📝 About This Recipe
Deeply rooted in the heart of Louisiana, this Jambalaya is a vibrant celebration of French, Spanish, and African culinary influences. Our recipe balances the smokiness of Andouille sausage with succulent shrimp and tender chicken, all simmered in a rich, spice-infused tomato broth. It is a hearty, soulful one-pot masterpiece that captures the festive spirit of New Orleans in every bite.
🥗 Ingredients
The Holy Trinity and Aromatics
- 1 large Yellow onion (finely diced)
- 1 Green bell pepper (seeded and diced)
- 3 stalks Celery stalks (diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Vegetable oil
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 Grains and Liquid
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 cups Chicken stock (low sodium preferred)
- 15 ounces Crushed tomatoes (canned)
- 1 tablespoon Worcestershire sauce
Seasoning and Garnish
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves (whole)
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
- 3 stalks Green onions (thinly sliced for garnish)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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2
Add the sliced Andouille sausage and brown for 4-5 minutes until the edges are crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
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3
In the same pot, add the chicken pieces. Season with a pinch of Cajun spice and brown for 5-6 minutes. The chicken doesn't need to be fully cooked yet. Remove and set aside with the sausage.
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4
Lower the heat to medium. Add the onion, bell pepper, and celery (the 'Holy Trinity') to the pot. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; this prevents the rice from becoming mushy later.
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7
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, Cajun seasoning, thyme, and bay leaves. Stir well to combine, scraping up any browned bits (fond) from the bottom of the pot.
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8
Return the browned sausage and chicken to 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 for 20-25 minutes.
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10
Quickly lift the lid and tuck the raw shrimp into the top of the rice. Replace the lid immediately and cook for another 5 minutes, or until the shrimp are pink and the rice is tender.
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11
Remove the pot from the heat. Let it sit, covered, for 5 minutes to allow the steam to finish the rice perfectly.
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12
Discard the bay leaves. Fluff the jambalaya gently with a fork, ensuring the proteins are evenly distributed.
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13
Garnish generously with sliced green onions and fresh parsley before serving hot.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures distinct grains rather than a sticky mass. If you prefer a 'dry' Jambalaya (Cajun style), reduce the crushed tomatoes and replace with a bit more stock. Don't peek! Lifting the lid during the simmering stage releases the steam necessary to cook the rice evenly. If you find the dish too spicy, serve with a dollop of sour cream or a squeeze of fresh lime to cut the heat. For the best flavor, use a heavy cast-iron Dutch oven which distributes heat more evenly than thin stainless steel.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up any extra flavors. A crisp, cold wedge salad with blue cheese dressing provides a refreshing contrast to the spicy heat. Pair with a cold Abita beer or a crisp Chenin Blanc to complement the Creole spices. Offer a bottle of high-quality Louisiana hot sauce on the table for those who want an extra kick. Finish the meal with classic New Orleans beignets and chicory coffee.