Jambalaya Recipe

Brown the sausage. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook for 1-2 minutes per side, until browned. Transfer to a plate, leaving the flavorful drippings in the pot.
1 tablespoons olive oil, 1 pound Andouille sausage
Season the chicken. In a large bowl, toss the chicken pieces with 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ½ teaspoon black pepper until evenly coated.
1½ pounds boneless, skinless chicken thighs, 1 tablespoons cajun seasoning, ½ teaspoon salt, ½ teaspoon black pepper
Cook the chicken. Add 1 tablespoon olive oil to the same pot over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until lightly browned and cooked through to an internal temperature of 165°F. Transfer to the plate with the sausage.
1 tablespoons olive oil
Sauté the vegetables. Reduce the heat to medium-low and add 1 tablespoon olive oil. Stir in the onions, red and green bell peppers, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
1 tablespoons olive oil, 2 medium yellow onions, 1 green bell pepper, 1 red bell pepper, 3 stalks celery
Add the garlic and seasonings. Stir in the minced garlic, 2 tablespoons Cajun seasoning, ½ teaspoon salt, ½ teaspoon black pepper, and Italian seasoning. Add the cayenne pepper and red pepper flakes, if using. Cook for 1 minute, stirring constantly, until fragrant.
2 tablespoons cajun seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 6 cloves garlic, ½ teaspoon cayenne pepper, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes
Add the tomatoes. Pour in the diced or crushed tomatoes and Worcestershire sauce. Stir well, scraping the bottom of the pot to release any browned bits left from cooking the sausage and chicken.
1 (14 ounce) can diced or crushed tomatoes, 2 teaspoons Worcestershire sauce
Add the rice and broth. Stir in the uncooked long-grain white rice, followed by the chicken broth. Remember: If using Mahatma Extra-Long-Grain White Rice, do not rinse it beforehand. If using jasmine rice, rinse and drain thoroughly before adding. Stir gently to distribute the rice evenly, then bring the mixture to a boil.
1½ cups uncooked long-grain white rice, 2¾ cups low sodium chicken broth
Cook the rice until nearly tender. Choose one of the following methods:
Stovetop Method: Reduce the heat to low and cover the pot with a tight-fitting lid. Cook for approximately 25-35 minutes, until the rice is nearly tender and most of the liquid has been absorbed. Check periodically and gently stir every 7-8 minutes as needed to prevent sticking or burning. Avoid excessive stirring and replace the lid promptly.
Oven Method: Preheat the oven to 350°F before beginning the recipe. Once the rice mixture reaches a boil, cover the oven-safe Dutch oven tightly and transfer it to the oven. Bake for approximately 25-35 minutes, until the rice is nearly tender and most of the liquid has been absorbed. There is no need to stir during baking.
Add the chicken, sausage, shrimp, and okra. If using the oven method, carefully return the Dutch oven to the stovetop and set it over low heat. If using the stovetop method, keep the heat on low. Gently fold the cooked chicken and sausage into the nearly tender rice, followed by the raw shrimp and sliced okra, if using. Cover and cook for approximately 5-8 minutes, or until the shrimp are fully cooked and opaque throughout, the chicken and sausage are heated through, and the rice is fully tender. Cook a little longer if necessary, stirring gently as needed to prevent sticking.
1 cup thinly sliced okra, 1 pound jumbo raw shrimp
Rest and serve. Remove the pot from the heat and let the jambalaya rest, covered, for 5-10 minutes. Gently fluff the rice and distribute the chicken, sausage, and shrimp throughout. Garnish with fresh parsley and chopped green onions before serving.
fresh chopped parsley, chopped green onions

Ingredients

Instructions

Notes

Nutrition