Jambalaya Recipe

Classic jambalaya with chicken, andouille sausage, shrimp, and vegetables simmered in a flavorful blend of Cajun spices, tomatoes, and rice. This one-pot Creole dish offers a hearty and spicy meal perfect for family dinners or gatherings. Includes tips for cooking rice perfectly and customizing heat levels.

Ingredients:

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers (red, yellow, green), cored and diced
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly sliced okra (optional)
• Kosher salt and freshly cracked black pepper
• Optional garnishes: chopped fresh parsley, sliced green onions, hot sauce

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Instructions:

1. Heat 1 tablespoon olive oil in a large stock pot or deep sauté pan over medium-high heat. Add the chicken and sausage, cooking for 5-7 minutes until the chicken is cooked through and the sausage is lightly browned. Remove and set aside.
2. Add the remaining 2 tablespoons olive oil to the pot. Sauté the bell peppers, celery, jalapeño, onion, and garlic for about 6 minutes until the onions soften, stirring occasionally.
3. Stir in the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne pepper, and bay leaf. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook for 25-30 minutes, stirring every 5 minutes to prevent the rice from sticking or burning, until the rice is nearly tender.
4. Add the shrimp and okra, stirring to combine. Continue to simmer and stir occasionally until the shrimp turn pink and are cooked through.
5. Stir the cooked chicken and sausage back into the pot. Remove and discard the bay leaf.
6. Season with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
7. Serve warm with optional garnishes such as fresh parsley, green onions, or hot sauce. Store leftovers in a sealed container in the refrigerator for up to 3 days.

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Why You’ll Love This Recipe

• Bold Flavors: Combines smoky sausage, tender chicken, and spicy seasoning for authentic Cajun taste.
• One-Pot Meal: All-in-one dish with protein, vegetables, and rice for easy cleanup.
• Customizable: Add or omit ingredients like okra or adjust spice levels to suit your preference.

Tips

• Stir frequently during simmering to prevent rice from sticking or burning.
• Use fresh ingredients for best flavor, especially in the veggies and shrimp.
• Adjust the heat by adding more or less cayenne and jalapeño.

Variations and Substitutions

• Substitute andouille sausage with smoked sausage or chorizo.
• Use brown rice instead of white rice, but increase cooking time and liquid accordingly.
• Swap shrimp for other seafood like crawfish or omit for a meat-only version.

FAQs

1. Can I make this recipe ahead of time?
   Yes, jambalaya stores well and can be refrigerated for up to 3 days or frozen for longer storage.
2. How spicy is this dish?
   The spice level can be adjusted by changing the amount of cayenne and jalapeño or using milder sausage.
3. Can I use pre-cooked chicken or sausage?
   Yes, add pre-cooked proteins later in the cooking process to warm through.

Serving and Suggestions

• Serve with hot sauce or a squeeze of fresh lemon for extra zest.
• Pair with crusty bread or cornbread for a filling meal.
• Garnish with fresh herbs and green onions to brighten the dish.