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Jambalaya

30 INGREDIENTS • 10 STEPS • 1HR 40MINS

Jambalaya

Recipe

4.7

7 ratings
This recipe is my take on a timeless cajun dish from Louisiana. You can substitute the shrimp for whichever seafood you like. You could also use ham instead of sausage. But the best part of this dish is that if you’re vegetarian you could omit the sausage, the chicken, the shrimp and the chicken stock and use vegetable stock instead. It is just as delicious and flavorful with the vegetables alone.
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This recipe is my take on a timeless cajun dish from Louisiana. You can substitute the shrimp for whichever seafood you like. You could also use ham instead of sausage. But the best part of this dish is that if you’re vegetarian you could omit the sausage, the chicken, the shrimp and the chicken stock and use vegetable stock instead. It is just as delicious and flavorful with the vegetables alone.
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

1HR 40MINS

Total Time

$5.12

Cost Per Serving

Ingredients

Servings
6
us / metric
Canola Oil
1 Tbsp
Canola Oil
Andouille Sausage
455 g
Andouille Sausages, sliced
Chicken Breast
455 g
Chicken Breasts, cubed
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Cayenne Pepper
1 tsp
Cayenne Pepper
Butter
1 Tbsp
Butter
Onion
1
Medium Onion, diced
Garlic
3 cloves
Garlic, minced
Green Bell Pepper
1
Green Bell Pepper, cored, diced
Red Bell Pepper
1
Red Bell Pepper, cored, diced
Celery
150 g
Celery, diced
Roma Tomato
200 g
Roma Tomatoes, diced
Jalapeño Pepper
1
Jalapeño Pepper, minced, deseeded
or 1/2 tsp Cayenne
Dried Oregano
1/2 tsp
Dried Oregano
Bay Leaf
3
Bay Leaves
Fresh Thyme
4 sprigs
Fresh Thyme
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Tomato Paste
2 Tbsp
Tomato Paste
Chicken Stock
1.4 L
Chicken Stock
or Vegetable Stock
Long Grain White Rice
475 g
Long Grain White Rice, rinsed
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Hot Sauce
6 dashes
Hot Sauce
Scallion
15 g
Scallions, chopped
Fresh Parsley
35 g
Fresh Parsley, chopped
Lemon
1
Lemon, juiced
Medium Shrimp
455 g
Medium Shrimp, deveined, peeled
Ground Black Pepper
1 tsp
Ground Black Pepper
Kosher Salt
2 tsp
Kosher Salt

Nutrition Per Serving

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Calories
784
Fat
22.4 g
Protein
54.1 g
Carbs
86.7 g
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Cooking Instructions

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step 1
Season the Chicken Breasts (455 g) with Salt (to taste) and Ground Black Pepper (to taste), Garlic Powder (1 tsp), Onion Powder (1 tsp), and Cayenne Pepper (1 tsp).
step 1 Season the Chicken Breasts (455 g) with Salt (to taste) and Ground Black Pepper (to taste), Garlic Powder (1 tsp), Onion Powder (1 tsp), and Cayenne Pepper (1 tsp).
step 2
Heat the Canola Oil (1 Tbsp) in a large heavy duty pot, or dutch oven. Add the Andouille Sausages (455 g) and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.
step 2 Heat the Canola Oil (1 Tbsp) in a large heavy duty pot, or dutch oven. Add the Andouille Sausages (455 g) and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.
step 3
Add the chicken breast (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.
step 3 Add the chicken breast (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.
step 4
Once all the chicken is browned and removed from the pot, add the Butter (1 Tbsp), Onion (1), and Garlic (3 cloves). Sauté for about 5-8 until the onion is translucent.
step 4 Once all the chicken is browned and removed from the pot, add the Butter (1 Tbsp), Onion (1), and Garlic (3 cloves). Sauté for about 5-8 until the onion is translucent.
step 5
Add Celery (150 g), Green Bell Pepper (1), and Red Bell Pepper (1) to the same pot and saute for 5-8 minutes longer.
step 5 Add Celery (150 g), Green Bell Pepper (1), and Red Bell Pepper (1) to the same pot and saute for 5-8 minutes longer.
step 6
Add the Roma Tomatoes (200 g), Jalapeño Pepper (1), Dried Oregano (1/2 tsp), Fresh Thyme (4 sprigs), Bay Leaves (3), and Tomato Paste (2 Tbsp). Cook until all the vegetables and herbs are incorporated.
step 7
Add the Chicken Stock (1.4 L) and bring to a rolling boil. Stir in the Long Grain White Rice (475 g) and add the andouille sausage, chicken, Worcestershire Sauce (1 Tbsp), Kosher Salt (2 tsp), Ground Black Pepper (1 tsp), and Hot Sauce (6 dashes).
step 7 Add the Chicken Stock (1.4 L) and bring to a rolling boil. Stir in the Long Grain White Rice (475 g) and add the andouille sausage, chicken, Worcestershire Sauce (1 Tbsp), Kosher Salt (2 tsp), Ground Black Pepper (1 tsp), and Hot Sauce (6 dashes).
step 8
Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
step 8 Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
step 9
Add half of the Scallions (15 g), half of the Fresh Parsley (35 g), the Lemon (1), and the Medium Shrimp (455 g), and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.
step 9 Add half of the Scallions (15 g), half of the Fresh Parsley (35 g), the Lemon (1), and the Medium Shrimp (455 g), and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.
step 10
Uncover, transfer to a serving dish and garnish with the remaining scallion and parsley. Enjoy.
step 10 Uncover, transfer to a serving dish and garnish with the remaining scallion and parsley. Enjoy.
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