Delicious bowl of jambalaya garnished with green onions and spices

Jambalaya

ByCasey Monroe

why make this recipe

Jambalaya is a classic dish that brings a taste of Louisiana right to your kitchen. It combines rice, meat, and vegetables, making it a hearty meal that’s perfect for families or gatherings. It’s not only flavorful but also versatile, allowing you to add your favorite proteins or adjust spice levels. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious result.

how to make Jambalaya

Ingredients :

  • 4 bone-in, skin-on chicken thighs (about 1 3/4 lbs)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 13 oz Andouille sausage, sliced 1/4 inch thick
  • 1 medium yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups chicken broth
  • 1 8 oz bottle clam juice
  • 1 14.5 oz can diced tomatoes, well drained
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2 cups converted long-grain white rice
  • 1 lb extra-large shrimp (peeled, deveined, tails removed)
  • 3 tablespoons fresh chopped parsley (optional)

Directions :

  1. Adjust an oven rack to the lower middle position and preheat to 350°F (175°C).
  2. Season the chicken all over with salt and pepper.
  3. Heat oil in a large Dutch oven or heavy oven-proof pot over medium-high heat. Brown the chicken on both sides, about 8 minutes total, then transfer to a bowl.
  4. Add sausage to the pot and cook until lightly browned, about 5 minutes, then add to the bowl with chicken.
  5. Add onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 more minute.
  6. Add chicken broth, clam juice, diced tomatoes, thyme, and cayenne pepper. Stir to scrape up any brown bits. Add chicken and sausage back to the pot and bring to a simmer. Cover and cook over medium-low heat for 20 minutes.
  7. Add rice and stir to combine. Cover pot and place in the oven, cooking until the rice is tender and all liquid is absorbed, about 25 minutes. Stir once halfway through.
  8. Transfer chicken to a board, stir shrimp into the rice mixture, cover, and cook in the oven until shrimp are opaque, 5 to 7 minutes. Pull chicken off the bones and discard skin and bones.
  9. Stir in pulled chicken and parsley (if using) into the rice, taste and adjust seasoning. Cover and let sit until heated through, about 5 minutes. Serve.

how to serve Jambalaya

Jambalaya can be served hot directly from the pot. You can garnish it with fresh parsley for an extra touch. It’s excellent on its own, but it can also be accompanied by a side salad or crusty bread for a fuller meal. Don’t forget to provide hot sauce on the side for those who enjoy a little extra spice!

how to store Jambalaya

To store leftover Jambalaya, let it cool to room temperature. Transfer it to an airtight container and place it in the fridge. It can keep for up to 3 days. For longer storage, consider freezing it. Just make sure to use a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.

tips to make Jambalaya

  • For added flavor, try marinating the chicken in spices or sauce a few hours before cooking.
  • Use homemade chicken broth for richer taste.
  • If you like it spicier, feel free to add more cayenne pepper or include chopped jalapeños.
  • You can substitute other proteins like crawfish, chicken sausage, or even veggies for a meatless version.

variation

Jambalaya can be made with seafood, such as crab or mussels, instead of or in addition to shrimp. You can also create a vegetarian version using a variety of vegetables and vegetable broth to keep it delicious.

FAQs

  1. Can I make Jambalaya in advance?
    Yes, you can make it ahead of time. Just store it in the fridge and reheat when you’re ready to serve.

  2. What other proteins can I use in Jambalaya?
    Besides chicken and shrimp, you can use sausage, andouille, crawfish, or even tofu for a vegetarian version.

  3. Is Jambalaya spicy?
    It can be adjusted to your taste. The recipe includes cayenne pepper, but you can reduce the amount or omit it for a milder dish.