Description
A hearty and flavorful New Orleans classic combining tender chicken, savory andouille sausage, and succulent shrimp with perfectly seasoned rice in one convenient pot. This authentic Cajun dish delivers a delightful blend of smoky, spicy flavors in every bite.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 8 ounces andouille sausage, cut into 1/4 inch slices
- 1 pound boneless skinless chicken, cut into 1 inch pieces
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 14 ounces crushed tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup uncooked white rice (long or short grain – do not use quick cooking rice)
- 2 cups chicken broth
- 1 pound medium or large shrimp, peeled and deveined
- Scallions for garnish
Instructions
- Brown the Meats: Heat oil over medium heat in a large Dutch oven. Add the cut sausage and chicken to the Dutch oven and sear until lightly golden, about 5 minutes. This initial browning creates a foundation of rich flavor for the entire dish, as the caramelization of the proteins develops depth and complexity.
- Sauté the Vegetables: Add the onion, peppers, and celery and cook until the onion is translucent and soft, stirring frequently. These aromatic vegetables, known as the “holy trinity” in Cajun cooking, form the essential flavor base of the jambalaya and should be cooked until they’re tender and fragrant.
- Add Garlic: Add the garlic and cook for 1 minute, stirring frequently to make sure it doesn’t burn. Garlic burns quickly and can become bitter, so this brief cooking time allows it to release its aroma while preventing scorching.
- Incorporate Seasonings: Stir in the crushed tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper until incorporated. This mixture of spices gives jambalaya its characteristic Cajun flavor profile, blending earthy, smoky, and spicy notes that permeate each grain of rice.
- Cook the Rice: Add the white rice and chicken broth and bring the mixture to a boil. Then reduce the heat to medium low and cover. Allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes. The rice will absorb the flavored broth and expand, creating the hearty base of the dish while soaking up all the savory elements from the meats and vegetables.
- Finish with Shrimp: Stir in the shrimp, cover again, and let simmer for another 5 minutes, or until the shrimp are cooked (about 4 to 7 minutes depending on the size of your shrimp). Shrimp cook quickly and are added last to prevent overcooking and ensure they remain tender and juicy in the final dish.
Notes
- Storage: Place leftovers in an airtight container and store in the refrigerator for up to 4 days.
- Freezing: Can be frozen for up to 3 months, though texture may change. Thaw in the refrigerator before reheating in a skillet for best results.
- Celery Substitution: Celery can be omitted while maintaining authentic flavor.
- Sausage Alternatives: Mexican chorizo or any smoked pork sausage works well instead of andouille. The dish remains flavorful even without sausage.
- Spice Shortcut: Replace individual spices (paprika, oregano, basil, pepper, thyme, and cayenne) with 2 tablespoons of Cajun seasoning.
- Broth vs. Stock: Chicken stock can be substituted for chicken broth with minimal flavor difference.
- Shrimp Doneness: Shrimp are cooked when they turn from translucent to opaque pink.
- Liquid Adjustments: If rice needs more cooking time but liquid is absorbed, add additional broth 1/2 cup at a time.
- Brown Rice Substitution: Can use brown rice by increasing liquid to 3 cups and extending cooking time to about 45 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 145mg
