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Jambalaya is a hearty, flavorful dish that brings the vibrant tastes of Louisiana right to your kitchen. Packed with chicken, andouille sausage, and shrimp, this one-pot wonder is perfect for a cozy family dinner or a lively gathering. The cajun seasoning and fresh vegetables meld together, creating a symphony of flavors that will have everyone coming back for seconds. Let's dive into this delicious recipe and bring a bit of the bayou to your table.
Jambalaya Recipe
Ingredients:
- 1 lb chicken breast, diced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 2 cups long grain rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tsp cajun seasoning
- 1 tsp thyme
- 2 pcs bay leaves
- to taste salt and pepper
Instructions:
- In a large pot, cook the chicken and sausage over medium heat until browned. Remove and set aside.
- In the same pot, sauté the onion, bell pepper, celery, and garlic until tender.
- Stir in the rice, chicken broth, diced tomatoes, cajun seasoning, thyme, and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add the shrimp, chicken, and sausage back to the pot. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
- Season with salt and pepper to taste. Serve hot.
What You Will Need
Read more: Jambalaya Casserole Recipe
What you will need to make jambalaya
- Chicken breast: Adds a tender, juicy protein base, absorbing the spices and flavors perfectly.
- Andouille sausage: Provides a smoky, spicy kick that defines jambalaya's unique taste.
- Shrimp: Brings a sweet, briny flavor, balancing the dish's richness.
- Onion: Essential for a savory, aromatic base, enhancing overall depth.
- Bell pepper: Adds sweetness and color, complementing the other vegetables.
- Celery: Offers a subtle crunch and earthy flavor, crucial for texture.
- Garlic: Infuses a pungent, aromatic depth, elevating the dish's complexity.
- Long grain rice: Absorbs all the flavors, providing a hearty, filling base.
- Chicken broth: Adds moisture and rich, savory undertones, binding everything together.
- Diced tomatoes: Contributes acidity and sweetness, balancing the spices.
- Cajun seasoning: Delivers the signature heat and spice, defining jambalaya's flavor profile.
- Thyme: Adds a subtle, earthy note, enhancing the dish's complexity.
- Bay leaves: Infuse a mild, herbal aroma, rounding out the flavors.
Tools and Instruments Required
What tools/instruments will be needed to make Jambalaya Recipe
- Large pot: Essential for cooking the chicken, sausage, and rice together, ensuring even heat distribution and proper melding of flavors.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, helping to mix everything thoroughly.
- Cutting board: Necessary for chopping vegetables and dicing chicken, keeping your workspace organized and clean.
- Chef’s knife: Crucial for efficiently cutting chicken, sausage, and vegetables, ensuring uniform pieces for even cooking.
- Measuring cups: Important for accurately measuring rice, broth, and seasonings, ensuring the right balance of flavors.
- Tongs: Useful for handling and turning chicken and sausage pieces, making sure they brown evenly without burning.
Jambalaya Recipe
A hearty and flavorful dish from Louisiana, packed with meats, seafood, and vegetables.
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Ingredients:
Main Ingredients
- 1 lb chicken breast, diced
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 2 cups long grain rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 tsp Cajun seasoning
- 1 tsp thyme
- 2 pcs bay leaves
- to taste Salt and pepper
Instructions:
- 1. In a large pot, cook the chicken and sausage over medium heat until browned. Remove and set aside.
- 2. In the same pot, sauté the onion, bell pepper, celery, and garlic until tender.
- 3. Stir in the rice, chicken broth, diced tomatoes, Cajun seasoning, thyme, and bay leaves. Bring to a boil.
- 4. Reduce heat, cover, and simmer for 20 minutes.
- 5. Add the shrimp, chicken, and sausage back to the pot. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
- 6. Season with salt and pepper to taste. Serve hot.
Notes:
You can adjust the spice level by adding more or less Cajun seasoning.
Read more: Instant Pot Jambalaya Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 150mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the chicken, sausage, and shrimp as directed.
- Sauté the veggies and garlic.
- Combine everything except shrimp, chicken, and sausage in a large pot.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat on the stove, adding shrimp, chicken, and sausage.
Freezing Instructions
- Cook the chicken, sausage, and shrimp as directed.
- Sauté the veggies and garlic.
- Combine everything except shrimp, chicken, and sausage in a large pot.
- Let it cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat on the stove, adding shrimp, chicken, and sausage.
Using andouille sausage in jambalaya not only adds a smoky flavor but also pays homage to its origins in Louisiana's Creole and Cajun cooking.
Frequently Asked Questions
FAQ:
How spicy is this jambalaya?
The level of spice depends on the cajun seasoning. Adjust to your taste.
Can I use brown rice instead of white rice?
Yes, but it may require a longer cooking time and more broth.
Can I make this dish ahead of time?
Absolutely, jambalaya often tastes better the next day after flavors meld.
What can I substitute for andouille sausage?
Smoked sausage or chorizo works well as a substitute.
Can I freeze leftovers?
Yes, jambalaya freezes well for up to three months.
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