Jambalaya
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10 servings
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Jambalaya
Description
This Jambalaya begins by browning seasoned chicken and sausage separately in olive oil. Aromatic vegetables including onion, garlic, celery, and green and red bell peppers are sautéed until softened. Tomato, tomato paste, and a blend of herbs and spices—garlic and onion powders, cayenne, thyme, oregano, bay leaves, salt, and black pepper—are added to build a rich flavor base.
The uncooked long-grain brown rice is incorporated, and chicken broth is added to allow the whole dish to simmer and cook the rice evenly. Peeled and deveined shrimp finish the dish, contributing a sweet briny note. The flavors develop progressively with the layering of seasoned meat, vegetables, and spices.
Jambalaya is served hot, garnished with chopped green onions and parsley, and a squeeze of fresh lemon juice for brightness. It's a complete, flavorful meal that combines protein, vegetables, and rice in one pot. For best results, use a Dutch oven or heavy pot to prevent hot spots and allow even cooking.
Frozen shrimp require thorough thawing before use. Brown rice lengthens cooking time compared to white rice, so timing adjustments may be necessary. Cooling before storage prolongs freshness for leftovers.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 lb chicken breast cubed
- 1 lb andouille sausage sliced
- 1 lb Shrimp peeled and deveined
- 1 onion diced, medium
- 3 garlic minced, large cloves
- 3 celery sliced, stalks
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tomato finely diced
- 3 Tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaf
- 2 teaspoon salt Himalayan pink
- 1 teaspoon black pepper freshly ground
- 1 Tablespoon Worcestershire sauce
- 2 teaspoon Sriracha sauce
- 6 cups chicken broth organic
- 3 cups brown rice uncooked, long grain
- ¼ cup green onion chopped
- ¼ cup parsley chopped, fresh
- lemon juice of half
Instructions
- Heat 1 Tbsp olive oil in a Dutch oven or large pot. Brush chicken with olive oil, season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne pepper. Place chicken in the pot and brown chicken on all sides, working in batches, you don't want to overcrowd the pot. You don't have to cook it all the way through as it will be cooked later on. Transfer chicken to a plate. Add the sausage to the same pot and saute for about 6 minutes until browned. Transfer to the plate along with the chicken.
- Add another 1 Tbsp olive oil to the pot. Add the onion and garlic and saute for about 3-4 minutes until the onion is translucent. Add celery, green & red peppers to the same pot and saute for 5-7 minutes longer. Add the tomato, tomato paste, and the herbs (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves, and about 2 tsp salt & 1 tsp black pepper). Mix well and cook until all the vegetables and herbs are incorporated.
- Add the Worchester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken, and sausage to the pot. Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.
- Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 15 minutes.
- Garnish with more parsley or green onions. Enjoy!
Notes
- Use fresh or fully thawed frozen shrimp for even cooking and best texture.
- Cook in a Dutch oven or heavy-bottom pot to ensure even heat distribution and prevent burning.
- Long-grain brown rice is used here; substitute with white rice if preferred, but reduce cooking time accordingly.
- Allow the dish to cool to room temperature before refrigerating or freezing leftovers for optimal food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 401g | |
| Calories | 544kcal | 27% |
| Carbohydrates | 51.6g | 17% |
| Protein | 37.8g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 13.9g | 82% |
| Cholesterol | 162mg | 54% |
| Sodium | 1635mg | 68% |
| Fiber | 3.4g | 14% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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