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Jambalaya

A tasty one-pot supper of rice, savory meats, and aromatic spices is known as jambalaya, a traditional Louisiana cuisine. This recipe combines the diverse cultural influences of Cajun and Creole cooking to provide a filling and substantial meal.

Tasting Notes

Expect a symphony of flavors in every bite – the smokiness of andouille sausage, the succulence of chicken, and the perfect blend of spices, all mingling with the comforting texture of rice. Jambalaya is a true celebration of Louisiana’s culinary heritage.

Ingredients

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) andouille sausage, sliced
  • 1 large onion, finely chopped
  • 1 bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 3 green onions, thinly sliced
  • Fresh parsley, chopped (for garnish)

Kitchen Equipment

  • Large, heavy-bottomed pot or Dutch oven with a lid
  • Wooden spoon or spatula for stirring

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
  2. Add chicken pieces and andouille sausage to the pot. Sauté until the chicken is browned on all sides.
  3. Stir in chopped onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened.
  4. Add diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Once cooked, fluff the rice with a fork. Adjust seasoning if necessary.
  7. Garnish with sliced green onions and chopped parsley before serving.

Pro Tips

  • Use a good-quality Cajun seasoning for an authentic flavor profile.
  • Allow the jambalaya to rest for a few minutes after cooking to let the flavors meld.

Variations

  • Seafood Jambalaya: Add shrimp, crawfish, or crab for a seafood twist.
  • Vegetarian Jambalaya: Replace meat with your favorite vegetables or meat alternatives.

FAQs

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time and liquid accordingly as brown rice takes longer to cook.

Can I make this ahead of time?

Absolutely! Jambalaya reheats well and often tastes even better the next day. Just store it in an airtight container in the refrigerator.

Is it spicy?

The cayenne pepper provides a mild heat, but you can adjust the spice level to suit your taste.

Yield: 6

Jambalaya

jambalaya
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) andouille sausage, sliced
  • 1 large onion, finely chopped
  • 1 bell pepper, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 3 green onions, thinly sliced
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
  2. Add chicken pieces and andouille sausage to the pot. Sauté until the chicken is browned on all sides.
  3. Stir in chopped onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened.
  4. Add diced tomatoes, rice, chicken broth, Cajun seasoning, thyme, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Once cooked, fluff the rice with a fork. Adjust seasoning if necessary.
  7. Garnish with sliced green onions and chopped parsley before serving.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 450Total Fat: 25gSodium: 1100mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 25g
Jambalaya

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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