Classic Jambalaya
Ingredients
- 1 tbspvegetable oil
- 6 ozsmoked bacon)
chopped (180g
- 7 ozandouille or smoked sausage)
sliced 1.5"-inch thick (200g
- 10 ozchicken thigh)
skinless boneless, cut into 1"-inch thick (300g
- 12 largeraw shrimp/prawns
peeled with or without tails.
- 4 largegarlic cloves
minced
- 1 tbspbutter
- 1 largeonion
diced
- 2celery ribs
diced
- 2 mediumgreen bell peppers
diced
- 1 ¼ clong grain rice
uncooked
- 2 ½ clow-sodium chicken broth or stock
see Notes
- 6 ½ ozcanned tomatoes )
- 2 tbsptomato paste
- 2 tspfresh thyme
chopped or 1 tsp. dried thyme
- 2 tbspSlap Ya Mama/ Cajun Seasoning
- 1 cgreen onions
sliced plus more for garnish and serving
Directions
- 1
Preheat oven to 350 °F.
- 2
Heat oil in a Dutch oven or heavy deep skillet over medium high heat.
- 3
Add bacon, cook for 30 seconds to start the fat melting, then add sausages slices. Cook until sausages are golden. Transfer to a bowl and set aside.
- 4
Add chicken to the pan and cook until golden, then add to the bowl with the bacon and sausage. The chicken at this point doesn't need to be cooked inside.
- 5
Sear shrimp in the pan for 1½ minutes on each side. Transfer to a second bowl. and reserve until later.
- 6
Add butter, then garlic, onion, celery and bell peppers. Cook for 3 to 4 minutes or until the vegetables slightly soften.
- 7
Add the rice and stir to coat the grain in the oil and butter.
- 8
Pour in the chicken broth and add the canned tomatoes, tomato paste, thyme, and Cajun seasoning mix.
- 9
Stir well, then add the chicken, sausages, bacon and any liquid remaining in the bowl.
- 10
Heat until the mixture bubbles then still well once more. Make sure all of the rice is submerged then cover with lid and transfer to the preheated oven.
- 11
Bake 20 minutes. Remove the lid and check the rice by sampling a few grains. Be very careful because this is hot. The jambalaya should be juicy but not swimming in liquid. The rice grains should be soft with a little bit of bite, like risotto cooked to bit softer than al dente. If the grains are still firm in the center, continue to bake checking the rice every 5 minutes.
- 12
Add the shrimp and green onions. Gently but very quickly stir the ingredients through, Cover with lid and return to the oven just long enough to heat the shrimp. This will take about 2 minutes.
- 13
Remove the pan from the oven and gently fluff the jambalaya. Garnish with green onions and serve.
Classic Jambalaya
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About this Recipe
Craving the rich, authentic flavors of Louisiana without booking a flight? This Classic Jambalaya recipe brings the vibrant essence of Creole cooking right to your kitchen, delivering a hearty, flavorful main course all in one pan. It’s a celebration of bold spices and savory ingredients perfect for any occasion.
What makes this Jambalaya truly stand out is its unique cooking method, blending initial stovetop searing with a crucial oven finish. This two-step approach ensures perfectly cooked rice that’s infused with every bit of the smoky bacon, robust sausage, and succulent chicken and shrimp, preventing any mushiness while building layers of profound flavor. It’s designed to deepen the savory notes from the "holy trinity" of onion, celery, and bell pepper, creating a truly memorable dish.
Prepare for a symphony of savory, smoky, and subtly spicy notes in every bite. You'll experience the tender chicken and shrimp alongside crispy bacon and flavorful andouille or smoked sausage, all intertwined with perfectly cooked long-grain rice. The crushed tomatoes and a touch of tomato paste contribute a balanced acidity, while fresh thyme and a generous hand of "Slap Ya Mama" or Cajun seasoning infuse the dish with its signature warmth and depth. This is a substantial, comforting meal that truly satisfies.
Easily adapt this Classic Jambalaya to your preferences. If you want to lean more into the seafood, you could add more shrimp or even incorporate some firm white fish toward the end of cooking. For those who prefer less heat, simply adjust the amount of Cajun seasoning to your liking. While bacon is a traditional staple, you can omit it if you prefer, though it does add a wonderful smoky depth. You can also swap chicken thighs for breasts, though thighs tend to stay more tender.
This Classic Jambalaya is an ideal centerpiece for family dinners, game day gatherings, or entertaining friends, serving as a complete and satisfying meal on its own. Garnish generously with extra sliced green onions just before serving for a fresh, vibrant touch that brightens the entire dish.