Jambalaya
With layers of savory goodness, this one-pot meal is perfect for feeding a crowd or making a cozy weeknight dinner.
Yield: 4-6
Jambalaya
This Jambalaya recipe includes easy-to-follow steps to ensure your chicken is tender, shrimp perfectly cooked, and rice infused with authentic Louisiana flavor.
Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M
Ingredients
Instructions
- Season and Sear the Chicken
- Season the chicken thighs with salt and pepper on both sides.
- In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat.
- Sear the chicken thighs until browned on both sides, about 2-3 minutes per side. Remove from the pot, let cool slightly, and cut into bite-sized pieces. Set aside.
- Prepare the Sausage and Shrimp
- In the same pot, add the andouille sausage and cook until browned, about 4-5 minutes. Remove with a slotted spoon and set aside.
- Sauté the seasoned shrimp for 1 minute, just to cook them halfway through. Remove and set aside with the sausage.
- Cook the Vegetables
- Lower the heat to medium and add the onion, green bell pepper, and celery to the pot. Cook for 2 minutes, stirring occasionally.
- Pour in the beer and increase the heat to high. Cook until the beer has evaporated and the vegetables have softened, about 3-4 minutes.
- Add Garlic, Butter, and Spices
- Once the beer has evaporated, reduce the heat to medium and add the garlic, butter, paprika, and cayenne pepper powder. Cook for 2 minutes, stirring to coat the vegetables in the spices.
- Add Tomatoes and Seasonings
- Stir in the crushed tomatoes, black pepper, salt, hot pepper sauce, and Worcestershire sauce. Mix well to combine.
- Add Rice and Broth
- Add the parboiled rice and stir well to coat it with the tomato and spice mixture.
- Pour in the chicken broth (or seafood broth if using) and bring the mixture to a simmer.
- Cook the Jambalaya
- Return the browned sausage, chicken, and any accumulated juices to the pot. Stir to combine.
- Reduce the heat to low, cover, and let the jambalaya simmer for 20-25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- In the final 2-3 minutes of cooking, stir in the shrimp. Cover and cook until the shrimp turns pink and opaque.
- Once the rice is fully cooked and the shrimp are done, remove the pot from heat. Let the jambalaya rest for 5-10 minutes to allow the flavors to meld.
- Stir the rice before serving to ensure even distribution of the ingredients.
- Garnish with sliced scallion greens and serve.
Notes
Beverage Pairing: A crisp lager or pilsner is an excellent choice to balance the spices and richness of this dish. For a wine pairing, try a chilled Sauvignon Blanc or dry Riesling to contrast with the heat. If you're feeling festive, a classic New Orleans Sazerac cocktail will complement the bold flavors of the jambalaya.
Fun Fact: Jambalaya is thought to be a cousin to Spanish paella, brought by Spanish settlers and adapted with local ingredients, becoming a beloved dish in the American South.