Authentic Jambalaya
Servings: 8
Calories: 552kcal
Well, it doesn't get much better than this amazing jambalaya recipe! Classic Louisiana flavor. We love using chicken, andouille sausage and shrimp. Along with the other spices and aromatics that make this an-all favorite dish. So good!
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Equipment
- Large pot, such as an 8 qt Dutch oven
Ingredients
- 3 tablespoon olive oil
- 1 lb chicken thighs boneless, skinless
- Salt and pepper
- 1 lb andouille sausage fully cooked and sliced into rounds (SEE NOTES)
- 1 yellow onion chopped
- 1 large green bell pepper cored, seeded and chopped
- 3 celery ribs chopped
- 1 jalapeno cored, seeded, and chopped
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon hot sauce i.e., Louisiana, Tobacco, Crystals
- 2 teaspoon fresh thyme chopped (or 1 teaspoon, dried)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 28 oz. can whole tomatoes crushed with your hands
- 4 cups chicken stock
- 2 bay leaves
- 1½ cups long-grain rice we use white
- 1 lb shrimp peeled and deveined
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat oven to 350 degrees°F.
- Season chicken with salt and pepper.
- In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat.
- Add the chicken pieces and sauté until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
- Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
- Add the cooked sausage and cook until starting to brown, about 4 minutes.
- Add all remaining ingredients, except for the shrimp and cooked chicken. Add 2 teaspoon of salt and 1 teaspoon black pepper. Stir to fully combine.
- Cover and cook in the oven until the rice is nice and tender, about 1 hour.
- Remove from oven and stir in the shrimp and cooked chicken. Return to the oven (covered) for 15 minutes. The shrimp should be nice and pink, if it doesn't look fully cooked, return to the oven for another 10 to 15 minutes.
- Stir with a wooden spoon and garnish with fresh parsley, if desired. Serve at once with additional hot sauce.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!
We recommend not adding super cold chicken stock to the mixture, this will take longer to heat through. Either gently heat the stock/broth on the stove, or add room temperature stock/broth. If you do add cold stock/broth, you will probably need to increase the bake time by another 15 to 20 minutes to fully cook the rice. Do a taste test on the rice to determine this.
We love to make this recipe with raw andouille sausage that is in links. You can find this easily in the Southern U.S. states and in many well-stocked supermarkets or meat markets. You'll need to cook the sausage before starting this recipe. We love to grill ours, or cook it in a hot skillet with a little water. If you can't find fresh (raw) andouille sausage, you can usually find it already smoked (and fully cooked) in the refrigerated area of your market near other smoked sausages and hot dogs. No need to cook smoked sausage, just slice it and then brown it as instructed in the recipe.
Reheat leftovers in a pot on the stove with the addition of a half to 1 cup of broth or water.
Leftovers will keep covered in the fridge for up to 1 week and it freezes nicely for up to 2 months.
Nutrition
Calories: 552kcal | Carbohydrates: 36g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 791mg | Potassium: 572mg | Fiber: 2g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg