Classic Jambalaya Recipe

Jambalaya is a flavorful and hearty dish from Louisiana, blending influences from French, Spanish, and African cuisines. It typically includes a mix of meats, seafood, and vegetables cooked together with rice. Here’s a classic recipe for making delicious jambalaya:

Ingredients:

For the Jambalaya:

• 2 tablespoons vegetable oil
• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 pound andouille sausage, sliced (or smoked sausage)
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken stock
• 1 1/2 cups long-grain white rice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 cup frozen or fresh shrimp, peeled and deveined
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 2 green onions, sliced (for garnish)
• Hot sauce (optional, for serving)

For Optional Add-ins:

• 1 cup okra, sliced (fresh or frozen)
• 1 cup cooked, crumbled bacon

Instructions:

1. Brown the Meats:

• Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Cook Chicken: Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
• Cook Sausage: Add the sliced sausage to the pot and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.

2. Sauté the Vegetables:

• Cook Vegetables: In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
• Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Build the Jambalaya:

• Add Tomatoes: Stir in the diced tomatoes with their juice.
• Add Stock and Rice: Pour in the chicken stock and bring to a simmer. Stir in the rice.
• Season: Add thyme, paprika, cayenne pepper, oregano, and bay leaves. Season with salt and black pepper to taste.

4. Simmer the Jambalaya:

• Combine Meats: Return the browned chicken and sausage to the pot. Stir to combine.
• Cook Rice: Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. If using okra or bacon, stir them in about 10 minutes before the cooking time is up.

5. Add Shrimp:

• Add Shrimp: Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

6. Finish and Serve:

• Remove Bay Leaves: Discard the bay leaves.
• Garnish: Stir in the chopped parsley and garnish with sliced green onions.
• Serve: Serve hot, with a splash of hot sauce if desired.

Tips:

• Rice: Use long-grain white rice for the best texture. Avoid using instant rice as it will not absorb the flavors as well.
• Heat Level: Adjust the amount of cayenne pepper and hot sauce to suit your taste preference. For a milder version, reduce the cayenne pepper.
• Make Ahead: Jambalaya can be made ahead of time and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors continue to meld.

Enjoy your homemade jambalaya! It’s a satisfying, one-pot meal that’s perfect for feeding a crowd or for a comforting family dinner.