Jambalaya

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• The Trinity. Green bell pepper, celery, and onion make up the “trinity” of Cajun and Creole cuisine.
• Chicken. While many jambalaya recipes use chicken breasts, I prefer to use boneless skinless thighs because they have better flavor and are more economical.
• Andouille. This smoked sausage lends great flavor to jambalaya. I use pork andouille, but you can also use chicken andouille. If you can’t find andouille, you can also use chorizo, kielbasa, or hot dogs.
• Shrimp. I used U26-sized shrimp but you really can use any size you like.
• Creole seasoning. Tony Chachere’s creole seasoning is a good one. If you can’t find it, you can purchase another creole seasoning, or cajun seasoning, such as Slap Ya Mama. You can also make your own cajun spice blend which will also give you greater control over sodium levels.
• Tomato sauce. I recommend using canned tomato sauce but you can also use crushed tomatoes. The addition of tomatoes makes this creole, not cajun.
• Chicken stock. Use homemade chicken stock or a stock made from a low-sodium chicken base.
• Garnish. Parsley and/or green onion (not pictured) can be used to garnish at the end and add freshness.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Dice one medium onion, 1 large green bell pepper, and 2 ribs of celery. Mince 3 green onions (if using), and 6 cloves of garlic. Slice 12 ounces of andouille sausage into 1/4″ (or thinner) slices. Cut 1 pound of boneless skinless chicken thighs into bite-sized pieces and pat them very dry with paper towels, then season with 1 tablespoon of creole seasoning. (Photo #1)

2. Heat a large Dutch oven to medium heat with 3 tablespoons of olive oil and add the chicken. Cook until it’s browned on all sides, then remove it with a slotted spoon and place on a plate. (Photo #2)
3. Add the andouille and cook for a few minutes or until browned, then remove and place on the same plate as the chicken and tent with foil to keep it warm. (Photo #3)

4. To the same pot, add the onions, peppers, celery, and a pinch of salt and saute until soft, about 12-15 minutes. If the pot starts to burn at all, add a few ounces of water and use a wooden spoon to dislodge any brown bits from the bottom of the pot. (Photo #4)
5. Add the garlic and cook for another 2 minutes or until fragrant. (Photo #5)

6. Add 1 1/2 cups of long-grain white rice to the pot and mix well to coat each kernel with the oil/fat in the pot. (Photo #6)
7. Return the sausage and chicken to the pot and add 2 large bay leaves, 1 teaspoon of dried oregano, 14 ounces of tomato sauce, and 2 1/4 cups of low-sodium chicken stock. If you are using homemade cajun seasoning or creole season, add 3/4 teaspoon of kosher salt. If using a store-bought brand, you may want to omit the salt as these tend to contain a lot of sodium. Turn the heat up to high and bring the mixture to a boil. Scrape the bottom of the pot with a wooden spoon to dislodge the brown bits. (Photo #7)

8. Once boiling, turn the heat to low. With a wooden spoon gently scrape the bottom to make sure there’s no sticking, then cover with a lid and cook the rice until just tender but not mushy, about 25 minutes. At the halfway point, remove the lid and gently stir the rice once more so there’s no sticking. Note: Overmixing will release starch from the rice and make the jambalaya sticky. That being said, one stir at the halfway point really is needed to prevent a ton of sticking. (Photo #8)
9. While the jambalaya is cooking, season a 1/2 pound of large shrimp with 2 teaspoons of creole or cajun seasoning. Heat a large pan to medium heat and add the olive oil. Once simmering, add the shrimp and cook for 1 minute per side or until the shrimp are almost cooked, then remove the shrimp and place on a plate tented with foil. (Photo #9)

10. Once the rice is tender, uncover the pot and add the shrimp. Fluff the rice with a fork, top it with parsley and green onion, and serve immediately. Enjoy! (Photo #10)