Jambalaya

The best Jambalaya recipe is fill with Creole flavor, shrimp, pork, chicken, rice and just about everything else you’ll find in your kitchen fridge and pantry. A one pot meal that will feed a crowd almost as big as New Orleans itself!

Looking for more one-pot meals? Check out Copycat Kraft Mac and Cheese or Shepherd’s Pie.

Why You’ll Love This Recipe

This southern classic comfort food dish is a hearty, flavorful one-pot meal no matter where you’re located. Aromatics such as onion, celery, bell pepper, and garlic make for the perfect base while a variety of meat and spices add depth and complexity to the dish. Rounded out with a tomato based rice for the perfect vessel of maximum flavor and comfort.

Authentic Jambalaya

While making authentic jambalaya would be delicious in it’s own right, try not to be concerned with the specifics. At this point, each family has their own version of jambalaya that has secret ingredients and been passed down through the generations. You’re likely to find each family in Louisiana makes it slightly different, claiming their’s to be authentic and true.

Ingredients

• Meats: You can use one or a variety of meats. Anything from chicken to pork, from shrimp to crawfish, spicy like andouille or chorizo to plain sausage or kielbasa.
• Vegetables: celery, bell pepper, garlic, and onion are a must. Tomatoes and tomato paste will add a depth of flavor and create the red rice. Okra is optional but a common garden staple in the south.
• Herbs & Spices: Creole seasoning can be purchased anywhere and will be the main flavor profile to the meal. Adding fresh herbs such as basil, rosemary, oregano, thyme, and chives, help to brighten this hearty dish and really drive home it’s fresh qualities. Bay leaves are a must to round out the dish.
• Rice: Long grain white rice is the traditional choice as it cooks quickly and can soak up all the flavors we’re adding to the dish. You can use whole grain rice or wild rice as well if that’s what you prefer. It will taste a bit different though.
• Other: Butter and oil are both used to help sear the meat and release flavors during the cooking process. Chicken stock is used to deglaze the pot and cook the rice for maximum flavor. Worcestershire sauce is added for a salty, briny flavor which complements the use of seafood.

Instructions

1. Start by searing your pork in a large dutch oven. You should not need any oil at this point as it will naturally release during cooking. While sauteing the pork, coat the bite sized chicken thighs in half of the dry seasoning.
2. Remove the sausage with a slotted spoon. Add the butter and chicken to the Dutch oven to sear on all sides.
3. Sear until golden brown.
4. Remove using a slotted spoon so all drippings are left behind.
5. Add the onion, celery, and bell pepper.
6. Saute for about 5 minutes until tender and all drippings have coated the vegetables.
7. Add the garlic. Saute 1 minute until fragrant.
8. Add the tomato paste and seasonings. Stir to coat all vegetables and allow to saute 1-2 minutes.

9. Rinse the rice well until water runs clear and add to the pot.
10. Stir the rice until it becomes red and is incorporated, and any moisture have left.
11. Pour in the chicken stock and canned tomatoes. Use a wooden spoon to stir and loosen any stuck on seasonings.
12. Bring to a boil and top with fresh herbs and bay leaves.
13. Add cooked meat, raw shrimp, and okra. Cover for 2 minutes. Turn off heat and allow to sit covered for 20 minutes.
14. Remove cover and stir.
15. Top with more fresh herbs and serve.

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FAQ’s

Katie’s Tips

• Start with searing the sausage in the Dutch oven. The sausage rounds will release oil as they are cooked, reducing the amount of excess oil you need to introduce to the dish. The following ingredients will then get to be sautéed in a hot spice oil for more flavor.
• Use half of the spices to coat the raw chicken in before searing. This will give the spices a chance to heat up in the pot during the searing process and will add more flavor to the dish overall.

Storage

Refrigerate leftovers in an airtight container for up to 5 days. To reheat, microwave individual servings or on the stovetop for larger servings. Leftovers of jambalaya can also be frozen in a vacuum sealed container for up to 3 months. To thaw, place in the refrigerator the night before and reheat as instructed above.

Serve with

Jambalaya is the perfect one-pot dish on it’s own. You could serve it with cornbread or a salad. If serving to a large group of people, you could also serve with a side of skewered shrimp and not have it in the jambalaya. That would be helpful when allergies are not known.

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