Jambalaya Recipe
Make Jambalaya Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Vegetables & Aromatics
Liquids & Tomatoes
Rice & Starches
Seasonings & Oils
Finishes
Method
Protein
- 1
Prep proteins
Trim fat from chicken thighs and cut into 1-inch pieces. Slice andouille sausage into 1/4-inch rounds. Pat shrimp dry with paper towels; if frozen, thaw completely and pat dry. Season chicken and shrimp lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Brown sausage and chicken
Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the andouille sausage in a single layer and brown 2-3 minutes per side until caramelized. Remove sausage with a slotted spoon and set aside. Add remaining 1 tablespoon oil and 1 tablespoon butter. Add chicken pieces and cook 4-6 minutes until browned but not fully cooked through. Remove chicken and set aside with sausage.
Vegetables & Aromatics
- 3
Liquids & Tomatoes
- 4
Deglaze and build sauce
Stir in tomato paste and cook 1 minute to remove raw flavor. Add the canned diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Pour in 3 cups chicken broth and stir to combine.
Seasonings & Rice
- 5
Season and combine
Return the browned chicken and sausage to the pot. Add the rinsed rice, Creole seasoning, dried thyme, dried oregano, cayenne pepper, bay leaf, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper. Stir gently to distribute ingredients evenly.
- 6
Simmer
Bring the mixture to a gentle boil over medium-high heat. Reduce heat to low so it simmers very gently. Cover the pot with a tight-fitting lid and cook undisturbed for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid while rice cooks.
- 7
Finish rice
Turn off heat and let the jambalaya rest, covered, for 5-10 minutes to steam the rice fully. Remove and discard the bay leaf.
Seafood finish
- 8
Add shrimp
After the resting period, stir the mixture gently to fluff the rice. Nestle the shrimp into the hot rice and cover. Let sit 4-6 minutes until shrimp are opaque and cooked through (internal temp ~120-130°F for tender shrimp). If you prefer, briefly return to low heat for 1-2 minutes—do not overcook shrimp.
Finishes
- 9
Adjust and serve
Taste and adjust seasoning with additional Creole seasoning, salt, or hot sauce to taste. Stir in chopped green onions and parsley. Plate the jambalaya and serve with lemon wedges and extra hot sauce on the side.