Jambalaya Recipe
Ingredients
- 3 tablespoon olive oil
divided
- 1 pound Andouille sausage)
(or any smoked sausage
- 1.5 pounds boneless skinless chicken breasts or thighs
chopped into 1-inch cubes
- 3 tablespoon Cajun seasoning
divided and adjusted to suit your own personal taste/heat preference
- 2 medium yellow onions
diced
- 1 green bell pepper
seeded and diced
- 1 red bell pepper
seeded and diced
- 3 stalks celery
diced
- 6 cloves garlic
minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
optional
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 can diced/crushed tomatoes
14 ounce
- 2 teaspoon Worcestershire sauce
- 1.5 cups uncooked long-grain white rice
- 2.75 cups low sodium chicken broth
- 1 cup okra)
thinly sliced (or 1 tsp file powder
- 1 pound raw shrimp
peeled and deveined
- fresh chopped parsley
to garnish
- chopped green onion
to garnish
Directions
- 1
Preheat oven to 350 degrees F (180 degrees C).
- 2
Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
- 3
Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
- 4
To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
- 5
Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
- 6
Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid
- 7
Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note - how to cook your rice in the oven).
- 8
As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
- 9
When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
- 10
Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!
Jambalaya Recipe
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About this Recipe
Craving a taste of Louisiana that's both deeply flavorful and surprisingly easy to make? This Jambalaya recipe delivers true Cajun/Creole comfort in one irresistible pot, perfect for any home cook looking to bring authentic Southern flavors to their table.
What sets this Jambalaya apart is its robust flavor foundation, meticulously built from the ground up. You'll layer the savory depths of Andouille sausage and tender chicken with the vibrant essence of the 'holy trinity'—finely diced onion, bell pepper, and celery—all expertly seasoned with classic Cajun spices. This method ensures every spoonful is packed with a complex, satisfying taste.
Expect a symphony of textures and tastes in this hearty dish. The long-grain white rice cooks to fluffy perfection, absorbing all the rich, spicy broth, while the chicken, sausage, and succulent raw shrimp provide satisfying bites throughout. The aromatic blend of garlic, Italian seasoning, and a kick from red pepper flakes, balanced by the bright tang of diced/crushed tomatoes and Worcestershire sauce, creates a truly unforgettable experience. This naturally gluten-free dish (when checking seasoning labels) will fill your home with an inviting aroma, promising a meal that's both comforting and exciting.
Feel free to customize this classic Jambalaya to suit your pantry or preferences. You can easily swap boneless, skinless chicken breasts for thighs to add richness, or use any smoked sausage if Andouille is hard to find. Adjust the Cajun seasoning and the optional cayenne pepper to achieve your ideal level of heat. If you don't have fresh okra, a teaspoon of file powder makes an excellent traditional thickening agent and flavor enhancer.
This Jambalaya is a complete, satisfying meal on its own, ideal for feeding a crowd at a gathering or enjoying a cozy family dinner. Serve it hot, garnished generously with fresh chopped parsley and vibrant chopped green onion for a final flourish of freshness and color.