Bourbon Street Jambalaya Recipe

Trim and chop proteins

Cut chicken thighs into 1-inch bite-sized pieces. Slice andouille sausage into 1/4-inch coins. Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Chop vegetables

Peel and finely dice the onion. Core and dice the bell pepper. Trim and finely dice the celery. Mince the garlic. Rinse rice under cold water until the water runs mostly clear and drain.

Heat a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add the sliced andouille sausage and cook 3–4 minutes until browned and some fat renders. Using a slotted spoon, remove sausage to a plate and reserve fat in the pan.

Add remaining 1 tablespoon oil and 1 tablespoon butter to the pan. When hot, add the seasoned chicken in a single layer and brown about 3–4 minutes per side until golden but not fully cooked through. Remove chicken to the plate with sausage.

Reduce heat to medium. Add the chopped onion, bell pepper, and celery to the pan. Sauté 6–8 minutes until softened and beginning to caramelize, stirring occasionally. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute to remove raw flavor. Add the canned diced tomatoes with their juice, scraping up browned bits from the bottom of the pan.

Pour in the optional white wine (or 1/2 cup chicken stock if not using wine). Increase heat briefly to bring to a simmer and reduce by half, about 2–3 minutes.

Return the sausage and browned chicken to the pot. Add the rinsed rice, 3 1/2 cups chicken stock, Worcestershire sauce, hot sauce, smoked paprika, dried thyme, dried oregano, cayenne, remaining salt and pepper, and bay leaves. Stir to combine.

Bring mixture to a steady simmer (medium-low heat). Once simmering, cover with a tight-fitting lid and cook gently for 18–20 minutes without lifting the lid.

After 18–20 minutes, remove the lid and check rice — it should be tender and most liquid absorbed. If rice needs a few more minutes, cover and continue for 2–4 minutes. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Stir in the raw shrimp, tucking them into the rice. Replace the lid and allow residual heat to cook the shrimp through for 4–6 minutes until they are pink and opaque. Alternatively, if you prefer firmer shrimp, briefly simmer uncovered for 3–4 minutes.

Once shrimp are cooked, remove pot from heat. Let jambalaya rest, covered, for 5 minutes to allow flavors to meld and rice to finish steaming.

Remove and discard bay leaves. Fluff jambalaya gently with a fork. Taste and adjust seasoning. Garnish with sliced green onions and chopped parsley. Serve hot in bowls with extra hot sauce on the side.