Description
Louisiana’s soulful jambalaya combines fiery shrimp, smoky andouille sausage, and tender chicken with bold Creole spices. Rich layers of rice, vegetables, and proteins create a hearty one-pot meal that brings New Orleans flavor straight to your table.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breast, chopped
- ½ pound andouille sausage, chopped
- ½ pound shrimp, peeled and deveined
Vegetables and Aromatics:
- 2 small onions, chopped
- 1 red bell pepper, chopped
- 2 to 3 jalapeno peppers, chopped
- 2 stalks celery, chopped
- 6 cloves garlic, chopped
- 3 to 4 tomatoes, chopped (about 1 pound)
- Chopped parsley, for garnish
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon olive oil (for shrimp)
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces tomato sauce
- 1 cup chicken stock
- 1 cup white rice
- Hot sauce, for serving
Instructions
- Prepare a spacious skillet over medium heat, introducing a drizzle of olive oil to sauté finely chopped onions, vibrant bell peppers, and crisp celery until they transform into a fragrant, softened medley, approximately 6-7 minutes.
- Layer minced garlic into the vegetable mixture, then introduce diced chicken and sliced sausage, allowing them to meld and cook thoroughly until the chicken loses its raw pink hue, around 5 minutes.
- Crush whole tomatoes directly into the skillet, breaking them into smaller fragments, and let them simmer and release their rich flavors for 3 minutes.
- Elevate the dish’s complexity by incorporating a robust blend of Cajun seasoning, dried oregano, fresh basil, kosher salt, ground black pepper, tomato sauce, and warm chicken stock, stirring to create a harmonious mixture.
- For those craving additional heat, introduce your preferred hot sauce at this stage, adjusting to personal spice tolerance.
- Gently fold uncooked rice into the aromatic liquid, bringing the entire concoction to a vigorous boil before reducing to a gentle simmer, covering the skillet, and allowing the rice to absorb the flavors and become tender over 25-30 minutes.
- Simultaneously, warm a separate skillet with olive oil over medium heat, seasoning raw shrimp with salt, pepper, and Cajun seasoning, then quickly sautéing until they turn pink and opaque.
- Delicately transfer the perfectly cooked shrimp into the jambalaya, stirring to integrate the seafood throughout the dish.
- Present the jambalaya in warm serving bowls, garnishing with freshly chopped parsley and offering additional hot sauce on the side for enthusiastic spice lovers.
Notes
- Prep ahead by chopping vegetables and measuring spices to streamline cooking process.
- Customize heat levels by adjusting Cajun seasoning and hot sauce according to personal preference.
- Select high-quality andouille sausage for authentic Creole flavor and rich, smoky undertones.
- Use long-grain white rice for best texture and absorption of delicious spicy liquids.
- Allow jambalaya to rest for 5-10 minutes after cooking to enhance flavor melding and rice consistency.
- Optional seafood protein substitutions include crawfish or crab for regional variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 180 mg