Jambalaya Recipe (easy)
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
5
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Calories
707 kcal
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Course
Main Course
Jambalaya Recipe (easy)
Description
Jambalaya combines smoked bacon, andouille or smoked sausage, chicken thighs, and prawns with garlic, onion, celery, and green capsicum. The addition of crushed tomatoes, tomato paste, and chicken broth creates a rich base for the rice to cook in. Cooking begins on the stovetop to brown the proteins and soften the vegetables, followed by oven baking to gently finish the rice and meld flavors. The long grain rice stays moist yet holds its shape, absorbing the spices and smoky flavors of the meats. The dish balances smokiness, savory depth, and a mild heat from the creole seasoning.
The mix of proteins makes this a filling, complete meal. It serves well as a family dinner or for guests and can be paired with simple sides or bread to soak up the juices. The layering of flavors and textures gives a satisfying complexity without requiring complex steps.
For best results, use smoked andouille sausage or good substitutes like smoked Polish sausages and smoked paprika. Maintaining the right pot size ensures even cooking. Start checking rice doneness at 20 minutes in the oven, as times can vary. The jambalaya should have a juicy consistency, with rice tender but not mushy or soggy.
Ingredients
- 1 tbsp vegetable oil
- 180g (6oz) Bacon , preferably SMOKED, chopped
- 200g (7oz) andouille sausage sliced 0.5cm / 1/5" thick (Note 1, or smoked sausage
- 300g (10oz) chicken thigh , skinless boneless, cut into 2.5cm /1" pieces
- 12 prawns raw, large, (peeled, with or without tails, or shrimp
- 4 garlic minced, cloves
- 1 tbsp (15g) butter
- 1 onion , large, cut into 1.5 cm / 0.5" pieces
- 2 celery cut into 1.5 cm / 0.5" pieces, ribs
- 2 green capsicum medium, cut into 1.5 cm / 0.5" pieces, or bell pepper
- 1.25 cups long grain rice , uncooked (Note 2)
- 2.5 cups (625ml) chicken broth Note 3, low-sodium or stock
- 200g (6.5oz) canned tomato crushed
- 2 tbsp tomato paste
- 1 cup green onions , sliced, plus more for serving
Creole Seasoning Mix:
- 2 tsp thyme or 1 tsp dried thyme, chopped fresh
- 4 tsp paprika sweet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper powder adjust spice to taste
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat oven to 180C/350F (all types).
- Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
- Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
- Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
- Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
- Add butter, then garlic, onion, celery and capsicum. Cook for 3 to 4 minutes or until slightly softened.
- Add rice, stir to coat grains in oil.
- Add chicken broth, tomato paste, canned tomato, thyme and Seasoning Mix.
- Stir well, then add chicken, sausages and bacon (including all liquid).
- When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, and transfer to oven. (See video)
- Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins - most ovens take about 30 mins total cooking (see Note 7).
- Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
- Remove from oven (see video for finished consistency), stir gently to fluff, then serve, garnished with more green onions if desired.
Notes
- Substitute smoked andouille with smoked Polish sausages plus smoked bacon and smoked paprika for comparable smoky flavor.
- Use long grain rice for best texture; jasmine or basmati add fragrance but alter traditional flavor.
- Choose low-sodium chicken broth or adjust salt in seasoning accordingly.
- A 30 cm cast iron pot or a large Dutch oven works best for even cooking.
- The final dish should be moist and juicy, with rice cooked just past al dente, avoiding mushiness.
- Oven cooking time varies; start checking at 20 minutes and continue every 5 minutes until rice is done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707cal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 158mg | 53% |
| Sodium | 1563mg | 65% |
| Potassium | 918mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 59.1mg | 66% |
| Calcium | 105mg | 11% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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