Jambalaya Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12
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Calories
386 kcal
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Course
Main Course
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Cuisine
American
Jambalaya Recipe
Description
The Jambalaya Recipe brings together a medley of proteins—bacon, chicken thighs, chicken tenders, sausage, and shrimp—with classic vegetables like bell peppers, celery, sweet onion, and garlic. Cooking starts by crisping bacon lardons, then slowly browning onions to develop sweetness and depth. The vegetables are sautéed with Cajun seasoning and tomatoes, infusing the dish with a smoky, spiced base. Adding the sausage and chicken to lightly sear enhances flavor before simmering with chicken stock and long-grain rice. Cooking covered allows rice to absorb flavors and results in a filling one-pot meal with tender shrimp added near the end for a delicate texture contrast.
The finished jambalaya has a spiced, savory taste with soft rice and tender proteins balanced by the sautéed vegetables' slight caramelization. It can be served garnished with fresh herbs such as parsley, green onions, and thyme, which lift and lighten the rich dish. This recipe suits diners looking for a robust, practical meal using accessible Cajun flavors and ingredients.
Make-ahead and storage tips suggest serving immediately but allowing leftovers to chill for up to 3 days or freezing for up to three months. Reheating with added chicken stock prevents dryness. Substituting canned whole peeled tomatoes is possible when fresh tomatoes are unavailable. Frozen shrimp can be used as well after thawing carefully.
Ingredients
- 8 Bacon strips chopped
- 4 tablespoons butter unsalted
- 2 sweet onion peeled, small diced
- 6 celery small diced stalks
- 1 red bell pepper seeded, small diced
- 1 green bell pepper seeded, small diced
- 4 garlic finely minced cloves
- 4 lices tomato vine ripe
- 4 teaspoons Cajun seasoning recipe
- 4 lices andouille sausage links
- 3 chicken thigh sliced
- 3 chicken tender sliced
- 2 cups chicken stock
- 2 1/2 cups long grain rice
- 1 pound peeled deveined and diced shrimp
- parsley green onions, and thyme, optional garnish, chopped
Instructions
- In a large Dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
- Add the butter to the pot over low to medium heat and cook the onions until they are browned, which takes about 20 to 25 minutes.
- Once the onions are brown, add in the cooked bacon, celery, peppers, garlic, tomatoes, and 2 teaspoons of the spice blend.
- Stir and sauté the vegetables over medium heat for 5 to 7 minutes or until the outside edges of the veggies start to turn light brown.
- Next, add in the sausage and chicken and stir over medium heat for about 2 to 3 minutes to coat it.
- Add a lid to the pot and cook it for 8 to 10 minutes over low to medium heat or until the chicken is cooked.
- Pour in the chicken stock, rice, shrimp, and 2 more teaspoons of the spice blend.
- Stir and cover and cook over low heat for 15 to 18 minutes or until the rice is cooked. Adjust seasonings with salt and pepper or more Cajun seasoning.
- Serve with optional garnishes of chopped fresh thyme, parsley, and green onions
Notes
- Serve jambalaya immediately after cooking for best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
- Thaw frozen jambalaya in the refrigerator one day before reheating.
- Reheat with 1/4 to 1/2 cup chicken stock over low heat, stirring frequently to prevent drying.
- Fresh tomatoes can be substituted with canned whole peeled tomatoes if out of season.
- Use thawed frozen shrimp if fresh shrimp are not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 144mg | 48% |
| Sodium | 1694mg | 71% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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