Save to Pinterest Bring the vibrant spirit of New Orleans to your kitchen with this classic Jambalaya. A true one-pot wonder, this recipe layers smoky andouille sausage, tender chicken, and succulent shrimp with the "holy trinity" of Creole cooking—onion, bell pepper, and celery. Simmered in a boldly spiced tomato and broth mixture with long-grain rice, it’s a hearty, soulful dish that promises a festival of flavor in every bite.
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The secret to a great Jambalaya lies in building layers of flavor. From browning the meats to sautéing the vegetables and toasting the spices, each step contributes to the rich, complex profile of the final dish. Don't rush the process; let the ingredients meld together to create that authentic Creole magic.
Ingredients
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- 225 g (8 oz) andouille sausage, sliced
- 2 boneless, skinless chicken thighs (about 250 g/9 oz), cut into 2 cm (1-inch) pieces
- 225 g (8 oz) large raw shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (400 g/14 oz) diced tomatoes with juices
- 2 spring onions, sliced (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- 300 g (1½ cups) long-grain white rice, rinsed
- 720 ml (3 cups) chicken broth
- 1½ tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- ½ tsp ground black pepper
- 1 tsp salt (plus more to taste)
- 2 bay leaves
- 2 tbsp vegetable oil
- Hot sauce, to serve (optional)
Instructions
- 1.
- Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage and cook until lightly browned, about 3–4 minutes. Remove sausage and set aside.
- 2.
- Add remaining oil. Season chicken pieces with a pinch of salt and pepper. Add to the pot and brown on all sides, about 4–5 minutes. Remove and set aside with sausage.
- 3.
- Add onion, bell pepper, and celery to the pot. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- 4.
- Stir in rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute to toast spices.
- 5.
- Add diced tomatoes (with juices), chicken broth, and bay leaves. Stir well, scraping up any browned bits from the bottom.
- 6.
- Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
- 7.
- Nestle shrimp into the rice. Cover and cook for 5–7 minutes, until shrimp are pink and cooked through and rice is tender.
- 8.
- Remove from heat. Discard bay leaves. Fluff jambalaya with a fork.
- 9.
- Garnish with spring onions and parsley. Serve hot, with hot sauce on the side if desired.
Zusatztipps für die Zubereitung
To build a deep flavor base, make sure to scrape up any browned bits from the bottom of the pot when you add the chicken broth. This process, known as deglazing, incorporates all the delicious fond from searing the sausage and chicken.
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Varianten und Anpassungen
Feel free to customize this dish. Andouille sausage can be substituted with smoked kielbasa or chorizo. For a spicier jambalaya, increase the cayenne or add diced jalapeños with the vegetables. You can also omit the shrimp for a chicken-and-sausage only version.
Serviervorschläge
Serve this hearty Jambalaya hot as a standalone meal, or pair it with warm cornbread and a simple green salad for a complete Southern feast. A bottle of your favorite hot sauce on the table is always a welcome addition for those who like extra heat.
Save to Pinterest With its rich history and even richer taste, this Jambalaya is more than just a meal—it's an experience. Perfect for a family dinner or impressing guests, it's a comforting, crowd-pleasing dish that will have everyone asking for seconds.
Recipe FAQs
- → What proteins are used in this dish?
Chicken thighs, andouille sausage, and large raw shrimp provide a rich combination of flavors and textures.
- → Can the sausage be substituted?
Yes, smoked kielbasa or chorizo can replace andouille sausage while maintaining smoky depth.
- → How is the dish spiced?
It features smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and bay leaves for a bold Cajun profile.
- → What cooking technique is used?
The ingredients are browned and then simmered together in chicken broth, allowing flavors to meld in one pot.
- → How to adjust the spice level?
Increase cayenne pepper or add diced jalapeños for a spicier version, or omit for milder taste.
