📝 About This Recipe
Born in the vibrant kitchens of Louisiana, this jambalaya is a soulful celebration of French, Spanish, and African culinary influences. It features a deep, smoky profile built from the 'Holy Trinity' of vegetables, succulent shrimp, and spicy andouille sausage, all simmered together until the rice absorbs every drop of the savory broth. This 'brown' Cajun-style version skips the tomatoes to focus on the rich, caramelized flavors of seared meats and toasted spices.
🥗 Ingredients
The Proteins
- 1 lb Andouille Sausage (sliced into 1/4-inch rounds)
- 1 lb Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1 lb Large Shrimp (peeled and deveined, tails on or off)
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 Grains and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 4 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Vegetable Oil
Seasonings and Garnish
- 2 tablespoons Cajun Seasoning (adjust based on salt content)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1 tablespoon Worcestershire Sauce
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or cast-iron pot over medium-high heat.
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2
Add the sliced andouille sausage and sear until deeply browned and the fat has rendered, about 5-6 minutes. Remove 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 Cajun spice and brown on all sides for about 7 minutes. Remove and set aside with the sausage.
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4
Reduce heat to medium. Add the onion, bell pepper, and celery (the Holy Trinity) to the pot, scraping up the browned bits (fond) from the bottom. Cook until softened, about 8 minutes.
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5
Stir in the minced garlic and cook for 1 minute until fragrant.
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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 at the edges and smell nutty.
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7
Stir in the Cajun seasoning, dried thyme, and Worcestershire sauce, ensuring the rice and vegetables are evenly coated.
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8
Pour in the chicken stock and add the bay leaves. Return the browned sausage and chicken (and any juices) back into the pot.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20 minutes. Do not lift the lid, as the steam is essential for cooking the rice perfectly.
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11
Quickly lift the lid and scatter the raw shrimp over the top of the rice. Replace the lid immediately and cook for another 5-7 minutes until the shrimp are pink and opaque.
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12
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the moisture to redistribute.
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13
Remove the bay leaves. Using a large fork, gently fluff the rice, mixing the proteins and vegetables throughout.
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14
Taste and adjust seasoning with extra Cajun spice or salt if needed. Garnish generously with sliced green onions and parsley before serving.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this prevents the jambalaya from becoming gummy or 'sticky.' Don't skip browning the sausage and chicken—that caramelized residue on the bottom of the pot (the fond) provides the deep brown color and smoky flavor. If you can't find Andouille, use a high-quality smoked kielbasa with a pinch of cayenne pepper added to the mix. Resist the urge to stir the rice while it simmers; stirring releases starch and can break the grains, leading to a mushy texture. If using a homemade Cajun spice blend, be mindful of the salt content before adding extra salt to the pot.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any remaining juices. A crisp, cold glass of Abita beer or a light pilsner cuts through the spice and richness perfectly. Offer a bottle of Louisiana-style hot sauce (like Tabasco or Crystal) on the table for those who want an extra kick. A simple side of vinegar-based coleslaw provides a refreshing, crunchy contrast to the hearty rice. For a true Southern feast, serve alongside a plate of fried green tomatoes.