Jambalaya: A Hearty Southern Classic Blending Bold Flavors

Jambalaya: A Hearty Southern Classic Blending Bold Flavors

Jambalaya is a quintessential dish from Louisiana, combining elements of Spanish, French, and African cuisines. Bursting with bold flavors from a mix of proteins like chicken, sausage, and shrimp, this one-pot wonder is rich, filling, and perfect for any occasion. The combination of rice, vegetables, and a lively spice blend makes jambalaya a comforting meal that’s sure to impress.

Ingredients:
– 2 tablespoons olive oil
– 1 pound chicken breast, diced
– 1 pound andouille sausage, sliced
– 1 pound large shrimp, peeled and deveined
– 1 large onion, chopped
– 1 bell pepper, chopped
– 2 stalks celery, chopped
– 4 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes
– 2 cups chicken broth
– 1 cup long-grain rice
– 2 teaspoons Creole seasoning
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper to taste
– 3 green onions, sliced (for garnish)
– Fresh parsley, chopped (for garnish)

Instructions:

1. Prep Ingredients: Ensure all your proteins are diced, sliced, or peeled and deveined as needed. Chop the onions, bell pepper, and celery. Mince the garlic.

2. Cook Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until lightly browned on all sides. Remove the chicken from the pot and set aside.

3. Cook Sausage: In the same pot, add the sliced andouille sausage. Cook until browned, then remove and set aside.

4. Sauté Aromatics: Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

5. Combine Ingredients: Return the browned chicken and sausage to the pot. Stir in the diced tomatoes (with their juice), chicken broth, rice, Creole seasoning, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.

6. Simmer: Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.

7. Add Shrimp: Add the shrimp to the pot, stirring to combine. Cover and cook for another 5 minutes until the shrimp are cooked through and pink.

8. Finish: Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.

9. Garnish and Serve: Garnish the jambalaya with sliced green onions and chopped fresh parsley. Serve hot.

Enjoy your delicious jambalaya—you’ve just made a southern classic that’s sure to be a hit!