Description
Spicy Louisiana jambalaya blends Creole magic with hearty sausage, chicken, and shrimp in one incredible skillet. Soulful ingredients dance together, creating a bold feast that brings New Orleans flavor straight to your kitchen.
Ingredients
Scale
Proteins:
- 200 g (7 oz) smoked andouille sausage (or chorizo, sliced)
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 200 g (7 oz) shrimp (peeled and deveined)
Vegetables and Aromatics:
- 1 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 2 green onions (chopped)
- Fresh parsley (chopped)
- Lemon wedges (optional, for serving)
Seasonings, Liquids, and Other Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 1 ½ cups long-grain white rice (uncooked)
- 1 (400 g / 14 oz) can diced tomatoes (with juices)
- 3 cups chicken broth (or seafood broth for extra flavor)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare a robust cooking vessel and initiate searing the protein components. Introduce olive oil into the pan, allowing sausage slices to caramelize and develop a rich golden exterior. Extract sausage and repeat the process with chicken pieces, creating a deep bronze coloration.
- Transform the pan’s landscape by introducing a medley of aromatic vegetables. Softly sauté onions, bell peppers, and celery until they become translucent and tender. Infuse the mixture with garlic and an ensemble of spices – paprika, oregano, thyme, cayenne, Creole seasoning – creating a fragrant foundation.
- Integrate rice grains into the vegetable mixture, complementing them with diced tomatoes and chicken broth. Nestle bay leaves within the mixture and splash Worcestershire sauce for complexity. Allow the liquid to reach a vigorous boil before reducing to a gentle simmer, covering the pan to create a steamy environment.
- Reintroduce the previously seared sausage and chicken into the developing jambalaya. Strategically arrange raw shrimp atop the mixture, covering to ensure gentle, even cooking until the seafood transforms into a delicate pink hue.
- Eliminate bay leaves and scatter freshly chopped green onions and parsley across the dish. Present the jambalaya with accompanying lemon wedges, inviting diners to customize their culinary experience with a bright citrus accent.
Notes
- Customize heat levels by adjusting cayenne and Creole seasoning to suit personal spice tolerance.
- Use pre-cooked sausage to reduce overall cooking time and simplify preparation.
- Swap proteins for vegetarian version by replacing meat with firm tofu, tempeh, or additional vegetables like zucchini and mushrooms.
- Prevent rice from becoming mushy by using long-grain rice and avoiding excessive stirring during simmering process.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg