Jambalaya (No Mushy Rice!)
User Reviews
5
Jambalaya (No Mushy Rice!)
Description
Jambalaya (No Mushy Rice!) brings together chicken, sausage, and shrimp with classic Cajun seasoning and vegetables such as onion, bell pepper, and celery. The method involves separately cooking the proteins before sautéing the vegetables, then combining everything with rinsed long grain rice, crushed tomatoes, bay leaf, and chicken broth. This careful layering and cooking technique prevents the rice from becoming mushy, keeping the grains fluffy and al dente. The inclusion of red pepper flakes adds a measured heat, enhancing the dish's savory profile.
The dish is finished by gently folding in shrimp and garnishing with green onions and parsley, lending fresh herbal brightness. It makes a balanced meal on its own with proteins and vegetables combined, and can be served as a filling dinner option. Using a large Dutch oven provides enough space to stir and cook evenly, supporting the recipe's texture goal.
The notes emphasize the importance of rice type and cooking vessel, recommending basmati or jasmine rice for quicker cooking and advising to watch the rice closely for doneness. They also suggest adapting broth amounts for different rice varieties and warn that rice continues to cook after liquid absorption ceases, especially when shrimp is added. These details help achieve the desired grain texture without mushiness.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pound chicken thigh cut into bite-sized pieces, boneless, skinless
- 11 ounces andouille sausage sliced, fully-cooked
- 2 tablespoons Cajun seasoning
- 1 yellow onion diced
- 2 green bell pepper deseeded and diced
- 2 celery diced, ribs
- 4 garlic minced, cloves
- ½ teaspoon red pepper flakes
- 1 ½ cups long grain white rice rinsed, uncooked
- 1 bay leaf
- 1 (15-ounce can) crushed tomatoes
- 3 cups chicken broth low-sodium
- 1 pound Shrimp peeled and deveined, large (16-20 count range
- green onion sliced and chopped, for garnish
- parsley sliced and chopped, for garnish
Instructions
- Season the chicken. In a medium mixing bowl toss together the diced chicken with 1 tablespoon of Cajun seasoning, until evenly coated.
- Cook the chicken. Heat 2 tablespoons of the oil in a large Dutch oven or wide-bottomed (and preferably deep) pot over medium-high heat. Add the chicken and saute until lightly golden and cooked through. Remove the chicken to a plate.
- Cook the sausage. Add the remaining 1 tablespoon of oil along with the sausage to the same pan and saute for a couple of minutes, until lightly browned on both sides. Remove the sausage to the plate with the chicken.
- Saute the veggies. Add the onion, bell pepper, and celery, and saute for 4 to 5 minutes, until the veggies have softened. If you need to add a splash more oil feel free to do so.
- Add the garlic and spices. Add the minced garlic, the remaining 1 tablespoon of Cajun seasoning, and the red pepper flakes to the pan. Stir together for 30 seconds.
- Add the rice and liquid. Add the rice and toast with the veggies and spices by stirring for a minute. Then add the bay leaf, tomatoes, and broth. Give it a stir, bring to a simmer, then reduce the heat to low, and cover. Cook for about 7 to 8 minutes, stirring occasionally just to make sure the rice isn't sticking to the bottom of the pot, until the rice is al dente. *see notes on rice below
- Add the shrimp. Remove the bay leaf, add the shrimp to the pan along with the sausage and chicken, gently stir, cover, and turn off the heat. The shrimp will cook through in about 4 to 5 minutes, and all of the liquid should be absorbed by the rice. Taste the jambalaya and season with extra salt and pepper if you'd like.
- Garnish. Before serving, garnish with sliced green onions and chopped parsley.
Notes
- Use a large Dutch oven or deep pot to allow even cooking and easy stirring of this generous recipe.
- Check rice texture early if using basmati or jasmine, aiming for al dente before adding shrimp.
- For parboiled or brown rice, increase cooking time and add extra broth as needed to avoid dryness.
- Rinsing the rice before cooking helps keep the grains separate and fluffy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 159mg | 53% |
| Sodium | 793mg | 33% |
| Potassium | 731mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1261IU | 25% |
| Vitamin C | 30mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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