Jambalaya

Ingredients

• 1 lbboneless chicken thighs, cubed$4.30
• 12 ozandouille sausage, sliced$4.18
• 0.75 lblarge shrimp, peeled$5.70
• 1.5 cuplong-grain rice$0.84
• 14.5 ozdiced tomatoes$1.83
• 2.5 cupchicken broth$1.34
• 1 eachyellow onion, diced$1.00
• 1 eachgreen bell pepper, diced$1.56
• 2 eachcelery stalks, diced$0.36
• 4 eachgarlic cloves, minced$0.58
• 2 tbspCajun seasoning$0.12
• 2 tbspvegetable oil$0.17
• 1 tspkosher salt$0.02
• Total for 5 servings$22.00

Most of the cost is large shrimp, peeled ($5.70) and boneless chicken thighs, cubed ($4.30). With oil, spices and staples already at home, the shop drops to about $19.51. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Season the boneless chicken thighs evenly with half of the Cajun seasoning and half of the kosher salt.
2. Heat 1 tablespoon of the vegetable oil in a large Dutch oven or heavy pot over medium-high heat, add the andouille sausage, and cook for 3 to 4 minutes until browned, then transfer with a slotted spoon to a plate.
3. Add the remaining vegetable oil to the pot and sear the chicken thighs over medium-high heat for 4 to 5 minutes, turning occasionally until browned on all sides, the juices run clear, and the internal temperature reaches 165°F (74°C) with no pink remaining, then transfer to the plate with the sausage.
4. Reduce the heat to medium, add the yellow onion, green bell pepper, and celery stalks to the rendered fat in the pot, and cook for 5 minutes until tender and translucent.
5. Stir in the garlic cloves, remaining Cajun seasoning, and remaining kosher salt, cooking for about 1 minute until fragrant.
6. Add the long-grain rice and stir for 1 minute to coat, then pour in the diced tomatoes with their juices and the chicken broth, stirring and scraping up any browned bits from the bottom.
7. Return the browned sausage and chicken along with any resting juices to the pot, bring to a rolling boil over high heat, then immediately cover with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 20 minutes until the rice is tender and most liquid is absorbed.
8. Scatter the large shrimp over the rice, gently press them beneath the surface, cover tightly, and simmer on low heat for 5 minutes until the shrimp curl, turn opaque and pink, and reach an internal temperature of 145°F (63°C).
9. Remove the pot from the heat, gently fluff the rice with a large spoon to evenly distribute the meats and shrimp, and serve warm.