Jambalaya Recipe
Jambalaya is a rice dish that originated in South Louisiana in the 18th Century. Jambalaya recipes encompass many variations. However, true Louisiana jambalaya contains only rice, meat or seafood, seasoning vegetables and spices, and is gluten-free. The Jambalaya Shoppe's delicious jambalaya dishes are derived from recipes passed down from many generations and are considered authentically Cajun with 'the secret in the pot.' The cooking technique is as important as the freshness of the ingredients used by The Jambalaya Shoppe. All of our 'core' dishes are cooked fresh daily in large cast iron pots over an open fire.
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Ingredients
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Protein & Stock
Vegetables & Mirepoix (The Holy Trinity)
Rice & Thickener
Seasoning & Oil
Finishing & Garnish
Method
Protein & Stock
- 1
Brown chicken
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon oil. Pat chicken pieces dry and season lightly with 1/4 tsp salt and pinch of pepper. Add chicken to the pot in a single layer and brown 3–4 minutes per side until golden but not fully cooked. Remove chicken to a plate and set aside.
- 2
Brown sausage
Reduce heat to medium. Add remaining 1 tablespoon oil to the pot. Add sliced Andouille and cook 3–4 minutes, stirring occasionally, until browned and fat renders. Remove sausage to the plate with chicken, leaving rendered fat in the pot.
- 3
Pour 1/2 cup of the chicken stock into the hot pot to deglaze, scraping browned bits from the bottom with a wooden spoon. Return reserved chicken and sausage to the pot and set aside while you prepare the vegetables.
Vegetables & Mirepoix (The Holy Trinity)
- 4
- 5
Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced tomatoes and the tomato paste and cook 1–2 minutes, mashing the tomatoes and allowing the paste to bloom — this built-up flavor is key to authentic jambalaya.
Rice & Thickener
- 6
Add rice and spices
Stir the rinsed rice into the pot to coat with the vegetable mixture. Add Cajun seasoning, smoked paprika, dried thyme, bay leaf, remaining salt and pepper, and hot sauce. Cook, stirring constantly, 1 minute to toast the rice and combine flavors.
- 7
Add stock and simmer
Pour in all remaining chicken stock (about 3 cups) and bring to a gentle boil. Scrape any stuck bits from the bottom, then reduce heat to a steady simmer. Nestle the browned chicken and sausage pieces into the rice, cover tightly, and simmer gently 18–22 minutes without lifting the lid, until rice is tender and most liquid is absorbed.
Finishing & Garnish
- 8
Finish with shrimp
When the rice is nearly done (after about 16–18 minutes), quickly nestle the shrimp on top of the rice, re-cover and steam until shrimp are pink and opaque, about 4–6 minutes depending on size. Remove from heat and let rest, covered, 5 minutes to finish steaming and to allow flavors to settle.
- 9
Gently fluff the jambalaya with a fork, taste and adjust seasoning with additional salt, pepper or hot sauce as desired. Remove and discard the bay leaf. Sprinkle sliced green onions and chopped parsley over the top. Serve hot with lemon wedges on the side if using.