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Louisiana Jambalaya Recipe

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4.1 from 10 reviews

A hearty and flavorful Louisiana Jambalaya featuring andouille sausage, chicken, shrimp, and a blend of aromatic spices simmered with rice and vegetables to create a classic Creole dish perfect for any occasion.

Ingredients

Meat and Seafood

  • 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 and 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 Meat: Heat oil over medium heat in a large dutch oven. Add the andouille sausage and chicken pieces, frying until lightly seared, about 5 minutes, to develop flavor and texture.
  2. Cook 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 prevent sticking.
  3. Sauté Garlic: Add the minced garlic and cook for 1 minute, until fragrant, ensuring it does not burn.
  4. Add Tomatoes and Spices: Stir in the crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Mix well to evenly distribute the spices throughout the mixture.
  5. Add Rice and Broth: Stir in the uncooked white rice followed by the chicken broth, combining them thoroughly with the other ingredients.
  6. Simmer the Jambalaya: Bring the mixture to a boil. Then reduce the heat to medium-low, cover the dutch oven, and allow it to simmer until the rice is just cooked, about 20 minutes. Stir every few minutes to prevent rice from sticking to the bottom.
  7. Add Shrimp: Stir in the peeled and deveined shrimp evenly into the pot.
  8. Cook Shrimp: Cover again and simmer for another 5 minutes, or until the shrimp are cooked through and opaque, depending on their size.
  9. Serve: Optionally, top with chopped green onions before serving for added freshness and color.

Notes

  • Use long or short grain white rice but avoid quick-cooking rice to achieve the perfect texture.
  • You can substitute chicken thighs for breasts for a juicier result.
  • The andouille sausage adds a smoky flavor, but you can replace it with another smoked sausage if unavailable.
  • Adjust cayenne pepper to taste depending on your preferred spice level.
  • Stirring during simmering helps prevent the rice from sticking or burning on the bottom of the pot.

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