Jambalaya Recipe
Make Jambalaya Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Sausage
Vegetables & Mirepoix
Rice & Liquid
Seasoning & Misc
Method
Protein & Sausage
- 1
Prepare proteins
Trim excess fat from chicken thighs and cut into 1-inch pieces. Pat shrimp dry with paper towels and set aside. Slice andouille sausage into 1/4-inch thick rounds.
- 2
Brown chicken and sausage
Heat 1 tablespoon oil in a large, heavy-bottomed Dutch oven or large skillet over medium-high heat. Add chicken in a single layer, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and brown 3–4 minutes per side until golden but not cooked through. Transfer chicken to a plate. Add sausage and cook 3–4 minutes until browned and some fat renders. Transfer sausage to the plate with chicken. If the pan is dry, add remaining 1 tablespoon oil.
Vegetables & Mirepoix
- 3
- 4
Add tomato components
Stir in tomato paste and cook 1 minute to caramelize slightly. Add the canned diced tomatoes with their juices and stir to combine, scraping up any browned bits from the bottom of the pot.
Rice & Liquid
- 5
Combine rice and stock
Add uncooked rice to the pot and stir so the rice is coated with the tomato-vegetable mixture. Pour in chicken stock and stir to combine.
- 6
Return proteins and season
Return the browned chicken and sausage to the pot, nestling them into the rice. Add Creole/Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining salt and pepper, and optional hot sauce. Stir once to distribute seasonings.
- 7
Simmer
Bring mixture to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer undisturbed for 18–22 minutes, until rice is tender and most liquid is absorbed. Do not lift the lid during the first 15 minutes to maintain steam.
Finishing & Garnish
- 8
Add shrimp and rest
When rice is tender, remove lid and gently fold in the raw shrimp. Cover and let rest for 4–6 minutes off the heat; the shrimp will cook through from residual heat and remain plump. Check doneness—shrimp should be opaque and pink and chicken should be cooked through (internal temp 165°F / 74°C if checked).
- 9
Adjust seasoning and serve
Remove bay leaf. Taste and adjust salt, pepper, or hot sauce as desired. Sprinkle with sliced green onions and chopped parsley. Serve hot, spooned into bowls.
