Jambalaya Recipe
Chicken, crawfish, smoked sausage and shrimp with a sauce of chicken stock and tomatoes served over dirty rice.
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Ingredients
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Protein
Vegetables and Aromatics
Rice and Stock
Spices and Seasonings
Other
Method
Preparation
- 1
Prepare the Ingredients
Chop the onion, bell pepper, and celery into small pieces. Mince the garlic. If using whole chicken breasts, cut them into bite-sized pieces.
Cooking
- 2
- 3
Add Chicken and Sausage
Add the chicken pieces and smoked sausage to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 4
Incorporate Garlic and Spices
Stir in the minced garlic, paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- 5
Add Crawfish and Tomatoes
Stir in the crawfish tails and the canned diced tomatoes (with juice). Cook for another 2-3 minutes.
- 6
Add Rice and Stock
Add the long-grain rice, chicken stock, and bay leaves to the pot. Stir to combine.
- 7
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- 8
Add Shrimp
Five minutes before the cooking time is up, stir in the shrimp. Cover and cook until the shrimp are pink and cooked through.
- 9
Serve
Remove from heat, discard bay leaves, and fluff the rice with a fork. Serve hot, garnished with sliced green onions and chopped parsley.