Savor the Heart of Creole Cooking with This Classic Jambalaya Recipe
Dive into the rich, comforting flavors of Southern cuisine with this classic jambalaya recipe. Perfect for any occasion, whether it’s a festive celebration or a cozy family dinner, this dish combines savory andouille sausage, tender chicken, and succulent shrimp with a medley of spices and vegetables. With its one-pot simplicity and robust flavors, this jambalaya will transport your taste buds straight to the heart of Creole cooking. Easy to make and even easier to enjoy, it’s a recipe you’ll turn to time and again for a delicious, satisfying meal
Jambalaya is a classic Creole dish that’s perfect for gatherings, family dinners, or any occasion where you want to serve a hearty, flavorful meal. It’s especially great for Mardi Gras celebrations or any festive event where you want to bring a touch of Southern comfort to the table.
How to Make Jambalaya from Scratch: Jambalaya is a versatile and flavorful dish that starts with a base of vegetables, meats, and spices. Here’s a step-by-step guide to making it from scratch:
- Prepare the Ingredients:
- Vegetables: Dice bell peppers, onions, and celery.
- Meats: Use a combination of andouille sausage, chicken, and shrimp.
- Spices: Gather paprika, cayenne pepper, thyme, oregano, and bay leaves.
- Sauté the Vegetables: In a large pot or Dutch oven, heat oil over medium heat. Add diced vegetables and cook until softened.
- Cook the Meats: Add sliced sausage and diced chicken to the pot. Cook until browned.
- Add Spices and Rice: Stir in the spices, then add rice and mix well to coat the grains with the spices.
- Simmer: Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and the flavors meld together.
- Add Shrimp: In the last 10 minutes of cooking, add shrimp to the pot and cook until pink and opaque.
- Serve: Garnish with chopped parsley or green onions before serving.
When to Flip: No need to flip in this recipe, as the cooking process is all about simmering and stirring occasionally.
How to Reheat: Reheat the jambalaya in a covered pot over low heat, stirring occasionally. Add a splash of chicken broth if the mixture seems too dry.
Can You Save Batter? Jambalaya is not a batter-based dish, so you don’t need to worry about saving any. It’s best enjoyed fresh, but leftovers can be stored.
Can You Freeze? Yes, jambalaya freezes well. Let it cool completely before transferring to an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Ingredients:
- 1 tablespoon oil
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 1 pound andouille sausage, sliced
- 1 pound chicken thighs, diced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Directions:
- Heat oil in a large pot over medium heat. Sauté bell pepper, onion, and celery until softened.
- Add sausage and chicken to the pot. Cook until browned.
- Stir in spices and rice. Mix well.
- Pour in chicken broth and tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Add shrimp in the last 10 minutes of cooking. Cook until shrimp are pink and cooked through.
- Garnish with parsley or green onions. Serve hot.
Editor’s Note: This jambalaya recipe is a wonderful example of Southern comfort food. Its rich flavors and hearty ingredients make it a satisfying meal that can easily be adapted to suit your taste preferences.
Nutrition Facts: (Per serving, based on 6 servings):
- Calories: 400
- Protein: 25g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 3g