Save to Pinterest This festive Creole dish combines tender chicken thighs, savory andouille sausage, and succulent shrimp cooked with a medley of onions, bell pepper, celery, and garlic. Long-grain rice steeps in a rich blend of chicken broth, diced tomatoes, smoked paprika, thyme, and cayenne, creating a hearty, aromatic meal full of vibrant flavors. Simmered to tender perfection and garnished with fresh green onions and parsley, it’s ideal for lively gatherings and celebrations.
The air in my tiny apartment kitchen was thick with the smell of paprika and simmering tomatoes, my first attempt at jambalaya bubbling away while friends knocked at the door. I had no idea what I was doing, following a recipe I had scribbled on the back of a grocery receipt from someone is checkout line conversation. That pot of rice and spices became the most requested dish at every gathering afterward, and I have been tweaking it ever since.
Last Mardi Gras, I made triple batch for a neighborhood potluck, and my neighbor is teenager asked for the recipe before she even finished her first bowl. There is something about the combination of smoky sausage, tender chicken, and sweet shrimp that makes people gather around the stove with spoons in hand.
Ingredients
- Olive oil: Creates the foundation for browning proteins and sauteing vegetables
- Chicken thighs: Stay tender through long cooking and infuse the rice with rich flavor
- Andouille sausage: The smoky, spicy backbone that makes this authentically Creole
- Shrimp: Add sweetness and a pop of color in the final minutes
- Onion, bell pepper, celery: The holy trinity that Creole cooking is built upon
- Garlic: One minute in hot oil releases its aromatic magic
- Diced tomatoes: Their juices become part of the cooking liquid for the rice
- Long-grain white rice: Absorbs all those flavors while maintaining separate grains
- Chicken broth: The liquid that carries every spice and seasoning
- Smoked paprika, thyme, oregano, cayenne: The spice blend that gives jambalaya its distinctive warmth
- Hot sauce: Optional, but traditional at the table for adjusting heat
Instructions
- Brown your proteins:
- Heat one tablespoon olive oil in a large Dutch oven over medium heat, add chicken pieces, and brown on all sides for about 5 minutes before removing with sausage. This step creates flavor compounds that will infuse the entire dish.
- Cook the sausage:
- Add andouille to the pot and cook until lightly browned, about 3 minutes, then set aside with the chicken.
- Build your base:
- Heat remaining oil, saute onion, bell pepper, and celery until softened, about 5 minutes, then stir in garlic for just 1 minute until fragrant.
- Toast the rice:
- Add rice to the pot, stirring constantly to coat each grain in the flavored oil and vegetable mixture.
- Create the simmering liquid:
- Pour in diced tomatoes with juice, chicken broth, smoked paprika, thyme, oregano, cayenne, salt, pepper, and bay leaf, then bring everything to a boil.
- Combine and cook:
- Return browned chicken and sausage to the pot, stir well, reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is just tender.
- Add the shrimp:
- Stir in shrimp, cover again, and cook for 5 to 7 minutes until they turn pink and opaque throughout.
- Finish and serve:
- Remove the bay leaf, stir in hot sauce if desired, and garnish with green onions and fresh parsley before bringing it to the table.
Save to Pinterest My friend is grandmother from Baton Rouge told me that jambalaya was originally a make-do dish, created from whatever was left after a big market day. Now it represents the best kind of cooking, where humble ingredients transform into something celebratory and unifying.
Making It Your Own
I have made this with leftover turkey after Thanksgiving, swapped in crawfish when I could find them fresh, and even used brown rice when I wanted something with more nutty depth. The method stays the same, but the soul of the dish remains.
Timing Your Celebration
The active cooking time is only about 20 minutes, but the jambalaya needs its undisturbed simmer time to work its magic. Use those quiet minutes to set the table, pour drinks, or just stand nearby and inhale the developing aromas.
Serving Up The Spirit
Put the pot right in the center of the table and let everyone serve themselves, family style. Something about a communal dish like this breaks down barriers and starts conversations.
- Serve with warm cornbread to soak up every drop
- Keep extra hot sauce on the table for the heat seekers
- Offer a simple green salad to balance the richness
Save to Pinterest Whether it is Fat Tuesday or a random Tuesday, this jambalaya brings the parade to your table. Laissez les bons temps rouler.
Common Questions
- → What type of sausage is best for this dish?
-
Andouille sausage is recommended for its smoky, spicy flavor, but smoked sausage can be substituted if unavailable.
- → Can I adjust the spiciness to suit my taste?
-
Yes, increasing cayenne pepper or adding more hot sauce will elevate the heat level to your preference.
- → Is it possible to prepare this dish using quick-cooking rice?
-
Quick-cooking rice can be used; add the shrimp during the final 5 minutes of cooking to avoid overcooking.
- → What are good side dishes to serve alongside?
-
Cornbread or a crisp green salad pair wonderfully, enhancing the meal's balance and freshness.
- → Are there any common allergens to be aware of?
-
This dish contains shellfish from shrimp and may have gluten traces depending on the sausage and broth used. Check labels carefully.
