Authentic Jambalaya
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
587 kcal
-
Course
Main Course
Authentic Jambalaya
Description
This classic Jambalaya starts by seasoning chicken pieces with homemade Creole seasoning, then browning them in butter along with andouille sausage slices. Aromatic vegetables—onion, garlic, celery, and green bell pepper—are softened in the skillet before the addition of long grain white rice and canned diced tomatoes.
Creole seasoning, hot sauce, Worcestershire sauce, chicken broth, salt, and bay leaves are added to create a flavorful cooking liquid. The mixture simmers covered to cook the rice partially before shrimp is added and cooked until tender.
The end result is a warmly spiced dish with well-seasoned proteins and vegetables melding into the rice. Green onions sprinkled on top add freshness and mild sharpness.
This Jambalaya works as a complete meal, pairing starch and protein with layers of Creole spices and smoky sausage. Adjust heat levels with the optional hot sauce to suit preferences.
Ingredients
- 2 tablespoons butter
- 1 pound chicken breast , cut into bite-sized pieces
- 1/2 pound andouille sausage , sliced in 1/4 inch thick rounds (can substitute smoked sausage of choice)
- 1 yellow onion , chopped
- 3 cloves garlic , minced
- 1 green bell pepper , diced
- 1 celery diced, stalk
- 1 cup long grain white rice e.g. Louisiana or Carolina rice or similar
- 14.5 ounce diced tomatoes canned
- 2 tablespoons creole seasoning click link for recipe; homemade STRONGLY recommended for the best flavor, homemade
- 1-2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaf
- 3/4 teaspoon salt
- 1/2 pound Shrimp deveined (optional: tails removed, medium, raw
- 4 green onions , thinly sliced
Instructions
- Place the chicken in a bowl with 1 tablespoon of the homemade Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.Serve sprinkled with some sliced green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 54g | 108% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 278mg | 93% |
| Sodium | 1602mg | 67% |
| Potassium | 1202mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1667IU | 33% |
| Vitamin C | 46mg | 51% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
