Jambalaya Bucket Recipe

Prepare proteins

Trim excess fat from chicken thighs or pork shoulder. Pat dry and cut into 1-inch pieces. Season the meat with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Creole/Cajun seasoning; toss to coat.

Heat a large heavy-bottom Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add half the chicken (or pork) pieces, spacing so they brown; sear 2-3 minutes per side until golden but not cooked through. Remove to a plate and repeat with remaining meat. Set browned meat aside.

Add remaining 1 tablespoon oil to the pot. Add the sliced andouille (or kielbasa) and cook 3-4 minutes, stirring occasionally, until browned and slightly crisp at edges. Remove and reserve with the meat.

Reduce heat to medium. Add butter to the pot; once melted, add diced onion, green and red bell peppers, and diced celery (the classic holy trinity). Season with a pinch of salt. Cook, stirring occasionally, 6-8 minutes until vegetables are soft and the onion is translucent.

Add minced garlic and cook 30-45 seconds until fragrant but not browned. Stir in tomato paste and cook 1 minute to develop flavor.

Add the canned diced tomatoes with their juices, scraping any browned bits from the bottom of the pot with a wooden spoon.

Stir in rinsed rice to the pot to toast lightly with the vegetables for 1-2 minutes, coating grains with tomato mixture.

Return the seared meat and sausage to the pot, nestling them evenly throughout the rice and vegetables.

Add chicken stock, Worcestershire sauce, dried thyme, dried oregano, bay leaves, smoked paprika, remaining Creole/Cajun seasoning (1 tsp), remaining 1/2 tsp black pepper, cayenne (if using), and remaining 1/2 tsp kosher salt. Stir gently to distribute. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 18-22 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid frequently.

After cooking time, remove from heat and let sit, covered, for 5-10 minutes to steam.

Fluff jambalaya with a fork, remove bay leaves, taste, and adjust seasoning with more salt, pepper, or cayenne as desired.

Spoon jambalaya into serving buckets or a large serving bowl. Scatter chopped fresh parsley and sliced green onions over the top.

Serve hot. Provide lemon wedges on the side if desired for brightness.