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Prepare the Ingredients: Start by gathering all the ingredients. Cut the chicken into bite-sized pieces, slice the sausage, and chop the vegetables.
Cook the Sausage and Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook until browned, about 5 minutes. Remove and set aside. In the same pot, add the chicken pieces, season with a pinch of salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove and set aside with the sausage.
Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.
Build the Flavor Base: Stir in the paprika, thyme, cayenne pepper, oregano, and a pinch of salt. Let the spices cook for 1-2 minutes to release their aroma.
Simmer the Rice: Add the diced tomatoes, tomato paste, and chicken broth to the pot, stirring well. Bring the mixture to a simmer. Add the rice, bay leaves, and return the sausage and chicken to the pot. Stir everything together, cover the pot, and let it simmer on low heat for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the Shrimp: In the last 5-7 minutes of cooking, add the shrimp to the pot. Stir and cover to allow the shrimp to cook through. The shrimp should turn pink and opaque.
Final Touches: Remove the bay leaves and adjust seasoning with salt and pepper if needed.
Serving and Storage Tips:
Serving: Serve your jambalaya hot, garnished with fresh parsley and green onions for an extra burst of color and flavor. It’s perfect on its own or paired with a side of crusty bread.
Storage: Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you have extra rice left over, you can add a splash of chicken broth while reheating to keep it moist.
Freezing: You can also freeze jambalaya for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
Variations:
Vegetarian Version: Skip the chicken, shrimp, and sausage and use vegetable broth instead of chicken broth. You can add more vegetables like zucchini, mushrooms, or okra to give the dish extra texture.
Spicy Twist: If you love heat, add chopped jalapeños or a few dashes of hot sauce to kick up the spice level.
Different Proteins: Swap the shrimp for crawfish, or add a variety of seafood for a more coastal take on the dish. You can also use chicken breast or a different sausage like chorizo.
FAQs:
1. Can I use brown rice instead of white rice?
Jambalaya is a quintessential dish from the heart of Louisiana, bursting with flavor, spice, and tradition. A classic one-pot meal, this version combines tender chicken, succulent shrimp, and savory sausage, all simmered together in a rich and aromatic blend of vegetables, spices, and rice. Whether you're hosting a family dinner or craving a comforting meal, this jambalaya will bring a taste of New Orleans straight to your kitchen. Let’s dive into the recipe that’s sure to impress everyone at the table!
Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb shrimp, peeled and deveined
1 lb smoked sausage, sliced (preferably Andouille sausage)
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups long-grain white rice
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
4 cups chicken broth
1 tsp paprika
1 tsp dried thyme
1/2 tsp cayenne pepper (adjust to heat preference)
1/2 tsp dried oregano
2 bay leaves
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Green onions, chopped (for garnish)
Directions:
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