Louisiana Jambalaya Classic Dish (Printer-Friendly)
Hearty Creole dish combining chicken, sausage, shrimp, vegetables, and rice with bold southern spices.
# What You'll Need:
→ Meats
01 -
8 ounces andouille sausage, sliced
02 -
2 boneless, skinless chicken breasts or thighs, cut into chunks
03 -
200 grams raw shrimp, peeled and deveined
→ Vegetables
04 -
1 medium onion, diced
05 -
1 green bell pepper, diced
06 -
1 red bell pepper, diced
07 -
2 stalks celery, diced
08 -
3 cloves garlic, minced
09 -
2 tablespoons sliced green onions (optional, for garnish)
→ Canned and Dry Goods
10 -
1 can (14.5 ounces) crushed tomatoes
11 -
1 cup uncooked long-grain white rice
12 -
2 cups chicken broth
→ Spices and Seasonings
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon salt
15 -
1/2 teaspoon ground cumin
16 -
1 teaspoon dried oregano
17 -
1 teaspoon dried basil
18 -
1/2 teaspoon dried thyme
19 -
1/4 teaspoon black pepper
20 -
1/4 teaspoon cayenne pepper (optional)
21 -
2 tablespoons cooking oil
# Steps to Follow:
01 -
Heat oil in a large Dutch oven or heavy pot over medium heat. Add sliced andouille sausage and chicken chunks, searing until lightly browned, about 5 minutes.
02 -
Add diced onion, green and red bell peppers, and celery to the pot. Cook, stirring occasionally, until onion softens. Add minced garlic and cook for 1 minute more.
03 -
Stir in crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper if using. Mix thoroughly to blend flavors.
04 -
Sprinkle the uncooked rice evenly over the mixture and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, stirring occasionally, until rice is tender.
05 -
Gently fold the shrimp into the jambalaya base. Cover again and simmer an additional 5 minutes, or until shrimp turn opaque and are cooked through.
06 -
Remove from heat and garnish with sliced green onions if desired. Serve hot immediately.
# Extra Suggestions:
01 -
For a milder flavor, substitute andouille sausage with kielbasa or smoked sausage. Using Cajun seasoning as a substitute for individual spices is acceptable but may alter the dish's traditional flavor profile.
02 -
Brown rice may be used; increase liquid to 3 cups and extend cooking time accordingly.
03 -
Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 3 months; shrimp texture may change after freezing.