Popular
Latest From the Show
How to Make Jambalaya | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rachael shares her easy one-pan jambalaya with chicken, shrimp and sausage. It's the perfect cold-weather meal for feeding a crowd or whenever you want a taste of New Orleans at home. And as Rach says, it's worth making even if you're only cooking for one or two people because the leftovers just keep getting better and better!
For more Louisiana classics, check out Emeril Lagasse's Chicken and Andouille Gumbo and Sunny Anderson's Beignets.
Ingredients
- One 13.5-ounce can fire-roasted diced tomatoes
- 1 yellow onion, finely chopped
- 2 green bell peppers, finely chopped
- 3 ribs of celery from heart with leafy tops, finely chopped
- 4 cloves garlic, chopped
- 1 pound medium-large shrimp, reserve the tails and shells and devein
- 1 quart chicken bone broth or stock or broth
- 2 tablespoons hot sauce (Rach likes Frank's RedHot), and more to pass at table
- 2 bay leaves
- 6 boneless, skinless chicken thighs
- Salt and pepper
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 12 ounces andouille sausage or chorizo, diced or sliced
- 2 cups white rice
- About 2 tablespoons fresh or 2 teaspoons dried thyme
- About 1 tablespoon fresh or 1 teaspoon dried oregano
- About 1 teaspoon seafood seasoning (Rach likes Old Bay)
- 1 teaspoon smoked paprika (pimenton)
- 4 4 scallions, thinly sliced on an angle
Yield
Serves: 6
Preparation
Heat the oven to 375°F.
Drain the tomatoes and reserve the juice. Prep your trinity: onion, peppers and celery and your garlic.
Clean the shrimp and toast the shells over medium heat in a sauce pot for a few minutes, then reduce heat to simmer and add the tomato juice and bone broth, hot sauce and bay leaves.
Season the chicken thighs with salt and pepper and cook in a pot in oil and butter, 1 tablespoon each, over medium-high heat about 8 minutes, until cooked through. Rest chicken. Add sausage to pan and render 1 to 2 minutes, then add the trinity and the garlic and rice and stir to soften, 5 to 6 minutes. Strain stock and add to pot. Slice or dice chicken and add to pot. Add the seasonings and the reserved drained diced tomatoes and cover the pot. Place in oven, cook 30 minutes or until rice is just tender, remove and stir in the shrimp. Replace cover and let stand 15 minutes. Fluff the jambalaya, top with scallions and serve, passing hot sauce at the table.