Karol Smith
Jambalaya: A Spicy, Flavor-Packed Southern Delight With Chicken, Sausage, and Shrimp
Jambalaya is a classic dish rooted in Louisiana cuisine, known for its tantalizing blend of spices, meats, seafood, and vegetables. This one-pot wonder combines juicy chicken, smoky sausage, and tender shrimp with rice to create a hearty, flavorful meal. Whether you’re a fan of Cajun or Creole cuisine, Jambalaya is sure to please your palate and leave you craving more.
Ingredients:
For the Protein:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb andouille sausage, sliced into rounds
– 1 lb large shrimp, peeled and deveined
For the Vegetables and Base:
– 2 tbsp olive oil
– 1 large onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup long-grain white rice
– 3 cups chicken broth
– 2 tsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/2 tsp dried oregano
– 2 bay leaves
– Salt and pepper to taste
– 2 green onions, sliced (for garnish)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Ingredients:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the pot and set aside.
2. Cook the Sausage and Vegetables:
Add the andouille sausage to the same pot and cook until browned, about 4-5 minutes. Remove the sausage and set aside with the chicken. Add the diced onion, green bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
3. Combine Ingredients and Simmer:
Return the chicken and sausage to the pot with the sautéed vegetables. Add the diced tomatoes (including their juices), rice, chicken broth, Cajun seasoning, paprika, thyme, oregano, and bay leaves. Stir to combine all the ingredients, ensuring the rice is fully submerged in the liquid. Bring the mixture to a boil.
4. Cook the Rice and Finish the Dish:
Once boiling, reduce the heat to low and cover the pot. Let the Jambalaya simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Add the Shrimp:
In the last 5 minutes of cooking, add the shrimp to the pot. Stir gently to incorporate the shrimp into the rice mixture. Cook until the shrimp are pink and opaque.
6. Season and Serve:
Remove the bay leaves from the pot. Taste the Jambalaya and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with sliced green onions and freshly chopped parsley. Enjoy this hearty, spicy Southern delight!
Cooking Tips:
– For a smoky flavor, consider using smoked paprika instead of sweet paprika.
– If you prefer a milder heat, reduce the amount of Cajun seasoning or choose a milder sausage.
– Jambalaya is a versatile dish, so feel free to add other seafood like crab or crawfish as desired.
