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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Cook up comfort food with a pot of rich and satisfying shrimp, chicken, and sausage jambalaya. There is nothing better than a one-pot meal, and lucky for everybody, jambalaya was made for just that. This version of the famous dish is more closely associated with the red jambalaya found in New Orleans by the Gulf, with shrimp and tomatoes setting it apart. Have a full New Orleans-style Mardi Gras feast with overnight beignets for breakfast, shrimp po’ boys for lunch, and a steaming bowl of jambalaya for dinner. Don’t forget to put the baby in the king cake for dessert!
Is jambalaya cooked on the stove?
Jambalaya starts out on the stovetop so that the chicken and sausage can brown and the vegetables get golden and soft. After adding rice and broth, it moves to the oven! Jambalaya is notorious for being a more moist rice dish, but there is a fine line between perfectly cooked and mushy. The main culprits are over stirring and over cooking. This recipe turns to the reliable oven to cook the rice perfectly. With a more even heat distribution, the bottom of the pot won’t scorch, so stirring isn't necessary!
Do you need to rinse rice for jambalaya?
This recipe calls for rice to be rinsed in order to remove the excess starch from the outside of the rice, making the final product nice and fluffy! To rinse, place the rice in a fine mesh sieve. Run it under cold water in the sink, swishing it around with your hand, until the water mostly runs clear, 2 to 3 minutes.
Can jambalaya be made ahead?
Hot and flavorful jambalaya is best enjoyed on the same day but will still be delicious for up to 3 days when stored in the refrigerator. The best way to reheat a large amount of jambalaya is in the oven, so you avoid breaking up the rice. Place the jambalaya in an oven-safe dish and cover it with foil or a tight-fitting lid. Bake at 350 degrees Fahranheit until heated through, 35 to 45 minutes.
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Ingredients
- 5 Tbsp.
olive oil, divided
- 1 1/2 tsp.
kosher salt, divided
- 1 1/2 tsp.
smoked paprika, divided
- 1 tsp.
ground black pepper, divided
- 1 lb.
boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 lb.
jumbo shrimp, peeled and deveined with the tails removed
- 1/2 lb.
andouille sausage, sliced 1/4-inch thick
- 1
medium yellow onion, chopped
- 2
stalks celery, chopped
- 1
green bell pepper, seeded and chopped
- 1
red bell pepper, seeded and chopped
- 1
jalapeño, seeded and chopped
- 4
cloves garlic, finely chopped
- 1/4 tsp.
cayenne pepper
- 3 cups
chicken broth
- 1
(14-oz.) can diced tomatoes, undrained
- 1 tsp.
dried thyme
- 2
bay leaves
- 2 cups
long-grain white rice, rinsed
- 1/4 cup
chopped fresh Italian parsley
Sliced green onion, to serve
Hot sauce, to serve
Directions
- Step 1Preheat the oven to 325°F.
- Step 2In a small liquid measuring cup, combine 4 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon smoked paprika, and ½ teaspoon ground black pepper.
- Step 3In a medium bowl, add the chicken and drizzle with 3 tablespoons of the olive oil mixture, stirring to coat the chicken. In another bowl, toss the shrimp with the remaining 1 tablespoon of the oil mixture. Cover the shrimp and refrigerate until ready to use.
- Step 4In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the andouille sausage and cook until lightly browned and crisp, 3 to 5 minutes. Remove to a plate.
- Step 5In the same pot, add the chicken and cook until lightly golden, 3 to 4 minutes, stirring occasionally. Remove to the plate with the sausage. Keep the drippings in the pot.
- Step 6In the same pot over medium heat, add the onion, celery, bell peppers, and jalapeño, and cook, stirring frequently, until golden, 6 to 8 minutes. Stir in the garlic, cayenne, remaining 1 teaspoon salt, remaining 1/2 teaspoon smoked paprika, and remaining ½ teaspoon of ground black pepper, and cook until fragrant, 30 seconds to 1 minute.
- Step 7Add the broth, tomatoes, thyme, bay leaves, sausage, and chicken. Stir to combine and bring to a boil over medium heat. Stir in the rice and cover the pot with the lid.
- Step 8Place the pot in the oven and bake until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- Step 9Remove the pot from the oven and top the rice with the shrimp. Return the pot to the oven, uncovered, until the shrimp is pink, 5 to 7 minutes more.
- Step 10Remove the pot from the oven, cover, and let rest for 10 minutes before topping the rice with fresh parsley. Serve hot, with sliced green onion and hot sauce.
Tip: Enjoy this rich and warm dish with some cooling cucumber salad. The refreshing vinegar salad complements the rice perfectly!
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