Jambalaya

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4. Simmer

Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is nearly cooked.

5. Add Shrimp & Finish

Stir in the shrimp, sausage, and chicken. Cover again and simmer for 5–7 more minutes, or until the shrimp is pink and cooked through and the rice is tender.

6. Taste & Serve

Taste and adjust seasoning if needed. Serve hot, garnished with green onions, chopped parsley, or a few dashes of your favorite hot sauce.

Variations

• Make it vegetarian: Use veggie sausage and broth, and load up on beans or okra.
• Go full Cajun: Skip the tomatoes and add more paprika and cayenne.
• Spice it up: Add jalapeños or cayenne for a kick.
• Make it in a slow cooker or Instant Pot: Easily adaptable for set-it-and-forget-it cooking!

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze portions for up to 3 months.
• Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the rice.

Final Thoughts

Jambalaya is more than a recipe—it’s a celebration of culture and comfort. It brings together bold ingredients, big portions, and a rich culinary tradition in every bite. Whether you’re serving it at a Mardi Gras party, a family gathering, or a cozy weeknight dinner, one thing’s for sure: there won’t be leftovers for long.

Tried this recipe? Let us know if you’re team Creole or team Cajun—and how spicy you like it!