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
Author:
Jambalaya

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

  1. Season and Sear the Chicken
  2. Season the chicken thighs with salt and pepper on both sides.
  3. In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat.
  4. 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.
  5. Prepare the Sausage and Shrimp
  6. In the same pot, add the andouille sausage and cook until browned, about 4-5 minutes. Remove with a slotted spoon and set aside.
  7. Sauté the seasoned shrimp for 1 minute, just to cook them halfway through. Remove and set aside with the sausage.
  8. Cook the Vegetables
  9. Lower the heat to medium and add the onion, green bell pepper, and celery to the pot. Cook for 2 minutes, stirring occasionally.
  10. 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.
  11. Add Garlic, Butter, and Spices
  12. 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.
  13. Add Tomatoes and Seasonings
  14. Stir in the crushed tomatoes, black pepper, salt, hot pepper sauce, and Worcestershire sauce. Mix well to combine.
  15. Add Rice and Broth
  16. Add the parboiled rice and stir well to coat it with the tomato and spice mixture.
  17. Pour in the chicken broth (or seafood broth if using) and bring the mixture to a simmer.
  18. Cook the Jambalaya
  19. Return the browned sausage, chicken, and any accumulated juices to the pot. Stir to combine.
  20. 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.
  21. In the final 2-3 minutes of cooking, stir in the shrimp. Cover and cook until the shrimp turns pink and opaque.
  22. 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.
  23. Stir the rice before serving to ensure even distribution of the ingredients.
  24. 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.

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