Jambalaya is a classic Creole and Cajun dish from Louisiana, combining rice with a variety of meats, vegetables, and spices. The “best” jambalaya often depends on personal preference, but a well-rounded recipe typically includes a mix of chicken, sausage, and shrimp, along with the “holy trinity” of Creole cooking: onions, bell peppers, and celery. Here’s a popular version of this hearty dish:

Ingredients:

• 1 pound chicken breast or thighs, cut into bite-sized pieces
• 1 pound smoked sausage (such as Andouille), sliced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 3 cups chicken broth
• 1 1/2 cups long-grain rice
• 2 teaspoons Creole seasoning (such as Tony Chachere’s)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 4 green onions, sliced

Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sausage, cooking until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the onion, bell peppers, and celery. Cook until the vegetables are soft, about 5 minutes. Add the garlic and cook for another minute.
3. Add Tomatoes and Seasoning: Stir in the diced tomatoes (with their juices), Creole seasoning, thyme, oregano, smoked paprika, and bay leaves. Cook for a few minutes to let the flavors meld together.
4. Add Rice and Broth: Stir in the rice, ensuring it is well-coated with the tomato and vegetable mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
5. Cook the Shrimp: About 5 minutes before the rice is done, add the shrimp to the pot. Stir to combine, cover, and cook until the shrimp are pink and cooked through.
6. Finish the Dish: Once the rice and shrimp are cooked, return the chicken and sausage to the pot. Stir to combine and heat through. Remove the bay leaves.
7. Serve: Garnish with chopped fresh parsley and sliced green onions. Serve hot.

Enjoy your delicious Jambalaya! This dish is perfect for a hearty meal, and it often tastes even better the next day as the flavors continue to meld together.