Description
Louisiana’s hearty jambalaya Creole Savoureuse combines spicy sausage, succulent shrimp, and rice in a one-pot wonder from New Orleans. Robust flavors and cultural heritage merge in this classic Creole dish you’ll savor to the last delicious bite.
Ingredients
Scale
- 300 g (10.5 oz) chicken breast, cut into pieces
- 200 g (7 oz) smoked sausages (andouille or chorizo type), sliced
- 200 g (7 oz) peeled shrimp (optional)
- 200 g (1 cup) long-grain rice
- 500 ml (2 cups) chicken broth
- 1 onion, minced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 fresh tomatoes, diced (or 1 can of 400 g crushed tomatoes)
- 2 tbsps olive oil
- 2 tbsps fresh parsley, chopped
- 1 green onion, minced (optional)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper (or to taste)
- 1 bay leaf
- Salt and pepper
Instructions
- Sauté Foundations: Heat olive oil in a spacious skillet, strategically browning sausage slices until caramelized edges emerge. Transfer seared sausage to a holding plate.
- Protein Preparation: In the same pan, transform chicken pieces to a golden hue with crisp exterior. Remove and set aside alongside sausage.
- Aromatic Base: Introduce Creole holy trinity (onions, bell peppers, celery) into residual oil, stirring continuously to develop a rich flavor profile. Incorporate minced garlic, allowing its essence to permeate the vegetables.
- Spice Activation: Sprinkle Cajun seasoning and paprika, enabling spices to bloom and intensify the dish’s depth. Deglaze with diced tomatoes and chicken broth, scraping pan to capture concentrated flavor remnants.
- Flavor Integration: Reintroduce sausage and chicken into the liquid-vegetable amalgamation. Fold in long-grain rice, ensuring complete coating with the vibrant, spicy sauce.
- Simmering Technique: Reduce heat, cover, and allow ingredients to meld harmoniously. Occasionally stir gently to prevent rice adherence and ensure uniform cooking.
- Resting Phase: Once rice achieves tender perfection and liquid absorbs completely, remove from heat. Let jambalaya rest briefly, allowing flavors to synchronize and intensify before serving.
Notes
- Manage Meat Temperature: Sear sausage and chicken at medium-high heat to lock in juices and create caramelized exterior without burning, ensuring proteins remain tender and flavorful.
- Balance Spice Levels: Adjust Cajun seasoning according to personal heat tolerance; start with less and gradually add more to control overall dish intensity without overwhelming other flavors.
- Prevent Rice Sticking: Use a heavy-bottomed skillet and stir occasionally during cooking, maintaining low heat to ensure even rice absorption and prevent bottom layer from burning.
- Optimize Flavor Infusion: Allow jambalaya to rest 5-10 minutes after cooking, enabling spices and ingredients to fully integrate and develop deeper, more complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg