Jambalaya Recipe
Creole rice cooked with chicken, sausage, and tomatoes, simmered together and bursting with flavors with cornbread
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Ingredients
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Jambalaya
Cornbread
Method
Jambalaya
- 1
- 2
Brown sausage, set aside
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon oil. Add sliced sausage in an even layer and cook, stirring occasionally, until browned and some fat renders, about 4–5 minutes. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pot.
- 3
Brown chicken
Add remaining 1 tablespoon oil to the pot. Season chicken pieces with 1/2 tsp salt and 1/2 tsp pepper. Add chicken in a single layer and brown on all sides, about 3–4 minutes (it will finish cooking later). Transfer chicken to the plate with sausage.
- 4
Sauté vegetables and aromatics
Reduce heat to medium. Add butter to the pot. Add diced onion, bell pepper, and celery (the 'holy trinity') and a pinch of salt. Cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
- 5
Build flavor
Add dried thyme, smoked paprika, Creole seasoning, bay leaf, and remaining black pepper. Stir to combine, scraping any browned bits from the bottom of the pot.
- 6
Add tomatoes, rice, and liquids
Pour in the diced tomatoes with their juices and scrape the pot to loosen browned bits. Add the rinsed rice, returning browned sausage and chicken to the pot. Add chicken broth and 1 tsp salt (adjust later). Stir gently to combine and bring to a simmer over medium-high heat.
- 7
Simmer
Once simmering, reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 18–22 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid frequently. If the rice is not done and liquid is absorbed, add 1/4 cup hot broth or water and continue cooking a few minutes.
- 8
Finish
When rice is tender, remove pot from heat. Discard bay leaf. Stir in hot sauce (if using) and chopped parsley and green onions. Taste and adjust seasoning with additional salt, pepper, or Creole seasoning as needed. Let rest covered 5 minutes before serving to meld flavors.
Cornbread
- 9
- 10
Mix dry and wet ingredients
In a large bowl combine cornmeal, flour, sugar, baking powder, and 1/2 tsp salt. In a separate bowl whisk together buttermilk, egg, and 3 tablespoons melted butter.
- 11
Combine batter
Pour wet ingredients into dry ingredients and stir until just combined; a few small lumps are fine. Do not overmix.
- 12
Bake
Carefully remove hot skillet from the oven and add 1 teaspoon oil and 1 tablespoon butter, swirling to coat and melt. Pour batter into preheated skillet and smooth the top. Bake in the oven for 18–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 13
Cool and serve
Remove cornbread from oven and let cool 5 minutes in skillet. Run a knife around the edge and transfer to a cutting board or slice in the skillet. Serve warm alongside jambalaya.