Classic Jambalaya

Classic Jambalaya

from allourway.com
Main Course
70 min
491 kcal / serving

This authentic Creole Jambalaya recipe has all the traditional flavors of Louisiana cuisine! It’s a one-pan dish cooked on the stove and oven for the best results!

Ingredients

  • 1 tablespoonvegetable oil
  • 6 oz.smoked bacon (chopped (180g))
  • 7 oz.andouille or smoked sausage (sliced 1.5"-inch thick (200g))
  • 10 oz.chicken thigh (skinless boneless, cut into 1"-inch thick (300g))
  • 12 largeraw shrimp/prawns (peeled with or without tails. )
  • 4 largegarlic cloves (minced)
  • 1 tbspbutter (15g)
  • 1 largeonion (diced)
  • 2celery ribs (diced )
  • 2 mediumgreen bell peppers (diced)
  • 1 ¼ cupslong grain rice (uncooked)
  • 2 ½ cupslow-sodium chicken broth or stock (see notes)
  • 6 ½ ozcrushed canned tomatoes (200g))
  • 2 tbsptomato paste
  • 2 tspfresh thyme (chopped or 1 tsp. dried thyme )
  • 2 tbspslap ya mama/ cajun seasoning (you might to adjust this to your spice liking. )
  • 1 cupgreen onions (sliced plus more for garnish and serving)

Directions

  1. 1

    Preheat oven to 350 °F.

  2. 2

    Heat oil in a Dutch oven or heavy deep skillet over medium high heat.

  3. 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. 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. 5

    Sear shrimp in the pan for 1½ minutes on each side. Transfer to a second bowl. and reserve until later.

  6. 6

    Add butter, then garlic, onion, celery and bell peppers. Cook for 3 to 4 minutes or until the vegetables slightly soften.

  7. 7

    Add the rice and stir to coat the grain in the oil and butter.

  8. 8

    Pour in the chicken broth and add the canned tomatoes, tomato paste, thyme, and Cajun seasoning mix.

  9. 9

    Stir well, then add the chicken, sausages, bacon and any liquid remaining in the bowl.

  10. 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. 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. 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. 13

    Remove the pan from the oven and gently fluff the jambalaya. Garnish with green onions and serve.