Jambalaya Chicken and Shrimp (Printable)
A vibrant Creole classic with tender chicken, succulent shrimp, and aromatic spices. Perfect for a hearty, flavorful meal.
# What You'll Need:
→ Proteins
01 - approximately 12.5 ounces (3/4 pound) boneless, skinless halal chicken thighs, cut into 1-inch pieces
02 - approximately 9 ounces large shrimp, peeled and deveined
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 14.5 ounces canned diced tomatoes, undrained
→ Grains & Broth
08 - approximately 10.5 ounces (2 cups) long-grain rice, rinsed
09 - 3 cups low-sodium chicken broth (halal-certified)
→ Spices & Herbs
10 - 2 teaspoons paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon salt
16 - 2 bay leaves
→ Other
17 - 2 tablespoons vegetable oil
18 - 2 tablespoons fresh parsley, chopped (for garnish)
19 - 2 spring onions, sliced (for garnish)
20 - Lemon wedges, for serving
# How To Make It:
01 - Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are lightly browned on all sides, a process that typically takes about 4–5 minutes. Remove the seared chicken from the pot and set it aside.
02 - In the same pot, add the finely chopped onion, diced green bell pepper, and diced celery. Sauté these vegetables for 5–6 minutes until they begin to soften. Next, incorporate the minced garlic and continue cooking for 1 minute, stirring constantly to prevent burning.
03 - Stir in the paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook this mixture for 1 minute, allowing the spices to release their full aromatic flavors.
04 - Add the undrained canned diced tomatoes and the rinsed long-grain rice to the pot. Stir thoroughly to ensure the rice is completely coated with the seasoning mixture.
05 - Pour in the 3 cups of low-sodium chicken broth and add the bay leaves. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Return the seared chicken pieces to the pot. Cover the pot and allow the mixture to simmer gently for 20 minutes.
06 - Carefully fold the peeled and deveined shrimp into the simmering jambalaya. Cover the pot again and continue to cook for an additional 7–8 minutes, or until the rice is tender and the shrimp turn pink and are fully cooked through.
07 - Remove the pot from the heat. Discard the bay leaves. Let the jambalaya rest, uncovered, for 5 minutes to allow the flavors to meld and the rice to fully absorb any remaining liquid.
08 - Gently fluff the jambalaya with a fork. Garnish generously with fresh chopped parsley and sliced spring onions. Serve immediately with lemon wedges on the side for a bright finish.
# Tips from dashanddishes:
01 -
- You get to layer so many incredible flavors, turning simple ingredients into something truly spectacular.
- It's a fantastic one-pot meal that effortlessly feeds a happy crowd and still feels incredibly special.
02 -
- Rinsing the rice is truly a non-negotiable step; I learned the hard way that skipping it can lead to a disappointingly sticky texture.
- That minute of blooming the spices before adding liquids really does make a massive difference in the final depth of flavor.
03 -
- Resist the urge to lift the lid too often during the simmering phase; trapping that steam is essential for perfectly cooked, fluffy rice.
- A final squeeze of fresh lemon juice just before serving brightens every single flavor, making the entire dish sing.