Serves 8
70 min
Big Fun on the Bayou Jambalaya
Recipe GLPR2c621d83a614dc
A vibrant Louisiana Creole jambalaya brimming with tender chicken, succulent shrimp, and smoky andouille sausage layered with the holy trinity of onions, celery, and bell pepper. Aromatic spices, tomatoes, and rich stock meld together to create a deeply flavorful one-pot classic that serves eight.
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Ingredients
1 pound boneless chicken thighs, diced
1 pound medium shrimp, peeled and deveined
1½ pounds andouille sausage, sliced
1 bell pepper, chopped
1 large onion, chopped
4 celery stalks, chopped
2 tablespoons garlic, chopped
12 ounces tomato paste
28 ounces canned diced tomatoes
8 cups chicken and beef stock, mixed
2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
2 bay leaves
4 cups long-grain white rice
2 tablespoons fresh Italian parsley, minced
Directions
In a small bowl, combine the cayenne pepper, paprika, black pepper, white pepper, garlic powder, onion powder, and dried thyme to create the Creole seasoning blend. Set aside.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced chicken thighs and cook until they achieve an internal temperature of 165°F, approximately 8–10 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
In the same pot, brown the sliced andouille sausage over medium-high heat for 3–4 minutes, until edges are caramelized. Remove and set aside with the chicken.
Reduce heat to medium. Add the chopped onion, bell pepper, and celery to the pot. Sauté for 5–6 minutes, stirring frequently, until the vegetables become softened and fragrant.
Stir in the chopped garlic and cook for 1 minute until aromatic. Add the tomato paste and stir constantly for 2 minutes to caramelize slightly and deepen the flavors.
Pour in the canned diced tomatoes with their juices, then add the mixed chicken and beef stock, Worcestershire sauce, and bay leaves. Stir in the prepared Creole seasoning blend and mix well.
Return the cooked chicken and andouille sausage to the pot, stirring to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover and simmer for 15 minutes.
Stir in the long-grain white rice, ensuring it is evenly distributed throughout the broth. Return to a simmer, cover, and cook for 15–18 minutes until the rice is nearly tender and has absorbed most of the liquid.
Add the peeled and deveined shrimp and stir gently. Cook uncovered for 5–6 minutes until the shrimp turn opaque and reach an internal temperature of 165°F.
Remove from heat and discard the bay leaves. Taste and adjust seasoning if needed. Stir in the fresh minced Italian parsley. Let rest for 2 minutes before serving.
