Jambalaya
Ingredients
- 5 tbsp.olive oil
divided
- 1 ½ tsp.kosher salt
divided
- 1 ½ tsp.smoked paprika
divided
- 1 tsp.ground black pepper
divided
- 1 lb.boneless skinless chicken thighs
cut into 1-inch cubes
- ½ lb.jumbo shrimp
peeled and deveined with the tails removed
- ½ lb.andouille sausage
sliced 1/4-inch thick
- 1 mediumyellow onion
chopped
- 2stalks celery
chopped
- 1green bell pepper
seeded and chopped
- 1red bell pepper
seeded and chopped
- 1jalapeño
seeded and chopped
- 4 clovesgarlic
finely chopped
- ¼ tsp.cayenne pepper
- 3 c.chicken broth
- 1can diced tomatoes
undrained
- 1 tsp.dried thyme
- 2bay leaves
- 2 c.long-grain white rice
rinsed
- ¼ c.chopped fresh italian parsley
- sliced green onion
to serve
- hot sauce
to serve
Directions
- 1
Preheat the oven to 325°F.
- 2
In a small liquid measuring cup, combine 4 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon smoked paprika, and ½ teaspoon ground black pepper.
- 3
In a medium bowl, add the chicken and drizzle with 3 tablespoons of the olive oil mixture, stirring to coat the chicken. In another bowl, toss the shrimp with the remaining 1 tablespoon of the oil mixture. Cover the shrimp and refrigerate until ready to use.
- 4
In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the andouille sausage and cook until lightly browned and crisp, 3 to 5 minutes. Remove to a plate.
- 5
In the same pot, add the chicken and cook until lightly golden, 3 to 4 minutes, stirring occasionally. Remove to the plate with the sausage. Keep the drippings in the pot.
- 6
In the same pot over medium heat, add the onion, celery, bell peppers, and jalapeño, and cook, stirring frequently, until golden, 6 to 8 minutes. Stir in the garlic, cayenne, remaining 1 teaspoon salt, remaining 1/2 teaspoon smoked paprika, and remaining ½ teaspoon of ground black pepper, and cook until fragrant, 30 seconds to 1 minute.
- 7
Add the broth, tomatoes, thyme, bay leaves, sausage, and chicken. Stir to combine and bring to a boil over medium heat. Stir in the rice and cover the pot with the lid.
- 8
Place the pot in the oven and bake until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- 9
Remove the pot from the oven and top the rice with the shrimp. Return the pot to the oven, uncovered, until the shrimp is pink, 5 to 7 minutes more.
- 10
Remove the pot from the oven, cover, and let rest for 10 minutes before topping the rice with fresh parsley. Serve hot, with sliced green onion and hot sauce.
Jambalaya
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About this Recipe
Dreaming of a dish that feeds a crowd and brings the vibrant, spicy flavors of New Orleans straight to your kitchen? This hearty jambalaya recipe delivers an authentic Southern comfort food experience perfect for any dinner party.
This jambalaya builds incredible depth of flavor by layering smoked paprika and cayenne with the savory richness of andouille sausage, tender chicken thighs, and succulent shrimp. The aromatic “trinity” of onion, celery, and bell peppers, along with fresh garlic and jalapeño, forms the essential backbone of its authentic Cajun taste, ensuring every spoonful is packed with complexity.
Prepare for a rich, robust, and deeply satisfying main dish. Each serving offers a delightful combination of textures: tender pieces of chicken, plump, juicy shrimp, and smoky slices of andouille sausage, all enrobed in perfectly cooked, tomato-infused long-grain white rice. The vibrant bell peppers and a subtle kick from jalapeño and cayenne balance the savory notes, making this a truly celebratory meal that will be the star of your table.
Customization & Variations
While this recipe offers a classic combination, feel free to adjust to your preference. For extra heat, you can leave some seeds in the jalapeño or add a touch more cayenne pepper. If you want to focus on specific proteins, you could increase the shrimp quantity, or use only chicken and sausage, adjusting proportions as desired. Remember, the core trinity and spices are key to the authentic flavor.
Perfect for a festive dinner party, a hearty lunch, or a cozy winter evening, this American comfort food is designed to feed a crowd. Serve hot, garnished with fresh Italian parsley and sliced green onion, with a dash of your favorite hot sauce on the side for those who crave an extra kick.