionally to prevent sticking.

Once the meat is browned, toss in the chopped onion, bell pepper, and celery. Cook these until they're soft — about 5 minutes. This mix should smell amazing by now. Add the minced garlic, smoked paprika, cayenne pepper, thyme, and oregano. Stir everything for about a minute until the spices are fragrant.

Pour in the chicken broth and the diced tomatoes. Bring the pot to a gentle simmer, giving everything a good stir. Now, add the rice, cover the pot, and lower the heat to a gentle simmer. Let it cook for about 20 minutes or until the rice is tender and has absorbed most of the liquid.

Finally, add the shrimp on top of the rice. Cover the pot again and let them cook until they turn pink, which should take 5 minutes or so. Stir in the parsley, and season with salt and pepper to taste. Serve hot and enjoy!

Why You'll Love This Recipe

  • Packed with protein and vibrant veggies for a balanced meal.
  • Easy to make in one pot, minimizing cleanup.
  • Customizable heat levels to suit your taste.
  • Aromatic herbs enhance traditional flavors.

Ingredients

1 tbsp olive oil
1 lb chicken breast, diced
1 lb shrimp, peeled and deveined
1 andouille sausage, sliced
1 cup diced tomatoes, canned
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 cup long-grain rice
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken and sausage, cooking until browned.
3. Stir in onions, bell pepper, and celery, cooking until softened.
4. Add garlic, smoked paprika, cayenne, thyme, and oregano, stirring for 1 minute.
5. Pour in chicken broth and tomatoes, bringing to a simmer.
6. Stir in rice, cover, and reduce heat to low.
7. Cook for 20 minutes or until rice is tender.
8. Add shrimp and cook until pink and cooked through.
9. Stir in parsley, season with salt and pepper, serve hot.

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