Jambalaya Recipe

Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 45-50 minutes

Ingredients

Protein

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced into ½ inch rounds
  • 1 pound large shrimp, peeled and deveined (optional)

The Holy Trinity

  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped

Flavor Enhancers

  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped (optional, adjust for heat)

Seasonings

  • 3 tablespoons Cajun or Creole seasoning (store-bought or homemade)
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to your desired spice level)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

Liquids and Rice

  • 2 tablespoons olive oil
  • 1 (14.5 ounce) can crushed tomatoes
  • 4 cups chicken broth (low sodium preferable)
  • 1 ½ cups long-grain white rice

For Garnish (optional)

  • Sliced green onions
  • Fresh parsley

Instructions

1. Prep and Season

  • Season the chicken pieces generously with half of the Cajun/Creole seasoning.

2. Brown the Proteins (in batches)

  • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Brown the sausage until slightly crispy, then remove to a plate.
  • Add another tablespoon of oil and brown the seasoned chicken. Remove to the same plate as the sausage.

3. Sauté the Holy Trinity

  • Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally for 5-7 minutes, or until they soften.

4. Add Aromatics

  • Add the garlic and jalapeño (if using) and cook for 1 minute more, stirring constantly.

5. Build the Flavor Base

  • Stir in the crushed tomatoes, chicken broth, remaining Cajun/Creole seasoning, thyme, cayenne pepper, bay leaf, salt (lightly), and pepper.
  • Bring to a boil.

6. Cook the Rice

  • Stir in the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until most of the liquid is absorbed and the rice is tender.

7. Finish with Proteins and Shrimp (optional)

  • Stir the sausage and chicken back into the pot. If using shrimp, nestle them on top of the rice.
  • Cover and cook for 5-7 minutes more, or until the shrimp are pink and cooked through.

8. Rest and Adjust

  • Remove from the heat and let rest, covered, for 5 minutes.
  • Discard the bay leaf and fluff the rice with a fork.
  • Taste and adjust seasonings.

9. Garnish and Serve

  • Serve hot, garnishing with green onions and fresh parsley if desired.

Tips

Homemade Cajun/Creole Seasoning: If you want to make your own, use a blend of paprika, onion powder, garlic powder, black pepper, cayenne, oregano, thyme, and a little salt.

Shrimp: The shrimp are optional. For a vegetarian version, add extra veggies or tofu.

Spice Level: Adjust the cayenne and jalapeño to control the heat.

Storage: Leftovers store well in the refrigerator for up to 4 days.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *