📝 About This Recipe
Hailing from the vibrant kitchens of New Orleans, this 'Red Jambalaya' is a soulful celebration of Spanish and French influences, distinguished by its rich tomato base. It features the 'Holy Trinity' of aromatics, smoky Andouille sausage, and succulent shrimp, all simmered together until the rice absorbs every drop of the complex, spicy broth. This one-pot masterpiece captures the festive spirit of the Big Easy, delivering a comforting, deeply flavorful meal that warms the heart.
🥗 Ingredients
The Proteins
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds)
- 1 pound Boneless Skinless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
The Holy Trinity and Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 3 stalks Celery (diced)
- 4 cloves Garlic (minced)
The Base and Grains
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 15 ounces Crushed Tomatoes (canned, high-quality)
- 3 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Vegetable Oil
Seasoning and Garnish
- 2 tablespoons Creole Seasoning (adjust based on salt preference)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (like Crystal or Tabasco)
- 1/2 cup Green Onions (thinly sliced for garnish)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium-high heat until shimmering.
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2
Add the sliced Andouille sausage and brown for 5-6 minutes, allowing the fat to render and the edges to become crisp. Remove the sausage with a slotted spoon and set aside.
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3
In the same pot, add the chicken pieces. Season lightly with a pinch of Creole seasoning and sear until golden brown on all sides, about 5-7 minutes. Remove and set aside with the sausage.
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4
Reduce heat to medium. Add the 'Holy Trinity': the diced onion, bell pepper, and celery. Sauté for 8 minutes, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should look slightly translucent and be coated in the oil and aromatics.
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7
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, dried thyme, bay leaves, and the remaining Creole seasoning. Stir well to combine.
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8
Return the browned sausage and chicken (along with any accumulated juices) back into the pot. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and simmer undisturbed for 20-25 minutes.
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10
Quickly lift the lid, scatter the raw shrimp over the top of the rice, and immediately replace the lid. Do not stir yet. Cook for an additional 5-7 minutes until the shrimp are pink and opaque.
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11
Turn off the heat. Let the pot sit, covered, for 5 minutes to allow the moisture to redistribute and the rice to finish steaming.
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12
Remove the bay leaves. Using a large fork, gently fold the shrimp into the rice and fluff the grains. Taste and add a dash more hot sauce or salt if desired.
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13
Garnish generously with sliced green onions and fresh parsley before serving directly from the pot.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this prevents the jambalaya from becoming gummy. Resist the urge to lift the lid while the rice is simmering—the steam trapped inside is crucial for even cooking. If you can't find Andouille, a good quality smoked Kielbasa or Spanish Chorizo makes an excellent substitute. For a deeper flavor, use a homemade shrimp stock made from the shells instead of chicken stock. If the rice is still slightly crunchy after the time is up, add 1/4 cup of stock and cover for another 5 minutes.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up the juices. A crisp, cold wedge salad with blue cheese dressing provides a cooling contrast to the spice. Pair with a classic New Orleans Abita beer or a crisp, dry Rosé. Offer extra bottles of Louisiana-style hot sauce on the table for those who want more heat. Finish the meal with a warm bread pudding or cafe au lait.