Description
A flavorful and hearty Creole jambalaya featuring tender chicken, smoky andouille sausage, fresh vegetables, and succulent shrimp, cooked together with spices, tomatoes, and rice to create a classic Louisiana-inspired one-pot meal.
Ingredients
Meats
- 1/2 lb chicken (breast or thighs), diced
- 6 oz smoked andouille sausage (or other spicy smoked sausage), sliced
- 6 oz raw shrimp (prawns)
Vegetables & Aromatics
- 1/2 onion, diced
- 1 pepper (combination like 1/2 red, 1/2 yellow or any colors), diced
- 1 rib celery, diced
- 2 cloves garlic, finely chopped or crushed
Pantry & Spices
- 1 tbsp vegetable oil (approximate)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1 pinch cayenne pepper (adjust to taste)
- 1/2 tsp tomato paste (or tomato puree)
- 1 cup rice (Basmati recommended)
- 1 bay leaf
- 14 oz crushed tomatoes (1 can)
- 2 cups chicken stock (may need slightly less)
Instructions
- Prepare Ingredients: Dice the chicken into bite-sized pieces and slice the sausage. Dice the onion, peppers, and celery into small pieces, and finely chop or crush the garlic.
- Brown the Meats: Warm the vegetable oil in a wide, heavy-based pan over medium-high heat. Add the chicken and brown thoroughly until cooked through. Remove chicken and set aside. Lightly brown the sliced andouille sausage for a couple of minutes.
- Sauté Vegetables: Add the diced onion, peppers, and celery to the pan with the sausage. Reduce heat as needed and add a bit more oil if necessary. Cook, stirring occasionally, for a few minutes until softened but not burnt. Add the garlic and cook until all vegetables are tender, about 5 minutes total.
- Add Spices and Liquids: Stir in thyme, oregano, paprika, cayenne pepper, and tomato paste. Cook for 1-2 minutes to release flavors. Then add crushed tomatoes and chicken stock. Bring the mixture to a simmer.
- Cook Rice: Add the rice and bay leaf to the simmering mixture. Lower the heat to maintain a gentle simmer, not boiling strongly. Cook for approximately 20 minutes, stirring occasionally. Depending on rice type and pan, cooking times may vary; partially covering the pan can help cook rice evenly and speed the process.
- Cook Shrimp and Combine: When the rice is nearly tender, add the raw shrimp if not pre-cooked, pressing them gently under the rice mixture to help cook through. Return the chicken (and shrimp if pre-cooked) to the pan. Stir gently to combine and cook until shrimp are opaque and cooked through.
- Serve: Once shrimp are cooked and all ingredients are heated through, remove bay leaf and serve the jambalaya hot.
Notes
- You can cook shrimp ahead of time during the browning stage if preferred or add them raw towards the end to cook in the rice mixture.
- Adjust cayenne pepper amount to control spice level.
- Basmati rice works well, but other long-grain rice varieties can be used. Cooking times may vary.
- Partially covering the pan during rice cooking helps speed up the process and cook evenly.
- Use a wide, heavy-based pan or skillet to ensure even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Louisiana
