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Louisiana Jambalaya Recipe

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4.1 from 11 reviews

Louisiana Jambalaya is a flavorful and hearty Creole dish inspired by French and Spanish cuisines, featuring a delicious blend of sausage, chicken, shrimp, vegetables, and spices cooked together with rice for a satisfying one-pot meal perfect for family dinners.

Ingredients

Protein

  • 8 ounces andouille sausage, cut into ¼ inch slices
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 pound shrimp, peeled and deveined

Vegetables

  • 1 yellow onion, finely diced
  • 1 green bell pepper, seeds removed and diced
  • 1 red bell pepper, seeds removed and diced
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • Chopped green onion (for topping, optional)

Pantry & Spices

  • 1 tablespoon cooking oil
  • 14 ounce can crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup uncooked white rice (long or short grain – not quick cooking)
  • 2 cups chicken broth

Instructions

  1. Heat and sear proteins: Heat the cooking oil over medium heat in a large dutch oven. Add the sliced sausage and chicken pieces, frying them until lightly seared on all sides, about 5 minutes.
  2. Sauté vegetables: Add the diced onion, green and red bell peppers, and chopped celery to the pot. Cook until the onion becomes soft and translucent, stirring occasionally to combine flavors.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
  4. Add tomatoes and spices: Pour in the crushed tomatoes and sprinkle in the smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir well to incorporate all ingredients evenly.
  5. Add rice and broth: Stir in the uncooked white rice and chicken broth, mixing thoroughly to combine with the tomato and spice mixture.
  6. Simmer rice mixture: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 20 minutes, stirring every few minutes until the rice is just cooked and has absorbed most of the liquid.
  7. Add shrimp and finish cooking: Stir in the peeled and deveined shrimp. Cover again and allow the jambalaya to simmer for another 5 minutes or until the shrimp are fully cooked and opaque.
  8. Serve and garnish: Optionally top with chopped green onions for added freshness and serve hot.

Notes

  • Use andouille sausage for authentic smoky flavor; substitute with smoked sausage if unavailable.
  • Adjust cayenne pepper to control the level of spiciness.
  • Stir occasionally during the simmering stage to prevent the rice from sticking to the bottom.
  • For a vegetarian version, omit meats and use vegetable broth, adding extra vegetables or plant-based protein.
  • Leftovers taste even better the next day as flavors develop.

Find it online: https://bitezly.com/louisiana-jambalaya-recipe-2/