One-Pot

Jambalaya

Transport your taste buds to the heart of New Orleans with this vibrant, one-pot Creole Jambalaya. Packed with smoky andouille sausage, succulent shrimp, and a medley of aromatic vegetables, this soulful dish is a celebration of bold flavors and hearty textures.

Prep

20m

Cook

40m

Serves

Calories

485kcal

Qty	Ingredient
12 oz 340 g	Andouille sausage, sliced
1 lb 450 g	Chicken breast, diced
1 lb 450 g	Large shrimp, peeled and deveined
2 cups 400 g	Long-grain white rice
3 cups 710 ml	Chicken broth
14 oz 400 g	Crushed tomatoes
1 medium 150 g	Yellow onion, diced
1 large 150 g	Green bell pepper, diced
2 stalks 80 g	Celery stalks, diced
3 cloves 9 g	Garlic, minced
2 tbsp 14 g	Cajun seasoning
2 tbsp 30 ml	Vegetable oil

2 Method

Step 1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and diced chicken. Brown the meat for 5-7 minutes until cooked through, then remove and set aside.

Step 2. In the same pot, add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 5 minutes until the vegetables begin to soften.

Step 3. Add the minced garlic and Cajun seasoning. Cook for 1 minute until fragrant. Stir in the rice, ensuring every grain is coated in the oil and spices.

Step 4. Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a boil.

Step 5. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Step 6. Remove the lid and gently fold in the shrimp and the reserved chicken and sausage. Cover and cook for an additional 5-7 minutes until the shrimp are pink and opaque.

Step 7. Fluff the rice with a fork and garnish with fresh green onions and parsley before serving.

·
Do not peek! Resist the urge to lift the lid while the rice is simmering, as the trapped steam is essential for even cooking.
·
Use a high-quality Andouille sausage; it provides the smoky depth that defines a true Louisiana Jambalaya.
·
If the rice is still slightly crunchy after the liquid is gone, add a splash more broth and cover for 5 more minutes.
·
For a dryer, 'Cajun' style jambalaya, omit the tomatoes and slightly increase the broth.

? FAQ

What is the difference between Cajun and Creole Jambalaya?

Creole jambalaya (often called 'red jambalaya') includes tomatoes, while Cajun jambalaya does not. This recipe is Creole-style due to the crushed tomatoes.

Can I use brown rice instead of white rice?

Yes, but brown rice requires more liquid and a significantly longer cooking time (usually 45-50 minutes). Add about 1/2 cup extra broth if switching.

Is Jambalaya supposed to be wet or dry?

It should be moist but not soupy. The rice should have absorbed most of the liquid, leaving a thick, rich consistency unlike Gumbo which is a soup.

How long do leftovers last?

Stored in an airtight container in the refrigerator, Jambalaya will stay fresh for up to 3 days. It also freezes well for up to 3 months.

The Beast

Jambalaya

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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