Jambalaya
Yield: 8 servings
Calories: 497kcal
Jambalaya is an appetizing mix of bold creole spices, long grain rice, vegetables, shrimp, chicken, and andouille sausage.
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts, 1" cubes
- 2 teaspoons kosher salt, divided
- 1 tablespoon (15 ml) vegetable oil
- 12 ounces andouille sausage, 4 pieces, ½" thick slices
- 2 cups (260 g) yellow onion, ¼" dice
- 1 cup (140 g) red bell pepper, ¼" dice
- 1 cup (140 g) green bell pepper, ¼" dice
- 1 cup (130 g) celery, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons chopped thyme, or 1 teaspoon dried
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 dried bay leaves
- 2 cups (400 g) long grain white rice
- 1 ½ cups (350 g) diced canned tomatoes, reserve 1 cup of liquid
- 3 cups (720 ml) unsalted chicken stock, or broth
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 pound (454 g) shrimp, 16/20 count, peeled and deveined
- 1 tablespoon (3 g) sliced green onions
Special Equipment
Instructions
- Season the Chicken - In a medium bowl, combine the cubed chicken and ½ teaspoon of salt.
- Cook the Chicken - Heat a large dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the vegetable oil. Spread the chicken into a single layer. Sear for 2 minutes, then stir and cook another 2 minutes until no longer pink. Transfer to a bowl.
- Cook the Sausage - Add the slices to the pot in a single layer and sear for 2 minutes. Stir and cook for another 2 minutes. Transfer to the same bowl as the chicken.
- Saute the Vegetables - Reduce the heat to medium. Add onions, red and green bell pepper, celery, and garlic. Stir and cook for 3 minutes.
- Add the Spices - Add 1 ½ teaspoon kosher salt, thyme, black pepper, chili powder, cayenne pepper powder, and bay leaves. Stir and cook until vegetables are softened, 3 minutes.
- Brown the Rice - Add the rice. Stir and cook to lightly brown, 3 minutes.
- Simmer - Add the diced tomatoes, chicken, and sausage, stir to combine. Add 1 cup reserved tomato juice, chicken stock, and Worcestershire sauce. Bring to a boil and then reduce to a simmer—cover and cook for 10 minutes.Gently stir to scrape the bottom, cover, and cook for 10 minutes. Stir, cover, and cook for an additional 10 minutes.
- Add the Shrimp - Stir the pot and place the shrimp in a single layer on top—cover and cook for 5 minutes.
- Serve - Season with salt, pepper, or chili spices to taste. Garnish with green onions. Serve hot.
Notes
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Containers or bags can be frozen for up to 3 months.
- Reheating: Cover and microwave on high setting in 30-second intervals until warmed through.
Nutrition
Calories: 497kcal | Carbohydrates: 52g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1189mg | Potassium: 905mg | Fiber: 4g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 49.7mg | Calcium: 299mg | Iron: 8.4mg
Recipe Link
Recipe Video