Jambalaya Recipe
One of my favorite one-pot meals is jambalaya, a true staple of Creole cuisine that brings together bold flavors and satisfying, hearty ingredients. A robust foundation of proteins (chicken breast and andouille sausage) and a delightful seafood touch (shrimp) makes this dish sing with the rich sound of the low brass that accompany the dish’s namesake in the Mardi Gras parade.
The next time I make this for dinner, I might deviate from my usual recipe, which is heavily adapted from a dish served at the now-shuttered Jacques-Imo’s Café in New Orleans, and make a version closer to the kitchen sink jambalaya (with whatever ingredients happen to be on hand) served at my friend’s house in Baton Rouge. The addition of diced tomatoes and a mix of seasonings—Cajun and otherwise—forms the foundation for what could be a simple rice dish.
Instead, the incorporation of these ingredients transforms that simple dish into an umami explosion that sets you up for an experience that’s anything but mundane. Olive oil plays the same kind of crucial role.
Though the cooking fat could be any number of things, using the Mediterranean gold standard provides a discernibly delicious flavor that makes each spoonful worth savoring. And as healthy as umami can be, it’s equally healthy as a rice-and-protein dish.
To give a vibrant pop and added freshness, I love garnishing with sliced green onions and chopped fresh parsley right before serving. This dish is both a comforting classic and a nutritional powerhouse, embodying the essence of the Southern cooking I hold so dear.
Ingredients
Olive oil is a heart-healthy, antioxidant-rich fat that is abundant in vitamins.
Poultry breast: Slim protein base, backs muscle development and keeps it in working order.
Andouille sausage: Spicy, smoky flavor adds depth and richness.
Provides vitamin C and adds sweetness to the dish: Bell pepper.
Garlic: Properties that are antimicrobial; enhances flavors that are savory.
The tomato is full of moisture, vitamins, and antioxidants.
Cajun Seasoning: A mix of spices that gives a distinct punch.
Rice, long grain: Supplies carbohydrates and takes on flavors well.
Shrimp: A low-calorie protein that adds a sweet, seafood flavor.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 pound andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 cup long grain rice
- 1 pound shrimp, peeled and deveined
- Salt and pepper, to taste
- Sliced green onions, for garnish
- Chopped fresh parsley, for garnish
Instructions
1. In a large pot or Dutch oven, medium-high heat the olive oil. Add the diced chicken breast and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the sliced andouille sausage to the same pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
3. The diced onion, bell pepper, and celery are added to the pot. These ingredients are sautéed until softened, yielding that lovely aroma of almost-cooked vegetables; this takes about 5 minutes.
4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5. To the pot, add the tomatoes—diced—the Cajun seasoning, the dried thyme, the paprika, and the cayenne pepper. Stir to combine.
6. Verser le bouillon de volaille et amener le mélange à ébullition.
7. Stir in the rice, reduce the heat to low, and cover the pot. Allow the pot to simmer for about 15 minutes.
8. Put back the chicken and sausage into the pot, stir to mix the ingredients, and keep simmering until the rice is finished cooking and the liquid has mostly soaked in, about 10 more minutes.
9. Add the shrimp to the pot, stirring them into the jambalaya. Cover and cook for another 5 minutes, or until the shrimp are pink and cooked through.
10. Add salt and pepper to taste.
1
1. Before serving, top with sliced green onions and chopped fresh parsley. Enjoy your scrumptious jambalaya!
Equipment Needed
1. Dutch oven or large pot 2. Spoon (with measurement marks) 3. Knife 4. Cutting board 5. Spatula or wooden spoon 6. Tongs 7. Opener for cans 8. Cup for measuring liquids 9. Serving ladle (optional; can serve soup with a normal spoon)
FAQ
- What is the best type of sausage to use in Jambalaya?For a real taste experience, use andouille sausage, which is smoky and spicy, making it perfect for this dish.
- Can I use brown rice instead of long grain rice?Certainly, but remember that brown rice takes longer to cook and may need more liquid.
- Is it possible to make Jambalaya in advance?Indeed, Jambalaya can be prepared in advance and reheated. It frequently tastes even better the following day since the flavors meld together.
- Can I use canned shrimp?For the best texture, shrimp should be fresh or frozen, but in a pinch, you can use canned shrimp. Just be sure to drain and rinse them well.
- How do I adjust the spiciness of Jambalaya?You can cut down the heat level by reducing the amounts of Cajun seasoning and cayenne pepper. If you want to amp up the heat you’re working with, use more hot sauce or cayenne.
- Can Jambalaya be frozen?Certainly! Jambalaya can be stored in airtight containers in the freezer for up to three months. For the best outcome when serving, thaw the dish in the refrigerator overnight and give it a good warm-up on the stovetop before consuming.
- What should I serve with Jambalaya?Hearty dish Jambalaya is a anything but wimpy. In fact, it can easily hold its own as a main dish. Yet, it goes splendidly with a green salad or some crusty bread.
Substitutions and Variations
1 tablespoon of vegetable oil rather than olive oil
1 pound smoked sausage instead of andouille sausage
One can (14.5 ounces) of crushed tomatoes can be used instead of diced tomatoes.
1 teaspoon Italian seasoning in place of dried thyme
1 cup brown rice, rather than long-grain rice