Quick & Hearty Michael Symon Jambalaya Recipe for Busy Nights

Michael Symon’s jambalaya bursts with soul-warming Creole magic that transforms ordinary ingredients into an extraordinary culinary experience.

Louisiana’s legendary rice dish carries deep cultural roots and complex flavor profiles that dance across your palate.

Spicy proteins intermingle with robust vegetables, creating a symphony of textures and tastes.

Michael Symon elevates this classic recipe with precise seasoning and masterful technique, ensuring each bite tells a rich narrative.

Home cooks adore how seamlessly these ingredients blend into a single, compelling dish that feels both comforting and adventurous.

Layers of smoky, zesty elements promise a meal that satisfies hunger and delights the senses: dig in and savor the journey.

Tips for Perfect Jambalaya Texture

• Rescue Overheated Dish: If jambalaya becomes too dry, stir in chicken broth or water to restore moisture and prevent burning.
• Spice Level Control: Customize heat by gradually adding Cajun seasoning, tasting between additions to match your preferred intensity.
• Smart Ingredient Prep: Chop all proteins and vegetables beforehand, creating a streamlined cooking process that reduces stress and kitchen chaos.
• Leftover Magic: Store jambalaya in airtight containers for up to 3-4 days, knowing flavors intensify overnight in the refrigerator.
• Rice Texture Trick: Use day-old rice or briefly toast uncooked rice in oil to prevent mushiness and create a delightful separate grain structure.

How to Store Jambalaya the Right Way

• Freezer Storage: Seal completely cooled jambalaya in heavy-duty freezer bags or rigid containers, removing all air pockets to prevent freezer burn. Transfer portions into individual containers for easier reheating and less waste.
• Refrigeration Method: Pour remaining jambalaya into shallow, airtight containers within two hours of cooking to maintain food safety. Place containers in the coldest part of the refrigerator, typically the back section, to preserve flavor and texture.
• Reheating Technique: Thaw frozen jambalaya overnight in the refrigerator before reheating. Warm gently in a skillet with a splash of chicken broth to restore moisture and prevent drying out, stirring occasionally to distribute heat evenly.

Flavor Swaps for Jambalaya You’ll Love

• Seafood Paradise: Replace chicken and sausage with extra seafood like crab meat, scallops, and additional shrimp for an ocean-focused version.
• Vegetarian Cajun Bowl: Swap meats with firm tofu, extra vegetables like mushrooms, zucchini, and add plant-based sausage for protein-packed alternative.
• Slow Cooker Style: Transfer entire recipe ingredients to slow cooker, cook on low for 4-6 hours, allowing flavors to develop deeply without constant monitoring.
• Spicy Green Jambalaya: Incorporate more green chilies, use green bell peppers instead of red, and add chopped green onions for a vibrant, zesty version with increased heat level.

Bold Close for Michael Symon’s Jambalaya

Jambalaya magic weaves Louisiana’s culinary soul into one spectacular pot.

Spicy aromas dance with bold ingredients that tell stories of New Orleans culture.

Michael Symon’s recipe celebrates southern comfort through carefully balanced flavors and traditional techniques.

Complex spices mingle with tender proteins, creating a symphony of taste that transports diners straight to Louisiana’s heart.

Why You’ll Love Michael Symon’s Jambalaya

• Burst with Authentic Cajun Flavors: Michael Symon's jambalaya delivers a bold, spicy taste profile that transports you straight to Louisiana's vibrant culinary scene, combining succulent chicken, smoky sausage, and fresh shrimp in one incredible dish.
• Master a One-Pot Wonder: This recipe simplifies complex cooking by using a single pot, minimizing cleanup and making it perfect for home cooks who want maximum flavor with minimal kitchen effort.
• Customize Your Spice Adventure: With adjustable Cajun seasoning and cayenne levels, you can dial the heat up or down to match your personal spice tolerance, making this jambalaya adaptable for different palates.
• Nutrient-Packed Meal in Under an Hour: Packed with proteins from chicken, sausage, and shrimp, plus vegetables like bell peppers and okra, this jambalaya offers a balanced, satisfying meal that comes together in just 55 minutes.

Ingredients That Make Symon’s Jambalaya Sing

• Chicken: Tender meat that adds heartiness and protein to the jambalaya.
• Sausage: Provides rich, smoky flavor and additional protein.
• Shrimp: Adds seafood element and creates a classic Louisiana-style taste.
• Onion, Celery, Bell Peppers: Classic Cajun holy trinity that builds deep flavor base.
• Jalapeño: Brings subtle heat and fresh pepper character.
• Garlic: Enhances overall depth and aroma of the dish.
• Okra: Traditional jambalaya ingredient that adds texture and thickens the sauce.
• Chicken Stock: Creates moisture and helps cook rice with rich flavor.
• Crushed Tomatoes: Adds acidity and creates sauce-like consistency.
• Oil: Helps sauté ingredients and prevent sticking.
• Cajun Spice: Provides signature Louisiana-style seasoning.
• Thyme: Offers earthy, herbal background note.
• Cayenne: Adds heat and traditional Cajun spiciness.
• Bay Leaf: Contributes subtle, complex flavor undertone.
• Salt, Pepper: Essential for balancing and enhancing overall taste.

