Jambalaya Recipe
This authentic Jambalaya recipe captures the essence of one of New Orleans' most iconic and cherished dishes! Juicy, plump shrimp, smoky seared sausage, and tender chicken are nestled in a bed of fragrant, Creole-spiced tomato rice and tender vegetables. This simple yet flavorful Jambalaya bursts with bold Louisiana flavors and is arguably the world's best one-pot meal!
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Servings: 5 people
Ingredients
- 1 tbsp vegetable oil
- 200 g 7oz andouille or smoked sausage, sliced into 0.5cm / 1/5" thick pieces (Note 1)
- 180 g 6oz smoked bacon, chopped
- 300 g 10oz boneless, skinless chicken thighs, cut into 2.5cm /1" chunks
- 12 large prawns/shrimp raw, peeled (with or without tails)
- 4 garlic cloves minced
- 1 tbsp 15g butter
- 1 large onion chopped into 1.5 cm / 0.5" pieces
- 2 celery ribs chopped into 1.5 cm / 0.5" pieces
- 2 medium green bell peppers chopped into 1.5 cm / 0.5" pieces
- 1.25 cups long grain rice uncooked (Note 2)
- 2.5 cups 625ml low-sodium chicken broth/stock (Note 3)
- 200 g 6.5oz crushed canned tomatoes
- 2 tbsp tomato paste
- 1 cup green onions sliced, plus extra for garnish
Creole Seasoning Mix:
- 2 tsp chopped fresh thyme or 1 tsp dried thyme
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder adjust spice to taste
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Preheat your oven to 180C/350F, suitable for all oven types.
- Warm the vegetable oil in a large skillet or Dutch oven over medium-high heat (Note 4).
- Add the bacon and cook for about 30 seconds to start rendering the fat, then introduce the sausage slices. Cook until the sausages are nicely browned, roughly 3 minutes, and then transfer them to a bowl.
- Place the chicken pieces into the pan and cook until they achieve a golden color on the outside. The chicken doesn't need to be fully cooked inside at this stage. Transfer to the bowl with the bacon and sausage.
- Sear the prawns/shrimp in the same pan for about 1.5 minutes on each side, then set them aside in a separate bowl to be used later.
- Add the butter to the pan, followed by the minced garlic, chopped onion, celery, and bell peppers. Cook for 3 to 4 minutes until they begin to soften.
- Stir in the rice, ensuring each grain is coated with the oil.
- Pour in the chicken broth, then add the tomato paste, crushed tomatoes, thyme, and the prepared seasoning mix.
- Stir everything thoroughly, then reintroduce the chicken, sausages, and bacon (along with any accumulated juices) to the pan.
- Once bubbles appear across most of the surface, give it another good stir. Ensure the rice is fully submerged, cover the pan with a lid, and transfer it to the preheated oven. (Refer to the video if needed).
- Bake for 20 minutes. Remove the lid and taste a few grains of rice (caution: it's hot!). If the rice is almost done (see Note 5 for the desired consistency), proceed to the next step. If the rice is still firm in the center, continue baking, checking every 5 minutes. Most ovens will require about 30 minutes of total cooking time (refer to Note 7).
- Add the prawns/shrimp and green onions, stir gently but swiftly, cover the pan again, and return it to the oven for an additional 3 minutes to heat the prawns.
- Take the pan out of the oven (refer to the video for the finished consistency), gently fluff the mixture, and serve. Garnish with extra green onions if desired.
Notes
Andouille Sausages - These smoky, spicy Louisiana sausages add a rich, smoky flavor to the dish. They can be hard to find outside the US; I haven’t found them anywhere in Sydney, Australia.
Best substitutes for Andouille:
a) Smoked Polish sausages from Polish or European delis (ask for the smokiest ones!)
b) Kransky* or even chorizo, plus SMOKED bacon (instead of regular) and SMOKED paprika (instead of sweet). The extra smoky flavor will compensate for the non-smoky sausages. Kransky can be found in supermarkets like Woolies and Coles in Australia. Note: Supermarket Kransky is labeled as smoked, but it’s not very smoky.
Even if you use regular sausages, bacon, and paprika, you’ll still end up with a delicious dish! ????
Rice - Long grain rice is best for the desired texture in the finished dish. Medium and short grain rice will work, but they are a bit stickier. This recipe is not suitable for risotto, paella, brown, or wild rice. Jasmine and basmati rice will work, but they add a fragrance not typically associated with Jambalaya. Chicken broth - Low-sodium chicken broth is recommended. If using regular chicken stock, reduce the salt in the spice mix to 1/4 tsp. Homemade chicken stock can also be used! Pot size - I use a 30 cm / 12" Chasseur cast iron pot, which holds 2.5 L / 2.5 quarts. A large Dutch oven or any very large skillet with a lid will also work well. Correct consistency - The Jambalaya should be juicy and moist, not dry and stodgy or swimming in liquid. The rice should be soft but still holding its shape with a slight bite, similar to risotto cooked just past al dente. It should not be completely soft, mushy, or gluey on the outside, which can happen if over-stirred when cooked on the stove. Nutrition per serving - This is a decent-sized bowl! Oven cooking time - The total cooking time can vary greatly depending on the type of pot (cast iron vs. regular thinner-walled pot) and your oven (fan-forced vs. older, slower ovens). Cooking times can be as long as 45 minutes, but in my oven and most others, it’s done in 25-30 minutes. Start checking at 20 minutes, and then every 5 minutes thereafter.
Best substitutes for Andouille:
a) Smoked Polish sausages from Polish or European delis (ask for the smokiest ones!)
b) Kransky* or even chorizo, plus SMOKED bacon (instead of regular) and SMOKED paprika (instead of sweet). The extra smoky flavor will compensate for the non-smoky sausages. Kransky can be found in supermarkets like Woolies and Coles in Australia. Note: Supermarket Kransky is labeled as smoked, but it’s not very smoky.
Even if you use regular sausages, bacon, and paprika, you’ll still end up with a delicious dish! ????
Rice - Long grain rice is best for the desired texture in the finished dish. Medium and short grain rice will work, but they are a bit stickier. This recipe is not suitable for risotto, paella, brown, or wild rice. Jasmine and basmati rice will work, but they add a fragrance not typically associated with Jambalaya. Chicken broth - Low-sodium chicken broth is recommended. If using regular chicken stock, reduce the salt in the spice mix to 1/4 tsp. Homemade chicken stock can also be used! Pot size - I use a 30 cm / 12" Chasseur cast iron pot, which holds 2.5 L / 2.5 quarts. A large Dutch oven or any very large skillet with a lid will also work well. Correct consistency - The Jambalaya should be juicy and moist, not dry and stodgy or swimming in liquid. The rice should be soft but still holding its shape with a slight bite, similar to risotto cooked just past al dente. It should not be completely soft, mushy, or gluey on the outside, which can happen if over-stirred when cooked on the stove. Nutrition per serving - This is a decent-sized bowl! Oven cooking time - The total cooking time can vary greatly depending on the type of pot (cast iron vs. regular thinner-walled pot) and your oven (fan-forced vs. older, slower ovens). Cooking times can be as long as 45 minutes, but in my oven and most others, it’s done in 25-30 minutes. Start checking at 20 minutes, and then every 5 minutes thereafter.
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