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Jambalaya in a white dish topped with beautifully cooked shrimp and garnished with parsley

Jambalaya

Chantal
This jambalaya recipe is so rich in flavor and creamy. It’s an easy one pot recipe with chicken, sausage, shrimp, and rice. The perfect dish for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 55 minutes
Course dinner, Lunch
Cuisine American, French
Servings 4 people

Equipment

  • Large heavy bottom stockpot
  • wooden spatula
  • Cutting board
  • Measuring cups
  • Measuring spoon
  • fine sieve
  • Sharp knife
  • Medium bowl

Ingredients
  

  • 2 chicken thighs
  • 20 uncooked shrimp shelled, and deveined.
  • 1 pound andouille sausage or any hot sausage.
  • 1 bell pepper diced
  • 2 stalks celery diced into small pieces
  • 1 large onion diced
  • 1 head garlic minced
  • 2 cups oat groats whole oats, if you can’t find oat groats, I reluctantly give you permission to use brown rice.
  • 4 – 5 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon basil
  • A dash of cayenne pepper
  • 4 tablespoons olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon rotisserie chicken seasoning
  • 1 teaspoon cumin
  • 1 teaspoon salt or to taste

Instructions
 

  • Add the oat groats into a medium bowl and soak in cold water for 20 to 30 minutes. I highly recommend using oat groats. It is going to give you the best texture and creaminess. Oat grains will stay uniform while also adding creaminess and a delicious flavor to the dish. Not to mention that they are healthier, and also lower in carbs. However, if rice is the only medium you have, I recommend using brown rice, as it is the least likely to become mushy and clump up.
  • Meanwhile, Add the 4 tablespoons of olive oil into the heavy bottom stock pot, and preheat on medium heat until the oil is glistening.
  • Add the chicken thighs, skin side down, and the sausages. If you are using andouille sausages, or any kind of skin on sausages, make sure to slice them into bite size pieces before you add them into the pot. If you are using sausages with no skin on, just dump them into the pot, and brake them up a bit.
  • Cook the chicken and sausages on medium heat, until the sausages are well browned, and the chicken skin is brown and crispy.
  • Brake up the sausage meat into chunks, if using the no skin sausages, add the onions and garlic, and Sautee until the onions are translucent and the garlic is aromatic.
  • Add in the bell peppers and celery. And stir fry for about 5 to 7 minutes.
  • Rinse and drain the oat groats, and add them directly to the pot with the chicken, sausage, and vegetables. Keep the chicken separate. Add the groats over the sausage and vegetable mixture. Stir fry for about 3 to 5 minutes.
  • Add in the seasoning, with the exception of the bay leaf, and stir.
  • Add in 4 cups chicken broth. Top the mixture with the bay leaf. Cover. Bring to a boil, and reduce heat to medium low.
  • Simmer on medium low for 30 minutes, stirring every 10 minutes while also making sure to keep the bay leaf on top. No one wants to end up accidently chewing on that bay leaf.
  • If you notice that after the 40 minutes have passed that the oat groats have absorbed all the liquid, add in a little bit of chicken broth. About 1/3 to ½ a cup.
  • Stir the mixture again. Cover and let it simmer for 5 more minutes. After the 5 minutes have passed, uncover, stir while making sure to scrape the bottom. Level everything up, and layer the shrimp over the oat groats mixture. Reduce the heat to low, cover and cook for 5 more minutes. Serve, and enjoy!
Keyword dairy free recipes, easy dinner recipes, gluten free seafood recipes, one pot recipes