Traditional Jambalaya Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
6 servings
Ingredients
  • 1 ½ cups long grain white rice
  • 1 pound chicken breasts, cut into 1-inch cubes
  • 1 teaspoon cayenne, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons butter
  • 1 (13 ½-ounce) andouille sausage rope, sliced
  • 1 cup diced Vidalia onion
  • 1 cup diced green bell pepper
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • ¼ cup chopped parsley
  • 1 (28-ounce) can crushed tomatoes
  • 1 ½ cups tomato purée
  • 1 tablespoon creole seasoning
  • 1 tablespoon Louisiana hot sauce
  • 3 bay leaves
  • 3 cups chicken broth
  • 1 pound shrimp (about 16 to 20), deveined and tails on
  • ¼ cup chopped scallions
Directions
  1. Rinse the rice thoroughly, running under water until the water runs clear. Set aside until ready to use.
  2. Season cubed chicken with ½ teaspoon of cayenne, ½ teaspoon of salt, and ½ teaspoon of pepper. Melt butter in a very deep skillet or pot over medium heat and cook chicken until cooked through, about 5 minutes. Remove from pot and reserve.
  3. Add sliced sausage to the pot and cook until caramelized, about 5 minutes, scraping up any browned bits and seasoning leftover from the chicken.
  4. Once sausage is deeply browned, add the onion and stir.
  5. Once the onion begins to soften, add the bell pepper and celery and cook until the trinity is softened, about 3 to 4 minutes. Stir in the garlic.
  6. Add the Worcestershire sauce and stir to scrape any browned bits from the bottom of the pot. Stir in the parsley, then add the crushed tomatoes and tomato purée. Stir in the creole seasoning, hot sauce, and bay leaves.
  7. Add the rinsed rice to the pot and stir in the broth, incorporating well so that rice is submerged. Return the cooked chicken to the pot and bring the mixture to a boil, then reduce heat to medium low and cover.
  8. Simmer, stirring occasionally, until liquid is absorbed and rice is fluffy, about 15 to 20 minutes.
  9. Once rice is cooked, remove pot from heat and gently stir in the shrimp. Cook in the residual heat of the jambalaya until pink and opaque, about 3 minutes. Use the remaining cayenne, salt, and pepper to season to taste.
  10. To serve, top with chopped scallions.