Jambalaya Or Pastalaya Bowl Recipe

Prepare proteins

Trim fat from chicken thighs and cut into 1-inch pieces. Pat shrimp dry with paper towels. Slice andouille sausage into 1/4-inch rounds. Season chicken and shrimp lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Brown chicken and sausage

Heat 1 tablespoon oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken in a single layer and brown 3–4 minutes, stirring once; it should be mostly cooked but not fully tender. Transfer chicken to a plate. Add sausage and cook 2–3 minutes until it releases fat and browns. Transfer with chicken. Reduce heat to medium.

Cook shrimp (finish later)

Shrimp will be added near the end so it doesn’t overcook. Set aside with the cooked proteins; reserve pan with fond for vegetables.

In the same pan, add remaining 1 tablespoon oil. Add diced onion, green pepper, red pepper and celery (the classic ‘holy trinity’). Sauté over medium heat, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Scrape browned bits from the bottom of the pan.

Add bay leaves and half the chopped scallions (reserve remaining scallion and parsley for garnish). Stir to combine.

Stir in tomato paste and cook 1 minute. Add diced tomatoes (with juices), Worcestershire sauce, and chicken broth. Bring mixture to a simmer and scrape any remaining browned bits into the liquid.

Choose rice or pastalaya method

For jambalaya (rice): Rinse rice briefly if desired. Add 1 cup long-grain rice to the simmering liquid and stir. Bring back to a simmer, then reduce heat to low, cover, and cook 18–20 minutes until rice is tender and liquid is absorbed. For pastalaya (pasta/orzo): If making pastalaya, add 1 cup orzo to the simmering liquid. Simmer, uncovered, stirring occasionally, until orzo is al dente and most liquid is absorbed, about 9–12 minutes. You may need to add up to 1/2 cup additional hot broth or water if it becomes dry before the orzo is tender.

About 5 minutes before the rice/pasta finishes, nestle the browned chicken and sausage back into the pan. Stir gently to distribute; recover and continue to cook so proteins finish through and flavors meld.

When there are 2–3 minutes left, add the shrimp on top of the rice/orzo and recover. Shrimp should turn pink and cook through in those final minutes. Taste and adjust seasoning with remaining 1/2 tsp salt, 1/2 tsp black pepper, Creole seasoning, smoked paprika, thyme, and cayenne as desired.

If mixture seems dry, stir in up to 1/4 cup additional warm broth. Remove bay leaves. Stir in 1 tablespoon butter (optional) for gloss and richness. Garnish with reserved scallions and chopped parsley. Squeeze lemon over bowls to brighten.

Spoon jambalaya/pastalaya into bowls. Serve each portion with one warm dinner roll on the side. Offer extra hot sauce or lemon wedges at the table.