RECIPE
29 INGREDIENTS10 STEPS1HR 40MIN

Jambalaya

4.7
6 Ratings
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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.
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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.

1HR 40MIN

Total Cooking Time

29

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 Tbsp
Canola Oil
1 lb
Andouille Sausages , sliced
1 lb
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Cayenne Pepper
1 Tbsp
1
Medium Onion , diced
3 cloves
Garlic , minced
1
Green Bell Pepper , cored, diced
1
Red Bell Pepper , cored, diced
1 cup
Celery , diced
1 cup
1
Jalapeño Pepper , minced, deseeded
1/2 tsp Cayenne
4 sprigs
1 Tbsp
Worcestershire Sauce
2 Tbsp
Tomato Paste
6 cups
Chicken Stock
Vegetable Stock
3 cups
Long Grain White Rice , rinsed
to taste
Salt and Pepper
6 dashes
Hot Sauce
1/2 cup
Scallions , chopped
3/4 cup
Fresh Parsley , chopped
1
Lemon , juiced
1 lb
Medium Shrimp , deveined, peeled
1/2 Tbsp
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Directions

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Step 1
Cube the Chicken Breasts (1 lb) and season with Salt and 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 (1 lb) 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 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 (1 cup) , 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 (1 cup) , 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 (6 cups) and bring to a rolling boil. Stir in the Long Grain White Rice (3 cups) and add the andouille sausage, chicken, Worcestershire Sauce (1 Tbsp) , Kosher Salt (1/2 Tbsp) , 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 9
Add half of the Scallions (1/2 cup) , half of the Fresh Parsley (3/4 cup) , the Lemon (1) , and the Medium Shrimp (1 lb) , 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.

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