Jambalaya
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
600 kcal
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Course
Main Course
Jambalaya
Description
The Jambalaya recipe features chicken thighs and andouille sausage as primary proteins, seasoned with Creole spice to provide warmth and subtle heat. The base of diced onions, green bell pepper, celery, and garlic softens and cooks down to create a classic "holy trinity" flavor foundation. Tomato sauce and chicken stock bring moisture and acidity to the dish, while long-grain rice absorbs these flavors as it cooks until tender. Including bay leaves and oregano enhances the herbal notes.
Cooked initially by browning the chicken and sausage separately for taste and texture, the vegetables are then softened before adding rice and liquids to the pot. By simmering the mixture, the rice absorbs the broth, and flavors meld together. The shrimp, seasoned and cooked briefly, are folded in last to retain their texture. This results in a balanced combination of tender rice, hearty meats, and a mildly textured shrimp finish.
This Jambalaya works well as a main course offering a mix of protein and vegetables, suitable for family dinners or gatherings. Adjust seasoning to taste and serve with fresh parsley and green onions for brightness. It pairs nicely with simple side salads or crusty bread to complete the meal.
Note that the rice can stick if cooked over too high heat or stirred excessively; finishing the rice in the oven covered at 325°F helps achieve proper doneness. Salt adjustments depend on the Creole seasoning brand used. Leftovers keep well in the refrigerator for up to three days and reheat effectively.
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken thighs cut into bite-sized pieces, boneless, skinless
- 1 tablespoon creole seasoning can sub Cajun seasoning
- 12 ounces andouille sausage sliced
- 1 medium white onion diced
- 1 large green bell pepper diced
- 2 ribs celery diced
- 6 cloves garlic minced
- 1 teaspoon oregano dried
- 3/4 teaspoon salt see notes below
- 2 large bay leaf
- 14 ounces tomato sauce
- 2 1/4 cups chicken stock low-sodium
- 1 1/2 cups long grain white rice
- 3 green onions minced
- 2 tablespoons flat-leaf parsley for garnishing
For the shrimp
- 1/2 pound Shrimp large
- 2 teaspoons creole seasoning can sub Cajun seasoning
- 2 tablespoons olive oil
Instructions
Make the jambalaya
- Pat the chicken pieces very dry with paper towels and season with 1 tablespoon of the Creole seasoning.
- Heat a large Dutch oven to medium heat with the olive oil and add the chicken. Cook until browned on all sides then remove it to a plate with a slotted spoon. Add the Andouille and cook for a few minutes or until browned then remove to the same plate as the chicken and tent with foil to keep warm.
- Add the diced onion, peppers, and celery along with a pinch of salt and saute until soft (about 12-15 minutes). If the pot starts to burn add a few ounces of water to scrape up the browned bits. Add the garlic and cook for another 2 minutes or until fragrant.
- Add the rice and mix well to coat each kernel with the oil. Return the sausage and chicken to the pot and add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Turn the heat to high and bring to a boil while scraping the bottom of the pot with a wooden spoon to dislodge any brown bits.
- Once boiling, turn the heat to low. With a wooden spoon make sure there is no sticking then cover with a lid. Cook the rice until just tender but not mushy (about 25 minutes). At the halfway point, quickly remove the lid and stir the rice so that there is no sticking. See notes below for oven method.
Meanwhile, cook the shrimp
- Season the shrimp with Creole seasoning.
- Heat a large pan to medium heat and add the olive oil. Once shimmering, add the shrimp and cook for roughly 1 minute per side or until the shrimp are almost cooked. Remove the shrimp from the pan to a plate and tent with foil.
- Once the rice is tender, uncover the pot and add the shrimp. Fluff the rice with a fork and top with green onion and parsley. Serve immediately. Enjoy!
Notes
- Monitor heat to prevent rice from sticking and consider finishing the rice in a 325°F oven covered if too firm after stovetop cooking.
- Adjust salt based on the sodium content of your Creole or Cajun seasoning; omit extra salt if using commercial blends.
- Store leftovers in the refrigerator for up to three days and reheat in the microwave for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 39.3g | 13% |
| Protein | 35.5g | 71% |
| Fat | 34.4g | 53% |
| Saturated Fat | 9.1g | 46% |
| Cholesterol | 120mg | 40% |
| Sodium | 1800mg | 75% |
| Potassium | 1130mg | 24% |
| Fiber | 4.8g | 19% |
| Sugar | 12.5g | 25% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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