Authentic Jambalaya
A delicious and hearty Louisiana dish combining rice, meats, and vegetables in one pot, perfect for family gatherings and weeknight dinners.
Ingredients
Main ingredients
- 2 cups Long-grain white rice (washed and uncooked)
- 9-10 pieces Shrimps (peeled and deveined)
- 10 ounces Sausage (smoked or regular) Use Andouille sausage for a spicy kick.
- 1 lb Boneless chicken (diced)
- 2 ribs Celery (chopped)
- 1 large Onion (chopped)
- 2 pieces Green onion (chopped) For garnish.
- 1 can Crushed tomatoes (14 or 15 oz.)
- 2 tbsp Tomato paste
- 3-4 cloves Garlic (minced)
- 1 tsp Dried Thyme
- 2 tbsp Cajun seasoning
- 1 tsp Oregano
- 3-4 cups Chicken or vegetable broth (low sodium)
- Pinch Salt and pepper to taste
- Cooking oil For sautéing.
Instructions
Preparation
- In a bowl, combine the Cajun seasoning, black pepper, salt, oregano, and thyme. This will be used to season the chicken and shrimp.
- Heat some cooking oil in a large pot over medium heat.
Cooking
- Add the diced chicken and sausage to the pot, cooking them until they are browned and cooked through.
- Add the shrimp to the pot and cook for about 3-4 minutes, or until they turn pink.
- Stir in the chopped onion, celery, and minced garlic. Cook for a few more minutes until the vegetables soften.
- Add the crushed tomatoes, tomato paste, and the spice mixture. Mix well.
- Pour in the washed rice and broth. Stir everything together, making sure the rice is evenly distributed.
- Bring the mixture to a boil, then reduce the heat and cover the pot. Let it simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Once done, fluff the rice with a fork and stir in the chopped green onions.
Notes
Serve your jambalaya hot in bowls, garnished with additional green onions or parsley. This dish is excellent on its own but can also be paired with a side salad or crusty bread. To store leftovers, let it cool, transfer to airtight containers, and refrigerate.