Jambalaya Recipe
Jambalaya is a classic spicy New Orleans dish loaded with sausage, chicken, and shrimp, rice, the holy trinity of vegetables, Cajun spices, hot sauce, and tomato broth.
Servings: 6
Calories: 637kcal
Ingredients
- 2 tbsp canola oil or avocado oil, olive oil, or vegetable oil
- 1 lb chicken thigh or breast meat
- 12-14 oz andouille sausage
- 1 yellow onion
- 2 bell peppers
- 2 celery ribs
- 1 cup uncooked long grain white rice
- 28 oz can fire roasted crushed tomatoes
- 1 1/2 cups chicken stock
- 2 tsp Cajun seasoning
- 2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt more or less to taste
- 2 bay leaves
- 2-4 dashes hot sauce
- 1 lb raw shrimp
- fresh parsley for garnish
Instructions
- Preheat a Dutch oven that’s large enough for the jambalaya over medium heat and add some oil.
- Add sliced sausage and sear it until it’s brown. You can add chicken right to the sausage or take the sausage out and cook the chicken alone. (You will need to add the sausage back once chicken is browned.)
- Once the meat is browned, add in the diced onion, bell peppers, and celery and mix it together. Let it cook together until vegetables are softened.
- Mix in uncooked rice and let it cook for a couple of minutes.
- Pour in stock and crushed tomatoes. Mix well and add the Cajun seasoning, oregano, thyme, bay leaves, and salt. Mix everything together and bring to simmer over medium-high heat.
- Once it starts to simmer, lower the heat to low, cover with a lid, and cook just until rice is tender. (Leave a little crack for the steam to escape.)
- Add a couple of dashes of hot sauce, mix it in well and taste to decide if you need more hot sauce. (NOTE: andouille sausage is spicy, so when you bite into it, you will feel it!)
- Stir in raw shrimp into the jambalaya, cover with a lid, and cook for about 5-6 minutes. (Large shrimp will take a little longer and small shrimp will take a little less.)
- Garnish with a little bit of fresh parsley right before servings.
Video
Notes
- Storing: Make sure to store any leftovers in the refrigerator. You can use the same pot it was cooked in or transfer it into another air-tight food storage container. Make sure to cool jambalaya to room temperature first. Properly stored, it will be good for up to 4 days.
- Reheating: Jambalaya is good reheated too. Rice will be softer because it tends to absorb a lot of liquid but the flavors will still be there. You can reheat individual portions in the microwave or reheat the whole pot on the stove, over medium-low heat. When reheating on the stove, cover the pot with the lid and stir from time to time. If the rice absorbed too much liquid, you can add a little more chicken stock while reheating.
Nutrition
Calories: 637kcal | Carbohydrates: 40g | Protein: 43g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 301mg | Sodium: 1343mg | Potassium: 957mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1877IU | Vitamin C: 68mg | Calcium: 190mg | Iron: 5mg