Bowl Recipe

Prepare rice

Rinse the rice in cold water until the water runs mostly clear. Drain well.

In a medium saucepan over medium heat, combine rinsed rice, chicken stock, tomato sauce, bay leaves, 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 15–18 minutes, until rice is tender and liquid is absorbed. Remove from heat, discard bay leaves, and fluff with a fork. Keep covered and warm.

While rice cooks, pat chicken and shrimp dry. Slice the andouille or kielbasa into 1/4-inch rounds.

In a large heavy skillet or Dutch oven over medium-high heat, add 1 tbs olive oil. When shimmering, add sausage slices in a single layer and cook 3–4 minutes until browned on both sides. Remove sausage to a plate and reserve fat in pan.

Add remaining 1 tbs olive oil to the pan. Add chicken pieces in a single layer, season lightly with 1/4 tsp salt and 1/4 tsp black pepper, and sear for 3–4 minutes until lightly browned and mostly cooked through. Remove chicken to the plate with sausage.

Add shrimp to the pan and cook 60–90 seconds per side until just pink and opaque. Remove shrimp and set aside with proteins. (Shrimp will finish warming later to avoid overcooking.)

Using the same pan with reserved fond, reduce heat to medium and add diced onion, bell pepper, and celery. Cook, stirring occasionally, for 5–6 minutes until softened and beginning to color.

Add minced garlic and cook 30–45 seconds until fragrant. If using, deglaze the pan with 1 tbs white wine, scraping up browned bits.

Stir in the canned diced tomatoes (with juices), tomato sauce (if any remain), Creole seasoning, smoked paprika, thyme, cayenne, remaining 1/2 tsp salt and 1/2 tsp black pepper. Simmer gently for 6–8 minutes to meld flavors and reduce slightly.

Return sausage and chicken to the pan with the vegetable-tomato mixture. Stir to combine, cover, and simmer 6–8 minutes, until chicken is cooked through and flavors have come together.

Add shrimp back in for the last 1–2 minutes just to reheat and finish cooking. Stir in chopped parsley and sliced green onions, reserving a small amount of green onion for garnish.

Taste the jambalaya mixture and adjust seasoning with additional salt, pepper, or hot sauce to taste. If mixture is too wet for a bowl, simmer uncovered 2–3 minutes to tighten the sauce; if too dry, stir in up to 1/4 cup chicken stock.

To assemble each bowl (serves 4): Spoon 1/2 cup cooked rice into each serving bowl (adjust to preference), then top with 1¼ cups of the jambalaya/pastalaya mixture (sausage, chicken, shrimp and vegetables). Garnish with reserved green onions and a squeeze of lemon. Serve hot with a roll.

Brush rolls with melted butter and warm them in a 350°F (175°C) oven for 5–7 minutes, or toast in a skillet until golden. Serve one roll per bowl.