Description
Alton Brown’s jambalaya brings Louisiana’s soulful culinary spirit to your kitchen, blending spicy sausage, tender chicken, and robust rice in a one-pot wonder. Signature Creole flavors dance together, promising a hearty meal that transports you straight to New Orleans’ lively streets.
Ingredients
Scale
Main Proteins:
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces (454 grams)
- 10 ounces andouille sausage, sliced into rounds (284 grams)
Vegetables and Aromatics:
- 1 onion, diced
- 1 small green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 (16 ounces) can of crushed Italian tomatoes (454 grams)
Seasonings and Liquids:
- 2 tablespoons peanut oil, divided
- 1 tablespoon Cajun seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon file powder
- 1 ¼ cups uncooked white rice
- 2 ½ cups chicken broth
Instructions
- Heat 1 tablespoon (15 milliliters) of peanut oil in a large heavy Dutch oven over medium heat. Generously coat the chicken and sausage with Cajun seasoning, ensuring even coverage.
- Sizzle the sausage until golden brown and crispy, developing a rich caramelized exterior. Transfer the browned sausage to a separate plate using a slotted spoon.
- In the same pan, cook chicken pieces in an additional 1 tablespoon (15 milliliters) of peanut oil, rotating to achieve an even, light golden-brown color on all surfaces. Remove chicken and set aside.
- Create a flavor base by sautéing minced garlic, diced onions, chopped bell peppers, and sliced celery until the vegetables become translucent and tender.
- Pour in crushed tomatoes and introduce a harmonious blend of seasonings: salt, filé powder, Worcestershire sauce, red pepper flakes, ground black pepper, and hot pepper sauce.
- Reintroduce the reserved sausage and chicken into the aromatic sauce. Gently simmer for 10 minutes, allowing flavors to meld and ingredients to partially cook.
- Pour in chicken broth and long-grain rice, stirring to distribute ingredients evenly throughout the mixture.
- Bring the jambalaya to a vigorous boil, then reduce heat and cover. Simmer for 20-25 minutes, or until rice absorbs the liquid and becomes tender.
Notes
- Prepare all ingredients beforehand to streamline the cooking process and reduce stress in the kitchen.
- Sprinkle spices gradually while stirring to ensure each grain receives equal flavor distribution.
- Keep a close eye on the rice pot, checking liquid levels and preventing burning or mushy textures.
- Store leftover rice in an airtight container within two hours of cooking to maintain freshness and prevent bacterial growth.
- Experiment with different herb combinations to personalize the dish and discover unique flavor profiles.
- Use a wooden spoon or rice paddle to fluff cooked rice gently, preventing clumping and maintaining a light, airy texture.
- Select high-quality rice grains for the best taste and consistent cooking results.
- Clean cooking tools immediately after use to prevent ingredient residue and maintain kitchen hygiene.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 406 kcal
- Sugar: 2 g
- Sodium: 899 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 73 mg