Jambalaya
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Jambalaya
Description
The Jambalaya recipe combines sliced andouille sausage, diced vegetables such as onions, bell peppers, celery, and garlic, with chicken broth and crushed tomatoes as its base. Spices including paprika, thyme, oregano, and cayenne pepper add layers of flavor and heat, complementing the smoky sausage. The mixture simmers with long grain white rice, absorbing the seasoned broth, followed by the addition of shrimp, okra, and shredded chicken to finish cooking gently.
This dish yields a textured preparation with tender rice and a spicy, savory profile from the seasoning and sausage. The shrimp and chicken provide protein variety, while okra adds subtle earthiness. Garnishing with chopped parsley and green onions enhances freshness and color.
It can be served immediately after cooking and offers flexibility to adjust spiciness by varying cayenne pepper or sausage type. Additional flavor tweaks can include adding cumin or chili powder or serving with a lemon wedge for brightness.
Ingredients
- 1 Tbsp olive oil
- 13 oz. andouille sausage sliced into 1/4-inch thick rounds
- 1 yellow onion 1 3/4 cups, medium
- 2 bell pepper seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow, medium size
- 3 celery chopped (1 cup, ribs
- 4 garlic minced (1 1/2 Tbsp, cloves
- 3 cups chicken broth plus more as needed, low-sodium
- 1 (14.5 oz) can crushed tomatoes
- 1 1/2 tsp paprika
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1/2 tsp cayenne pepper less or more to taste
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups long grain white rice
- 1 lb. Shrimp peeled and deveined, large or extra large
- 1 1/2 cups okra fresh or frozen, thawed (optional, sliced
- 2 cups chicken I use rotisserie chicken, shredded, cooked
- 1/3 cup green onion chopped
- 1/4 cup parsley plus more for garnish if desired, chopped, fresh
Instructions
- Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
- Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
- Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
- Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
- Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.
Notes
- Substitute petite diced tomatoes for crushed tomatoes if desired.
- Reduce or omit cayenne pepper and use mild sausage options to lower spiciness.
- Add jalapenos or hot diced green chilis for extra heat.
- Cumin or chili powder can be included for additional flavor layers.
- Lemon wedges served alongside provide a fresh citrus accent.
User Reviews
Overall Rating
5
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