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Classic Louisiana Jambalaya
Dive into the vibrant flavors of Louisiana with this classic jambalaya, a one-pot wonder that beautifully combines spicy andouille sausage, tender chicken, and aromatic vegetables with perfectly cooked rice. This hearty dish is a celebration of Creole and Cajun influences, often enjoyed at festive gatherings and family dinners. With a perfect balance of spices and a touch of heat from cayenne, it's sure to warm your soul and tantalize your taste buds!
Ingredients
- Andouille sausage
- 12 oz, sliced
- Chicken thighs
- 1 lb, boneless and skinless, cut into bite-sized pieces
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Bell pepper
- 1 medium, diced (red or green)
- Celery
- 2 stalks, diced
- Garlic
- 4 cloves, minced
- Diced tomatoes
- 1 can (14.5 oz) or 2 fresh, chopped
- Cajun seasoning
- 1 tablespoon
- Paprika
- 1 teaspoon
- Dried thyme
- 1 teaspoon
- Cayenne pepper
- 1/2 teaspoon (adjust to taste)
- Bay leaf
- 1
- Chicken broth
- 4 cups
- Long-grain rice
- 1.5 cups
- Salt
- to taste
- Black pepper
- to taste
- Fresh parsley
- for garnish, chopped
- Green onions
- for garnish, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- In the same pot, add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, Cajun seasoning, paprika, dried thyme, cayenne pepper, and bay leaf. Cook for an additional 2 minutes to meld the flavors.
- Return the cooked sausage and chicken to the pot. Pour in the chicken broth and add the long-grain rice, stirring to combine all ingredients.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the bay leaf and discard it. Season the jambalaya with salt and pepper to taste.
- Garnish with chopped green onions and fresh parsley before serving.
Tips
- For a spicier jambalaya, increase the cayenne pepper or add diced jalapeños.
- Feel free to swap out the chicken thighs for shrimp or other seafood for a delicious twist.
- You can also add other vegetables like okra or corn for additional flavor and texture.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 35g Protein: 25g Sodium: 800mg Sugar: 3g
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