Jambalaya Recipe

1. Brown sausage

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the sliced andouille and brown, stirring occasionally, 3–4 minutes until edges are caramelized. Remove with a slotted spoon to a bowl and reserve.

2. Brown chicken

Add another 1 tablespoon oil to the pot. Season the chicken pieces lightly with 1/4 tsp salt and 1/4 tsp pepper. Add chicken in a single layer and brown 3–4 minutes until golden but not cooked through. Remove to the bowl with sausage.

3. Cook shrimp (finish later)

Reserve the raw shrimp in the refrigerator. Shrimp will be added near the end for 3–4 minutes to avoid overcooking.

4. In the same pot, reduce heat to medium. If pan is dry, add a splash (about 1 teaspoon) of oil. Add the chopped onion, diced bell pepper, and diced celery (the 'holy trinity'). Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and the white parts of the sliced green onions; cook 30–60 seconds until fragrant.

5. Return the browned sausage and chicken (with any accumulated juices) to the pot and stir to combine with the vegetables.

6. Stir in the tomato paste and cook 1 minute to remove raw tomato flavor. Add the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot.

7. Add the uncooked rice and stir to coat the grains with the tomato-vegetable mixture for 1 minute.

8. Pour in the chicken stock. Add Creole/Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining salt and pepper, and hot sauce if using. Stir to combine.

9. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 18–20 minutes, or until rice is tender and liquid is mostly absorbed. Avoid stirring during this time, which can make the rice gummy.

10. After 18–20 minutes, remove the lid and check rice. If liquid is absorbed but rice still has a faint bite, replace lid and cook 2–4 more minutes as needed. Discard the bay leaf.

11. Stir in the reserved shrimp and spread mixture out in an even layer. Cover and let sit on the warm burner off heat or over very low heat for 3–5 minutes until shrimp turn pink and are cooked through (about 3–4 minutes).

12. Stir in butter (if using) and chopped green onion greens and parsley. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

13. Serve hot, spooned into bowls. Garnish with extra parsley and sliced green onions if desired.