Best Jambalaya Recipe
This authentic Creole jambalaya combines tender chicken, smoky andouille sausage, and plump shrimp in a perfectly seasoned rice dish bursting with bold Louisiana flavors. It's a one-pot wonder that feeds a crowd and tastes even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot 5-6 quarts capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Can opener
Ingredients
- 2 tablespoons vegetable oil 30ml
- 1 pound boneless, skinless chicken thighs 450g, cut into bite-sized pieces
- 12 ounces andouille sausage 340g, sliced into rounds
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 can diced tomatoes 14.5 ounces or 411g, with juices
- 3 cups chicken broth 720ml, low sodium preferred
- 1½ cups long-grain white rice 300g, uncooked
For the Seasonings
- 2 teaspoons Creole seasoning plus more to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper adjust to taste
- 2 bay leaves
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
For Finishing
- 1 pound large shrimp 450g, peeled and deveined
- 3 green onions sliced, for garnish
- ¼ cup fresh parsley chopped, for garnish
- hot sauce for serving
Instructions
- Cut chicken into 1-inch cubes, slice sausage, dice vegetables, mince garlic, and measure all spices. Refrigerate shrimp until needed.
- Heat oil in Dutch oven over medium-high heat. Season chicken with salt and pepper, brown for 3-4 minutes per side, then remove and set aside.
- Cook andouille sausage in the same pot for 4-5 minutes until browned and caramelized. Remove and set aside with chicken.
- Reduce heat to medium. Add onion, bell pepper, and celery to pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft and onions are translucent.
- Add garlic and cook for 1-2 minutes until fragrant. Pour in diced tomatoes with juices, scraping up browned bits from bottom of pot. Cook for 2-3 minutes.
- Stir in all seasonings and cook for 1 minute. Add chicken broth and bay leaves. Return chicken and sausage to pot with any accumulated juices. Bring to a boil.
- Once boiling, stir in rice, ensuring it's evenly distributed and submerged. Reduce heat to low, cover tightly, and simmer undisturbed for 20 minutes.
- Remove lid and nestle raw shrimp into rice mixture. Cover and cook for 5-7 minutes until shrimp are pink and opaque.
- Turn off heat and let rest covered for 5 minutes. Remove bay leaves, fluff with fork, adjust seasoning, and garnish with green onions and parsley. Serve with hot sauce.
Notes
- Don't skip browning the meat - those caramelized bits add incredible depth of flavor to the final dish.
- For Cajun-style jambalaya, omit the tomatoes and add an extra cup of chicken broth for a smokier, darker version.
- Keep the lid on while rice cooks - peeking releases steam and can result in undercooked rice.
- The 1:2 rice-to-liquid ratio is crucial for perfectly cooked rice. Don't add more liquid than specified.
- Watch the shrimp carefully as they cook quickly and can go from perfect to rubbery in just a minute.
- Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually improve overnight.
- Freezes beautifully for up to 3 months in portion-sized containers, though shrimp texture may soften slightly.
- Reheat on stovetop with 2-3 tablespoons chicken broth for best results, stirring occasionally over medium-low heat.
- Adjust heat level by reducing cayenne pepper and using mild andouille sausage, then let diners add hot sauce to taste.
- For seafood jambalaya, replace chicken with crawfish tails or add crab meat along with the shrimp.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 42gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 165mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 35mgCalcium: 6mgIron: 20mg
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