Jambalaya
A flavorful and hearty Louisiana Creole rice dish featuring andouille sausage, chicken, and shrimp simmered in a spiced tomato broth with the 'holy trinity' of vegetables. This is a true one-pot Southern soul food classic.
🧂 Ingredients
- 2 cups Long-grain white rice(Rinsed thoroughly under cold water until the water runs clear, then drained.)
- 450 g Andouille sausage(Smoked, sliced into 1/4-inch thick rounds.)
- 500 g Boneless, skinless chicken thighs(Cut into 1-inch pieces.)
- 450 g Large shrimp(Peeled and deveined, tails removed.)
- 1 large Yellow onion(Finely chopped.)
- 2 Celery stalks(Finely chopped.)
- 1 Green bell pepper(Finely chopped. (This trio of onion, celery, and bell pepper is often called the 'holy trinity' in Creole cooking).)
- 4 cloves Garlic(Minced.)
- 400 g Diced tomatoes(Undrained. Canned.)
- 500 ml Chicken stock(Low-sodium preferred.)
- 2 tbsp Cajun seasoning(Adjust to your spice preference. Ensure it's a blend without excessive salt if using low-sodium stock.)
- 2 tbsp Olive oil or vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(Chopped, for garnish.)
- 2 stalks Green onions(Thinly sliced, for garnish.)
👨🍳 Instructions
- 1
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage. Do not clean the pot.
⏱️ 15 minutes - 2
Add the remaining 1 tablespoon of oil to the pot if needed. Add the chopped onion, celery, and bell pepper (the 'holy trinity'). Cook over medium heat, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 minutes - 3
Stir in the rinsed and drained long-grain rice, coating it with the rendered fat and vegetables. Toast the rice for 1-2 minutes, stirring constantly, until it smells slightly nutty. Pour in the undrained diced tomatoes and chicken stock. Add the Cajun seasoning, salt, and black pepper. Stir everything well, scraping up any browned bits (fond) from the bottom of the pot.
⏱️ 5 minutes - 4
Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20 minutes. Do not lift the lid or stir during this time to allow the rice to cook evenly.
⏱️ 25 minutes - 5
After 20 minutes, remove the lid. Stir in the peeled and deveined shrimp. Cover the pot again and continue to simmer for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender and has absorbed most of the liquid. If there's still too much liquid, remove the lid and cook for a few more minutes over low heat.
⏱️ 7 minutes - 6
Remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff the jambalaya gently with a fork. Garnish with fresh chopped parsley and sliced green onions before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓Rinsing the rice is crucial to remove excess starch, preventing a gummy texture.
- ✓Don't stir the jambalaya after adding the liquid and meats until the shrimp are added. Stirring can break the rice grains and make it mushy.
- ✓Scraping up the browned bits (fond) from the bottom of the pot adds a significant depth of flavor to the dish.
- ✓Creole-style jambalaya, like this recipe, typically includes tomatoes. Cajun-style jambalaya often omits tomatoes and may have a darker, browner color from browning the meats and vegetables more intensely.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Cajun Brown Jambalaya: Omit the diced tomatoes and add a tablespoon of tomato paste with the vegetables. Brown the meats and vegetables more deeply for a richer, darker color.
- Seafood Only Jambalaya: Omit the chicken and sausage. Use a good quality seafood stock. You can add other seafood like crawfish tails or mussels.
- Spicy Kick: Add a chopped jalapeño or a pinch of cayenne pepper along with the Cajun seasoning for extra heat.