Daily Lunch Specials Recipe
Each franchise restaurant offers a number of lunch specials selected from our own The Jambalaya Shoppe recipe book. Lunch menus vary from location to location, and all are sure to please the palate.
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Ingredients
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Base Jambalaya (for daily lunch specials)
Optional Variants & Toppings (choose per daily special)
Method
Base Jambalaya Preparation
- 1
- 2
Brown the proteins
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Season chicken pieces lightly with 1/4 tsp salt and 1/4 tsp pepper. Add chicken in a single layer and brown 3–4 minutes per side until golden but not cooked through. Remove chicken to a plate. Add sliced andouille to the pot and brown 2–3 minutes to render fat and develop color. Remove and set aside with chicken.
- 3
Sauté the aromatics
Reduce heat to medium and add remaining 1 tablespoon oil and 1 tablespoon butter. Add diced onion, bell pepper and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 4
Build the base
Stir in tomato paste and cook 1 minute to remove raw flavor. Add canned diced tomatoes with their juices and stir to combine. Add Creole seasoning, smoked paprika, dried thyme, remaining salt and pepper, 1 tsp hot sauce and bay leaf. Stir, scraping browned bits from the bottom of the pot.
- 5
Toast rice and deglaze
Add the uncooked rice to the pot and stir to coat grains with the tomato mixture, toasting for 1–2 minutes. Pour in the chicken broth and bring mixture to a gentle boil.
- 6
Simmer with proteins
Return the browned chicken and andouille to the pot. Reduce heat to low, cover partially, and simmer gently for 18–20 minutes without stirring frequently — just enough to maintain a gentle simmer — until rice is tender and has absorbed most of the liquid. Check at 15 minutes and give a gentle stir if rice is sticking. Remove bay leaf.
- 7
Finish with shrimp (if using)
If using shrimp, nestle shrimp into the top of the rice during the last 4–6 minutes of cooking so they turn pink and opaque but remain tender. If not using shrimp, proceed to next step.
- 8
- 9
Adjust seasoning and serve
Taste and adjust seasoning with additional salt, black pepper or hot sauce as needed. Serve jambalaya family-style or portioned for lunch specials into bowls. Garnish with lemon wedges and optional toppings such as shredded cheddar, crispy fried onions or extra sliced scallions.
Optional Variants & Toppings (apply as directed)
- 10
Vegetarian mushroom variant
Skip chicken, sausage and shrimp. In step 'Brown the proteins' heat an extra 1 tablespoon oil and sauté sliced mushrooms until deeply browned and any liquid evaporates (6–8 minutes). Continue with sautéing aromatics in same pot and proceed; stir mushrooms back in when stirring in rice.
- 11
- 12
Andouille crumb or extra sausage
For extra sausage flavor, reserve 1 ounce of sliced andouille, pulse briefly in a food processor to make coarse crumbs and sprinkle over finished bowls, or increase sausage to taste during the initial browning step.
- 13
Assembly for lunch service
Portion 1 1/2 to 2 cups of jambalaya per serving into lunch bowls or trays. Offer optional toppings (shredded cheddar, crispy fried onions, extra scallions, lemon wedges, hot sauce) on the side so guests can customize.