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One pot of Cajun rice loaded with andouille sausage, shrimp, and bold Louisiana spices. Jambalaya is a high calorie rice dinner that brings the bayou to your kitchen.
Heat 1 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the andouille sausage on both sides, 3–5 minutes, then transfer to a plate.
Add the remaining oil, then sauté chopped onion, bell pepper, and celery over medium heat until softened and fragrant, about 5 minutes. Stir in minced garlic and cook 1 more minute.
Add diced chicken thighs and cook, stirring, until no longer pink. Sprinkle in paprika, thyme, oregano, cayenne, black pepper, and salt. Cook spices for 1 minute to bloom aromatics.
Stir in rice, diced tomatoes, and chicken broth. Add bay leaf. Bring to a boil, then reduce to low, cover tightly, and simmer for 20 minutes without lifting the lid.
After 20 minutes, scatter sausage and shrimp evenly over the rice. Cover and cook for an additional 10–12 minutes, until shrimp are just pink and rice has absorbed most of the liquid.
Remove from heat, let rest covered for 5 minutes. Fluff gently with a fork, discard bay leaf, and season with hot sauce to taste before serving.
