Jambalaya is a traditional Creole dish from Louisiana that perfectly melds the aromatic flavors of sausage, chicken, and shrimp into a hearty and satisfying meal. Spiced with Creole seasoning, this rice-based dish brings a warm, spicy, and deeply savory taste that speaks volumes of Southern comfort food.
### Ingredients:For the Creole Seasoning Mix:- 2 tbsp paprika- 1 tbsp onion powder- 1 tbsp garlic powder- 1 tbsp dried oregano- 1 tbsp dried thyme- 1 tbsp black pepper- 1 tbsp white pepper- 2 tsp cayenne pepper- 2 tsp salt
For the Jambalaya:- 1 tbsp olive oil- 1 lb andouille sausage, sliced- 1 lb boneless, skinless chicken thighs, cubed- 1 large onion, finely chopped- 1 green bell pepper, diced- 1 red bell pepper, diced- 3 celery stalks, thinly sliced- 4 garlic cloves, minced- 2 cups long-grain white rice- 1 (14 oz) can diced tomatoes- 4 cups chicken broth- 1 lb large shrimp, peeled and deveined- 2 bay leaves- 1 tsp Worcestershire sauce- 1/4 cup chopped parsley, for garnish- Hot sauce, for serving (optional)
### Instructions:1. Prepare the Creole seasoning: In a small bowl, combine all the seasoning mix ingredients. Stir well to blend and set aside.
2. Sear the sausage and chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the cubed chicken to the pot and cook until browned, about 5-7 minutes. Remove the chicken and set aside with the sausage.
3. Sauté the vegetables: In the same pot, add the chopped onion, green bell pepper, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the rice and tomatoes: Stir in the long-grain white rice and cook for about 2 minutes to lightly toast the rice. Add the diced tomatoes with their juices and stir to combine.
5. Combine everything together: Return the cooked sausage and chicken to the pot. Pour in the chicken broth and add the bay leaves and Worcestershire sauce. Stir in 2 tablespoons of the Creole seasoning mix (adjust to taste) and bring the mixture to a boil.
6. Simmer the jambalaya: Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir every now and then to prevent the rice from sticking to the bottom of the pot.
7. Cook the shrimp: When the rice is almost done, nestle the shrimp into the pot, cover, and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
8. Garnish and serve: Remove the bay leaves and discard them. Stir in the chopped parsley and serve the jambalaya hot. Add a dash of hot sauce if desired for an extra kick.
Enjoy your homemade jambalaya with a side of cornbread or a green salad for a complete, satisfying meal!
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