📝 About This Recipe
Rooted in the vibrant culinary melting pot of Louisiana, this Jambalaya is a soulful symphony of spice, smoke, and aromatic 'Holy Trinity' vegetables. Unlike its Cajun cousin, this Creole version features a rich tomato base that beautifully coats every grain of long-grain rice, ensuring a moist and deeply flavorful bite. It is a celebratory one-pot masterpiece that captures the essence of New Orleans soul food in every spoonful.
🥗 Ingredients
The Proteins
- 12 ounces Andouille sausage (sliced into 1/4-inch rounds)
- 1 pound Boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 pound Large shrimp (peeled, deveined, and tails removed)
The Holy Trinity & Aromatics
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (diced)
- 3 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
- 1 piece Jalapeño (seeded and minced for extra heat)
Grains and Liquids
- 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 Blend
- 2 tablespoons Cajun/Creole seasoning (adjust based on salt content)
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 pieces Bay leaves (dried)
- 2 tablespoons Vegetable oil
👨🍳 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 sear until browned and the fat has rendered, about 5 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 6-8 minutes. 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, scraping up the browned bits (fond) from the bottom.
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5
Sauté the vegetables for 7-10 minutes until softened and the onions are translucent.
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6
Stir in the minced garlic and jalapeño, cooking for just 1 minute until fragrant.
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7
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should become slightly translucent at the edges and smell nutty.
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8
Pour in the crushed tomatoes, chicken stock, Worcestershire sauce, Cajun seasoning, thyme, smoked paprika, and bay leaves. Stir well to combine.
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9
Return the browned sausage and chicken (and any collected juices) back into the pot. Bring the mixture to a rolling boil.
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10
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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11
Lift the lid quickly, scatter the raw shrimp over the top of the rice, and immediately replace the lid. Do not stir. Let cook for another 5-7 minutes until shrimp are pink and opaque.
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12
Remove the pot from the heat. Let it stand, 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, incorporating the shrimp into the mixture.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this prevents the jambalaya from becoming gummy. If you cannot find Andouille, a high-quality smoked kielbasa or Spanish Chorizo makes a great substitute. Avoid the temptation to peek! Lifting the lid during the simmering process releases steam necessary to cook the rice evenly. If the rice is still slightly crunchy after the time is up, add a splash of warm stock and cover for another 5 minutes. For a deeper flavor, use a homemade shrimp stock made from the shells of the shrimp you peeled.
🍽️ Serving Suggestions
Garnish generously with freshly chopped scallions and parsley for a pop of color and freshness. Serve with a side of warm, buttery skillet cornbread to soak up any extra flavors. A crisp, cold Abita beer or a light pilsner cuts through the spice and richness perfectly. Keep a bottle of high-quality Louisiana hot sauce on the table for those who want an extra kick. A simple side of vinegar-based coleslaw provides a refreshing crunch against the tender rice.