Jambalaya is a hearty and flavorful dish that’s a staple in Louisiana cooking, mixing up some awesome flavors and ingredients all in one pot. It’s like a big, spicy party of rice, meats like sausage, chicken, and shrimp, and veggies like bell peppers, onions, and celery. Cooked with tomatoes and some zesty Cajun or Creole spices, Jambalaya is all about bold tastes and filling your belly. It’s perfect for feeding a crowd, spicing up a family dinner, or warming up your week with something delicious and comforting. So, grab a bowl and dig into Jambalaya’s rich, spicy goodness, a dish as fun and lively as Louisiana itself.
AuthorJulia ForesekCategoryAmerican, Main CourseDifficultyIntermediateBrown the Meats:
In a large, deep skillet or Dutch oven, cook the Andouille sausage over medium heat until it's nicely browned. Remove it with a slotted spoon and set aside.
In the same pot, add the chicken pieces seasoned with a bit of salt and pepper. Cook until browned on all sides. Remove and set aside with the sausage.
Sauté the Vegetables:
In the remaining fat, sauté the onion, bell pepper, and celery until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Combine Ingredients:
Return the sausage and chicken to the pot. Stir in the rice, diced tomatoes, chicken stock, Creole seasoning, paprika, thyme, oregano, and bay leaves. Season with salt and pepper to taste.
Cook the Jambalaya:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is nearly cooked.
Add the Shrimp:
Stir in the shrimp and cook for another 5-10 minutes, or until the shrimp are pink and the rice is tender.
Garnish and Serve:
Remove the bay leaves. Adjust seasoning if necessary. Garnish with chopped parsley and sliced green onions before serving.
Ingredients
Directions
Brown the Meats:
In a large, deep skillet or Dutch oven, cook the Andouille sausage over medium heat until it's nicely browned. Remove it with a slotted spoon and set aside.
In the same pot, add the chicken pieces seasoned with a bit of salt and pepper. Cook until browned on all sides. Remove and set aside with the sausage.
Sauté the Vegetables:
In the remaining fat, sauté the onion, bell pepper, and celery until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Combine Ingredients:
Return the sausage and chicken to the pot. Stir in the rice, diced tomatoes, chicken stock, Creole seasoning, paprika, thyme, oregano, and bay leaves. Season with salt and pepper to taste.
Cook the Jambalaya:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice is nearly cooked.
Add the Shrimp:
Stir in the shrimp and cook for another 5-10 minutes, or until the shrimp are pink and the rice is tender.
Garnish and Serve:
Remove the bay leaves. Adjust seasoning if necessary. Garnish with chopped parsley and sliced green onions before serving.
Perfect Beverage Pairing:
- Wine: A glass of Zinfandel or Syrah can complement Jambalaya’s spicy and rich flavors.
- Non-Alcoholic: A sweetened iced tea or lemonade can balance the spiciness and richness of the dish.
