Jambalaya: A Savorful Southern Classic Combining Spicy Sausage, Chicken, and Seafood
Jambalaya is a traditional Louisiana dish that brings together succulent meats, fresh vegetables, and perfectly seasoned rice. Originating from Spanish, French, and West African cuisines, it’s a one-pot wonder that’s both hearty and satisfying. The combination of Andouille sausage, tender chicken, and plump shrimp simmered with rice in a spicy tomato-based sauce makes it an unforgettable meal. Get ready to bring the flavors of New Orleans to your kitchen with this authentic jambalaya recipe!
Ingredients:
– 1 tablespoon olive oil
– 1 pound Andouille sausage, sliced
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 celery stalks, chopped
– 3 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes
– 1 can (6 ounces) tomato paste
– 2 cups chicken broth
– 1 1/2 cups long grain rice
– 2 teaspoons Creole seasoning
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1 bay leaf
– 1 pound medium shrimp, peeled and deveined
– Salt and black pepper, to taste
– 4 green onions, sliced
– Fresh parsley, chopped, for garnish
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add the chicken thighs to the same skillet and cook until browned, about 7-10 minutes. Remove with a slotted spoon and set aside with the sausage.
3. In the same skillet, add the onion, bell peppers, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the diced tomatoes, tomato paste, chicken broth, rice, Creole seasoning, thyme, oregano, smoked paprika, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
5. Return the sausage and chicken to the skillet. Stir well and cook covered for another 10 minutes, or until the rice is tender.
6. In the last 5 minutes of cooking, add the shrimp to the skillet. Cook until they are pink and opaque.
7. Season with salt and black pepper to taste. Remove the bay leaf and discard.
8. Garnish with sliced green onions and fresh parsley before serving.
Enjoy this delicious, hearty jambalaya with family and friends, and take a savory journey to the heart of Louisiana!