Description
A rich and flavorful Southern-style jambalaya made with tender rotisserie chicken and seasoned rice. This dish is a comforting and easy-to-make meal perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound rotisserie chicken, shredded
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 4 cups chicken broth
- 2 cups uncooked long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- Salt to taste
- 1/2 pound shrimp, peeled and deveined (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell peppers, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the shredded rotisserie chicken, diced tomatoes, Rotel tomatoes, chicken broth, rice, thyme, oregano, cayenne pepper, and black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- If using shrimp, stir them in during the last 5 minutes of cooking.
- Season with salt to taste.
- Garnish with sliced green onions before serving.
Notes
- For a spicier jambalaya, add more cayenne pepper or a pinch of red pepper flakes.
- You can add other vegetables like corn or peas.
- This recipe is easily customizable with your favorite spices.
- Leftovers store well and can be reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg