Jambalaya
Introduction to Jambalaya
Jambalaya is a hallmark of Louisiana Creole cuisine, combining flavors and techniques from French, Spanish, and West African traditions. This vibrant dish is known for its versatility, rich history, and the ability to bring people together. It's a one-pot meal that perfectly blends rice, meats, vegetables, and a harmony of spices, creating a comfort food that's both hearty and flavorful.
Why You'll Love It
- Flavorful: Every bite of Jambalaya is a burst of savory, spicy, and aromatic flavors.
- One-Pot Wonder: Easy preparation and minimal cleanup make it a go-to dish for any day of the week.
- Customizable: Whether you prefer seafood, chicken, sausage, or a vegetarian version, Jambalaya can be tailored to your taste.
The Heart of the Dish
At its core, Jambalaya is more than just a meal; it's a cultural icon that embodies the diversity and history of Louisiana. It's a testament to the melting pot of cultures that have influenced the region, making it a unique and beloved dish across the globe. Whether you're enjoying it at a local festival, a family gathering, or in your own kitchen, Jambalaya is sure to delight your senses and bring a taste of Louisiana to your table.
- 2 long-grain white rice
- 1 pound chicken thighs, cut into pieces
- 1 pound andouille sausage, sliced
- 1 cup chopped onions
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 3 garlic, minced
- 1 can diced tomatoes
- 4 chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 pinch salt
- 1 pinch black pepper
- 1 pound shrimp, peeled and deveined (optional)
In a large pot or Dutch oven, sauté onions, bell pepper, and celery in a bit of oil until softened.
Add garlic, Cajun seasoning, thyme, and smoked paprika. Cook for another minute until fragrant.- Brown the chicken pieces and sausage slices in the pot. Remove and set aside.
- Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
- Add rice, stirring to combine. Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- If using, add the shrimp on top of the Jambalaya in the last 10 minutes of cooking, cover, and let cook until shrimp are pink and cooked through.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork before serving.
Serving Size 1 portion
Servings 6
- Amount Per Serving
- Calories 500kcal
