Traditional Jambalaya

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
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Jambalaya is a classic dish that brings the flavors of the Gulf Coast right to your kitchen. With a mix of meats, spices, and veggies, it’s a vibrant one-pot meal that's perfect for any occasion. Let's dive in and create a hearty, soul-warming masterpiece!

Ingredients for Traditional Jambalaya

The backbone of our dish starts with chicken thighs which add a rich meaty flavor. Andouille sausage brings in a spicy, smoky essence that’s quintessential to jambalaya. For a touch of the sea, we’ve got shrimp, offering sweetness and a firm texture. Vegetable oil helps brown the meats and sauté the veggies, adding depth to the overall flavor. The trinity of Creole cooking—onion, bell pepper, and celery—is the aromatic base. Garlic infuses its unmistakable aroma, enhancing every bite. Long-grain rice absorbs all the delicious flavors, while chicken broth cooks it to perfection. Diced tomatoes add a tangy, juicy element. Creole seasoning, dried thyme, and a hint of cayenne pepper create a symphony of spices. Bay leaves provide earthy notes, rounding off the dish. Finally, salt and pepper allow you to season perfectly, and green onions and parsley offer a fresh garnish.

Tips & Tricks

  • For an extra smoky flavor, try grilling the sausage before slicing and adding it to the pot.
  • Adjust the spice level by altering the amount of cayenne pepper to your preference.
  • To prevent your shrimp from overcooking, make sure they’re the last addition to your pot.

Serving Suggestions

This jambalaya is a meal in itself, but for a little extra flair, serve it with a side of cornbread or a simple green salad. A crisp, cold glass of white wine or a light beer pairs wonderfully with the spicy, savory flavors of the dish.

Frequently Asked Questions

Can I use brown rice instead of long-grain rice?
Yes, but you’ll need to adjust the cooking time and liquid as brown rice takes longer to cook.
What if I don’t have andouille sausage?
Any smoked sausage will work, though the flavor profile might differ slightly.
How can I make this dish vegetarian?
Replace the meats with plant-based sausages and add extra vegetables like zucchini or mushrooms.

Traditional Jambalaya Recipe Walkthrough

Start by grabbing your trusty Dutch oven and heat up a tablespoon of oil over medium-high. Once shimmering, lay down the chicken thighs. Let them sear and brown on each side for about five minutes. This step locks in flavor and gives them a nice golden crust. Once browned, remove them and set them aside.

In the same pot, toss in the andouille sausage slices. They’ll render out some fat which is liquid gold for our dish. Cook them until they’re nicely browned, then remove and set these aside as well.

Now, add the remaining oil to the pot and toss in the onions, bell pepper, and celery. Sauté this holy trinity for around five minutes until they've softened and released their aromas. Stir in the minced garlic, letting it cook for just a minute. You’ll know it’s ready when your kitchen smells divine.

Next, add the rice straight into the pot. Stir it frequently for about three minutes to toast it lightly. This step adds a nutty flavor that’ll carry through the dish. Now, pour in the chicken broth, diced tomatoes (juice and all), Creole seasoning, thyme, cayenne, and the bay leaves. Return the browned chicken and sausage to the pot as well. Bring this mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Patience is key here as the rice absorbs all that flavor.

After 20 minutes, lift the lid and lay the shrimp on top of the rice mixture. Cover it again and let everything cook for another 10 minutes. The shrimp should be pink and opaque by the end, and the rice tender.

When it’s all done, take the pot off the heat and let it sit for about five minutes. This rest period helps everything settle. Fluff it all up with a fork, then garnish with chopped green onions and parsley for a pop of color and freshness.

Why You'll Love This Recipe

  • Perfect balance of flavors with a mix of spicy, savory, and fresh ingredients.
  • A one-pot wonder, making cleanup a breeze.
  • Customizable to suit your taste or dietary needs.
  • Packed with protein from chicken, sausage, and shrimp.
  • It's a crowd-pleaser that's great for gatherings or weeknight dinners.

Ingredients

1 lb chicken thighs (boneless, skinless)
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
2 tbsp vegetable oil
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 cups long-grain rice
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 tsp Creole seasoning
1 tsp dried thyme
1/2 tsp cayenne pepper
2 bay leaves
Salt and pepper to taste
2 green onions, chopped for garnish
Fresh parsley, chopped for garnish

Step-by-step Instructions

1. Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Cook chicken until browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, add sausage slices and cook until browned. Remove and set aside.
3. Add remaining oil and sauté onion, bell pepper, and celery until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute.
5. Add rice and cook, stirring frequently, until lightly toasted, about 3 minutes.
6. Stir in chicken broth, tomatoes with juice, Creole seasoning, thyme, cayenne, bay leaves, and browned meats. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes.
8. Add shrimp on top of the mixture, cover again, and cook for another 10 minutes until the shrimp are cooked through and rice is tender.
9. Remove from heat, let sit 5 minutes, then fluff with a fork. Garnish with green onions and parsley before serving.

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