Step-by-Step for Bold, Spicy Jambalaya

Step 1: Prepare Protein Base

Heat of oil in a large stock pot or deep sauté pan over medium-high heat. Add chicken and sausage, cooking for 5-7 minutes while occasionally turning. Ensure chicken is fully cooked and sausage develops a light golden-brown exterior. Transfer cooked meats to a clean plate and set aside.

Step 2: Sauté Aromatic Vegetables

• Diced onions
• Chopped celery
• Sliced jalapeños
• Minced garlic
• Chopped bell peppers

Sauté for 6 minutes, stirring periodically until onions become translucent and soft.

Step 3: Build Flavor Foundation

• Rice
• Cajun spice
• Dried thyme
• Cayenne pepper
• Bay leaf
• Chicken stock
• Crushed tomatoes

Stir ingredients thoroughly and bring to a gentle simmer.

Step 4: Slow Cook Rice

Reduce heat to medium-low, cover the pot, and let rice simmer for 25-30 minutes. Stir every 5 minutes to prevent sticking and ensure even cooking.

Step 5: Add Seafood

Introduce shrimp and okra into the mixture. Stir occasionally while simmering until shrimp turn completely pink and are fully cooked.

Step 6: Final Combination

• Salt
• Black pepper
• Additional Cajun spice to taste

Gently mix all ingredients and serve immediately.

Michael Symon Jambalaya Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Sizzling Michael Symon jambalaya brings Louisiana’s bold flavors to your kitchen with spicy andouille sausage, tender chicken, and perfectly seasoned rice. Hearty ingredients dance together, creating a one-pot wonder that promises a delicious journey through Creole cuisine you’ll savor to the last bite.

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Ingredients

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Proteins:

• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 1 pound raw large shrimp, peeled and deveined

Vegetables and Aromatics:

• 3 small bell peppers (yellow, red, and green), cored and diced
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 cup thinly sliced okra

Liquids, Seasonings, and Other Ingredients:

• 3 tablespoons (45 milliliters) olive oil, divided
• 1 (14-ounce / 400 grams) can crushed tomatoes
• 3–4 cups (720-960 milliliters) chicken stock
• 1 ½ cups (270 grams) uncooked long-grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• ¼ teaspoon cayenne pepper
• 1 bay leaf
• Kosher salt and freshly cracked black pepper
• Optional garnishes: chopped fresh parsley, thinly sliced green onions, hot sauce

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Instructions

1. Heat 1 tablespoon (15 milliliters) of oil in a large, deep stockpot or sauté pan over medium-high heat.
2. Add chicken and sausage, cooking for 5 to 7 minutes while occasionally rotating, ensuring the chicken is thoroughly cooked and sausage develops a golden-brown exterior.
3. Transfer the meat to a clean plate and set aside.
4. Pour the remaining 2 tablespoons (30 milliliters) of oil into the same pot and introduce chopped onions, celery, jalapeño, minced garlic, and bell peppers.
5. Sauté the vegetables for approximately 6 minutes, stirring intermittently until onions become translucent and soft.
6. Incorporate uncooked rice, Cajun seasoning, thyme, cayenne pepper, and bay leaf, then blend with chicken stock and crushed tomatoes.
7. Allow the mixture to reach a gentle simmer, then reduce heat to medium-low, cover the pot, and let the rice cook for 25 to 30 minutes.
8. Periodically stir the rice every 5 minutes to prevent sticking or burning.
9. When rice is nearly finished, fold in the shrimp and okra.
10. Continue simmering and occasionally stirring until shrimp turn completely pink and are fully cooked.
11. Reintroduce the previously cooked chicken and sausage into the pot, mixing thoroughly.
12. Remove and discard the bay leaf.
13. Season with salt (approximately 2 teaspoons or 10 grams) and black pepper (about 1/2 teaspoon or 1 gram) to taste.
14. Adjust Cajun seasoning if desired, then remove from heat and serve immediately.

Notes

• Crisp shrimp need a gentle touch, sliding them into the pot during the final cooking minutes prevents rubbery texture and maintains their delicate sweetness.
• Spice levels transform this dish, so taste carefully and sprinkle extra Cajun seasoning or black pepper to match your heat tolerance.
• Fresh herbs like parsley or chopped green onions bring brightness and color, creating a restaurant-worthy presentation that makes every plate pop.
• Leftovers stay delicious when stored in airtight containers, keeping well in the refrigerator for 3-4 days and potentially tasting even more flavorful as ingredients meld.
• Cast iron skillets or heavy-bottomed pots distribute heat evenly, developing deeper flavors and preventing burning at the bottom of your jambalaya.
• Rice absorption depends on pot type and heat, so watch closely and add extra broth if the mixture seems too dry during cooking.
• Authentic Cajun cooking embraces improvisation, so don’t stress about perfectly matching every ingredient – use what you have and enjoy the process.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 410 kcal
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg