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.
Ingredients
Scale
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
Instructions
- Heat 1 tablespoon (15 milliliters) of oil in a large, deep stockpot or sauté pan over medium-high heat.
- 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.
- Transfer the meat to a clean plate and set aside.
- Pour the remaining 2 tablespoons (30 milliliters) of oil into the same pot and introduce chopped onions, celery, jalapeño, minced garlic, and bell peppers.
- Sauté the vegetables for approximately 6 minutes, stirring intermittently until onions become translucent and soft.
- Incorporate uncooked rice, Cajun seasoning, thyme, cayenne pepper, and bay leaf, then blend with chicken stock and crushed tomatoes.
- 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.
- Periodically stir the rice every 5 minutes to prevent sticking or burning.
- When rice is nearly finished, fold in the shrimp and okra.
- Continue simmering and occasionally stirring until shrimp turn completely pink and are fully cooked.
- Reintroduce the previously cooked chicken and sausage into the pot, mixing thoroughly.
- Remove and discard the bay leaf.
- Season with salt (approximately 2 teaspoons or 10 grams) and black pepper (about 1/2 teaspoon or 1 gram) to taste.
- 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