Jambalaya Recipe

Prepare and brown chicken & sausage

Pat chicken pieces dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. In a large heavy-bottomed Dutch oven or deep skillet, heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Add chicken in a single layer and brown 3–4 minutes per side until golden but not cooked through. Transfer chicken to a plate. Add sliced andouille to the pan and cook 2–3 minutes until browned and some fat renders. Remove sausage and set aside with chicken, leaving rendered fat in pan.

Cook shrimp (finish later)

Toss shrimp with a pinch of Creole seasoning. Reserve shrimp on a plate and stir them in during the last 5 minutes of simmering so they just turn opaque and remain tender.

Reduce heat to medium and add remaining 1 tablespoon oil and 1 tablespoon butter to the pan with any browned bits. Add diced onion, bell pepper, and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and stir to combine, scraping up browned bits from the bottom.

Add rinsed rice to the pot and stir to coat the grains with the tomato-vegetable mixture for 1 minute. Deglaze with white wine if using, scraping up any stuck bits, and let the wine reduce by half (about 1–2 minutes).

Pour in the chicken stock and stir in Creole seasoning, paprika, dried thyme, bay leaf, Worcestershire sauce, hot sauce (if using), remaining 3/4 tsp kosher salt, and 3/8 tsp black pepper. Bring to a gentle boil over medium-high heat.

Return the reserved chicken and andouille to the pot, nestling pieces into the rice mixture. Reduce heat to low, cover tightly, and simmer gently until rice is tender and liquid is absorbed, about 18–20 minutes. Avoid lifting the lid during this time.

When rice is cooked, remove pot from heat. Let rest, covered, for 5 minutes to finish steaming. Remove and discard bay leaf.

Fold in reserved shrimp, cover, and let stand 4–5 minutes until shrimp are just cooked through. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Stir in chopped parsley and sliced green onions. Spoon jambalaya onto plates or a large serving bowl and serve hot.