New Orleans Jambalaya Recipe
User Reviews
5
New Orleans Jambalaya Recipe
Description
This recipe starts by browning andouille sausage slices to release smoky flavor, then creating a light brown roux from oil and flour for thickening and a toasted flavor. Onions, bell pepper, celery, green onions, and garlic are cooked in the roux, forming the essential 'holy trinity' of Creole cooking. Chicken and browned sausage are added with crushed tomatoes and seasoning including Creole spice, thyme, and oregano for balanced heat and herbs.
Uncooked long-grain rice and chicken stock are stirred in, and simmered uncovered for about 25 minutes so the rice absorbs flavorful liquid while softening. Shrimp are added near the end and cooked through, avoiding overcooking. The finished jambalaya is slightly saucy, with tender meats, fluffy rice, and a blend of Cajun and savory flavors.
Garnishing with chopped green onions adds freshness and color. Variations in meat cuts or sausage types are possible, allowing flexibility while maintaining authentic character.
Ingredients
- 1 lb Shrimp tail on, peeled and deveined, large
- 1 lb chicken breast diced (See Note 1, boneless
- 1/2 lb andouille sausage (See Note 2)
- 3 tbsp vegetable oil
- 3 tbsp all-purpose flour
- 1 cup white onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 1 cup green onions diced
- 3 cloves garlic minced
- 16 oz crushed tomatoes
- 2 tsp creole seasoning
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 cup long grain rice uncooked
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper powder optional
- 4 cups chicken stock or more if needed for desired consistency
Garnish
- 1/2 cup green onions chopped
Instructions
- Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
- Make a light brown roux. Heat the oil in the stock pot or large saucepan over medium heat. Add the flour, and cook, stirring constantly, until lightly browned.
- Add the onion, green bell pepper, celery, green onions and garlic. Cook, stirring for several minutes.
- Add sausage and chicken and stir. Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and bring to a boil. Stir in the uncooked rice and season with salt, pepper and add the broth or water.
- Reduce heat to low, and simmer, uncovered, about 25 minutes. Stir occasionally. Add the shrimp and stir. Simmer another 10 minutes longer until shrimp are pink and sauce has thickened, but is still slightly soupy.
- Serve in bowls and garnish with chopped green onions.
Notes
- Boneless dark meat chicken may be substituted for breast if preferred.
- Sausage should be sliced about 1/4 inch thick; use spicy kielbasa if andouille is unavailable.
- Add cayenne pepper powder sparingly to control heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 203mg | 68% |
| Sodium | 971mg | 40% |
| Potassium | 591mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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