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Jambalaya
Jambalaya, which comes from the Provençal word jambalaia, meaning “mix up,” among other potential interpretations, originated in southern Louisiana. Any variation or combination of meats is acceptable to use in jambalaya, but I love this hodgepodge of sausage, chicken, and shrimp.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8 1x
- Category: Soups
Ingredients
Scale
- 3 tablespoons olive oil
- 2 celery stalks, chopped
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 jalapeño, seeded and minced
- 4 garlic cloves, minced
- 2 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 pound andouille sausage, cut into rounds
- 3 cups chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups uncooked white rice
- 2 tablespoons Cajun or Creole seasoning
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Worcestershire sauce
- 1 pound raw shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Hot sauce, for garnish
- Green onions, sliced, for garnish
Instructions
- In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the celery, onion, bell peppers, jalapeño, and garlic and cook, stirring, for about 5 minutes.
- Add the remaining 1 tablespoon olive oil, the chicken, and the sausage and cook for 5 minutes more, until the chicken is no longer pink.
- Add the broth, tomatoes, rice, Cajun seasoning, bay leaf, thyme, cayenne, red pepper flakes, and Worcestershire sauce.
- Reduce the heat to low and simmer, stirring occasionally, for 25 to 30 minutes.
- When the rice is tender, add the shrimp and simmer until the shrimp are fully cooked and pink, 5 to 8 minutes.
- Remove the bay leaf and add salt and black pepper.
- Ladle into bowls and garnish with the hot sauce and green onions. Serve.
