Jambalaya
This Jambalaya is a big ol’ pot of comfort food. It’s packed with flavor and one of my favorite dishes to make when I need something warm and comforting. This is also the kind of dish you make a large pot of because leftovers are even better the next day. You can’t go wrong with this one!
Jambalaya
This Jambalaya is a big ol' pot of comfort food. It's packed with flavor and one of my favorite dishes to make when I need something warm.
Servings: 8
Equipment
- Dutch oven
Ingredients
- 1 tablespoon canola oil
- 1 pound andouille sausage sliced
- 1 pound boneless skinless chicken breast cubed
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 3 garlic cloves minced
- 1 green bell pepper cored and diced
- 1 red bell pepper cored and diced
- 1 cup diced celery
- 1 cup diced roma tomatos
- 1 jalapeno pepper seeded and minced OR 1/2 teaspoon cayenne (optional)
- 1/2 teaspoon dried oregano
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 3 cups long-grain rice rinsed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce optional
- 1/2 cup chopped scallions
- 3/4 cup chopped fresh parsley
- 1 freshly squeezed lemon
- 1 pound medium shrimp peeled and deveined
Instructions
- Heat the oil in a large dutch oven.
- Add the sliced andouille sausage and sauté for 5 to 7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside. Add the chicken (in batches) to the same pot and brown on all sides. Transfer the browned chicken to the resting plate, along with the sausage. Repeat until all the chicken is browned, but not fully cooked. You don’t have to worry about cooking all the way, you’ll continue to cook it later on.
- Once all the chicken is browned and removed from the pot, add the butter, onion and garlic. Sauté for about 5 to 8 until the onion is translucent. Add celery and peppers to the same pot and sauté for 5 to 8 minutes longer. Add the tomato, jalapeño or cayenne (if using), oregano, thyme, Worcestershire sauce, bay leaves, and tomato paste and cook until all the vegetables and herbs are incorporated. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, chicken, salt, pepper and hot sauce (if using).
- Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/2 of the scallions, 1/2 of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the residual heat to cook the shrimp. Walk away and leave it alone for 15 minutes. Uncover, transfer to a serving dish and garnish with the remaining scallions and parsley. Enjoy!
