Jambalaya Recipe
popular louisiana creole dish with chicken, ham, andouille sausage, and rice (bowl served with corn bread)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Base
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, and celery, and sauté until softened, about 5 minutes.
Cook the Meats
Add the diced chicken and sliced andouille sausage to the pot. Cook until the chicken is browned and cooked through, about 7-8 minutes.
Add Flavorings
Stir in the minced garlic, cayenne pepper, smoked paprika, thyme, salt, and black pepper. Cook for another minute until fragrant.
Combine Ingredients
Add the diced ham, diced tomatoes (with juice), rice, and chicken broth. Stir well to combine. Add the bay leaves.
Simmer
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Final Touches
Remove bay leaves, adjust seasoning with salt and pepper to taste. Fluff the jambalaya with a fork, and serve hot.