Jambalaya Recipe

Rinse jasmine rice under cold water until water runs clear; drain and set aside.

Pat chicken thighs dry and cut into 1-inch pieces. Season lightly with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper.

If shrimp are frozen, thaw, peel, and devein. Pat dry. If octopus is frozen or whole, ensure it's pre-cooked (simmered/tender) and chopped into bite-size pieces.

Brown sausage & chicken

Heat 1 tablespoon oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook 3–4 minutes until browned. Transfer sausage to a plate. Add remaining 1 tablespoon oil and 1 tablespoon butter. Add seasoned chicken pieces and cook 4–5 minutes until lightly browned but not fully cooked through. Transfer chicken to the plate with sausage.

Saute aromatics

Reduce heat to medium. Add diced onion, green pepper, and celery to the pot. Cook, stirring occasionally, about 5–7 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to remove raw flavor. Add diced tomato and cook another 2 minutes.

Return browned sausage and chicken to the pot. Stir to combine with the vegetables.

Add rinsed jasmine rice, stirring to coat the rice with the tomato/vegetable mixture for about 1 minute.

Pour in 4 cups chicken stock. Add Cajun seasoning, paprika, dried thyme, bay leaf, remaining 1/2 teaspoon salt (adjust), remaining 3/4 teaspoon black pepper, and hot sauce if using. Stir once to distribute ingredients evenly, scraping any browned bits from the bottom.

Bring mixture to a simmer over medium-high heat. Once simmering, reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 18–20 minutes, or until rice is tender and liquid is absorbed.

When rice has about 5 minutes left (after about 13–15 minutes of cooking), nestle shrimp and chopped octopus into the rice and sausage/chicken mixture, but do not stir aggressively. Replace the lid and continue to cook the remaining time (about 5 minutes) until shrimp are opaque and cooked through and octopus is heated through.

When done, remove pot from heat. Let rest, covered, for 5 minutes to redistribute steam and finish cooking.

Remove bay leaf. Gently fluff jambalaya with a fork, folding ingredients to combine. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed.

Spoon jambalaya into bowls. Garnish with chopped fresh parsley and sliced green onions. Serve with lemon wedges on the side for squeezing.