Jambalaya Recipe

Prep smoked meats

If not already done, shred the smoked chicken and cube the brisket into 1/2" pieces. Slice the Andouille into 1/4" rounds. Keep refrigerated until ready to use.

In a large heavy-bottomed Dutch oven or deep skillet set over medium-high heat, add 1 tablespoon vegetable oil. When hot, add the Andouille slices in a single layer and sear 2–3 minutes per side until browned and some fat renders. Use a slotted spoon to remove sausage to a plate and reserve rendered fat in the pot.

Add the brisket cubes to the pot and sear quickly 1–2 minutes to develop color; remove and reserve with the sausage. (This step builds flavor but avoid overcooking the brisket.)

To the pot with reserved fat, add remaining 1 tablespoon vegetable oil and 1 tablespoon butter if the pot looks dry. Reduce heat to medium. Add diced onion, bell pepper, and celery. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add minced garlic and tomatoes and cook 1–2 minutes until fragrant. Stir in the tomato paste and cook another 1–2 minutes, mashing it into the vegetables — this deepens the tomato flavor and removes rawness.

Stir in Cajun seasoning, smoked paprika, dried thyme, dried oregano, kosher salt, and black pepper. Cook the spices with the vegetables about 1 minute to bloom the flavors.

Add the uncooked rice and stir to coat each grain with the spiced vegetable mixture for 1–2 minutes. This toasting step helps keep rice from getting too mushy.

Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom. Add the bay leaves, hot sauce (if using), and tomato paste (if not already mixed well). Bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce heat to a low simmer, cover the pot with a tight-fitting lid, and cook undisturbed for 18–20 minutes, or until the rice is tender and liquid is absorbed. Do not lift the lid during this time except once to check at 15 minutes if necessary.

When the rice is cooked, remove the pot from heat. Using a fork, gently fluff the rice and integrate any bits stuck to the lid or sides. Remove and discard the bay leaves.

Fold in the reserved Andouille and seared brisket pieces, along with the shredded smoked chicken. Return the pot to the warm but turned-off burner for 3–5 minutes with the lid on to allow the residual heat to gently warm the proteins and let flavors marry. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning if desired.

If using file powder, sprinkle it now and stir gently to incorporate.

Spoon jambalaya into bowls or onto plates. Garnish with sliced green onions and chopped parsley. Serve with lemon wedges and additional hot sauce on the side.

Leftovers: Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of stock or in the microwave, covered, until warmed through.