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bj' jambalaya recipe

BJ's Jambalaya Recipe

Picture yourself savoring the warmth and depth of each spoonful of BJ's Jambalaya.
Smoky sausage, tender chicken, and juicy shrimp cooked with spices. What more do you need?
I always cook the sausage first to render out the fat—it adds so much depth to the dish as it cooks.
The rice absorbs all the delicious broth and seasonings, so don't rush the simmering process!
Experiment with different types of rice—you might find that medium-grain rice gives you the texture you're looking for.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 6
Ingredients
  
  • 1 lb Chicken Breast cubed
  • 1 lb Andouille Sausage sliced
  • 1 lb Shrimp peeled and deveined
  • 1 can Diced Tomatoes 14.5 oz.
  • 1 medium Onion chopped
  • 1 Bell Pepper chopped
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
  • 1 ½ cups Long Grain Rice
  • 3 cups Chicken Broth
  • 2 tbsp Olive Oil
  • 2 tsp Cajun Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • ½ tsp Thyme
  • 2 Bay Leaves
  • ½ cup Green Onions chopped
Instructions
 
  • Heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Add the sliced sausage and brown it for about 5 minutes or until it is crispy.
  • Remove it from the pot and set aside.
  • In the same pot, add the cubed chicken and cook for 6-8 minutes until lightly browned on all sides.
  • Remove the chicken and keep it with the sausage.
  • Add the remaining olive oil to the pot.
  • Add the chopped onion, bell pepper, celery, and garlic, cooking over medium heat for about 5 minutes until the vegetables are tender.
  • Add rice to the pot with the vegetables and stir for 2 minutes.
  • Stir in the chicken broth, diced tomatoes, cajun seasoning, salt, black pepper, paprika, thyme, and bay leaves.
  • Return the sausage and chicken to the pot.
  • Bring the mixture to a simmer and then cover.
  • Lower the heat, cook for 20-25 minutes, or until the rice is tender.
  • Near the end of cooking, add the shrimp to the pot.
  • Cover and cook for an additional 5 minutes or until the shrimp is pink and cooked through.
  • Remove bay leaves, garnish with green onions, and serve hot.
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