Description
Hearty Louisiana jambalaya brings sizzling Creole flavors dancing through spicy rice packed with succulent shrimp, tender chicken, and smoky andouille sausage. Culinary adventurers discover bold Southern comfort in this one-pot wonder that promises delicious excitement with each mouthwatering bite.
Ingredients
Scale
Protein Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound medium shrimp, peeled and deveined
- 6 ounces (170 grams) andouille sausage, sliced
Vegetable and Seasoning Ingredients:
- 1 yellow onion, chopped
- 2 bell peppers, chopped (seeds and ribs removed)
- 2 cloves garlic, finely chopped
- 2 scallions, thinly sliced
- 1 tablespoon dried oregano
- 2 teaspoons Old Bay seasoning
- Kosher salt and black pepper, to taste
Liquid and Base Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken stock
- 1 (15-ounce/425 grams) can crushed tomatoes
- 1 cup long-grain rice
Instructions
- Warm a spacious dutch oven with olive oil over moderate flame, introducing diced onions and colorful bell peppers. Season with salt and black pepper, sautéing until vegetables transform into soft, translucent morsels.
- Introduce cubed chicken and fragrant oregano to the vegetable medley, allowing the protein to caramelize and develop golden edges. Incorporate sliced andouille sausage, aromatic garlic, and tangy tomato paste, stirring until the mixture becomes wonderfully fragrant.
- Stream chicken stock into the pot, followed by crushed tomatoes and uncooked rice. Sprinkle Old Bay seasoning generously to infuse deep, complex flavors. Lower the heat, cover the pot, and allow the mixture to gently simmer until rice absorbs the liquid and becomes tender.
- When rice reaches perfect consistency, delicately fold raw shrimp into the jambalaya. Cook until shellfish turns blush pink and appears just set, which typically requires minimal time to prevent overcooking.
- Transfer the vibrant, steaming jambalaya into serving bowls. Garnish with freshly sliced scallions, creating a pop of color and mild onion brightness. Serve immediately while piping hot for maximum enjoyment.
Notes
- Spice Level Control: Adjust the heat by varying the type and amount of hot sauce or cayenne pepper to suit individual taste preferences.
- Protein Flexibility: Swap chicken, sausage, or shrimp with tofu, tempeh, or plant-based alternatives for vegetarian and vegan versions.
- Rice Texture Tip: Rinse rice before cooking to remove excess starch and prevent clumping, ensuring a fluffy and separate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg