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    • Jambalaya

    Jambalaya

    Mark Sharron
    Medium difficulty
    55 minutes
    02-Apr

    Jambalaya is a classic Cajun dish that combines rice, vegetables, and various types of meat and seafood. This hearty dish is easy to make and packed with flavour. It’s perfect for large gatherings and easily customized to suit different tastes. With its rich flavour and unique blend of ingredients, jambalaya is sure to be a hit at any gathering. 

     

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    Ingredients

    • 2 cups long-grain white rice
    • 1 onion, diced
    • 2 stalks celery, diced
    • 1 bell pepper, diced
    • 3 cloves garlic, minced
    • 1 can (14.5 ounces) diced tomatoes
    • 1 pound boneless, skinless chicken, cut into 1-inch cubes
    • 1 pound Andouille sausage, cut into 1/2-inch slices
    • 1 pound shrimp, peeled and deveined
    • 2 tablespoons Cajun seasoning
    • 2 bay leaves
    • 1 teaspoon hot sauce
    • 4 cups chicken broth

    Method

    • Step-by-step Method for Jambalaya
    • Dice the onion, celery, and bell pepper into small, even pieces
    • Mince the garlic cloves finely
    • Cut the boneless, skinless chicken into 1-inch cubes
    • Slice Andouille sausage into 1/2-inch rounds
    • Peel and devein the shrimp; set aside
    • Measure and rinse the long-grain white rice until water runs clear
    • In a large, deep-sided pot, heat a small amount of oil (from the total fat allowance) over medium-high heat
    • Add the diced chicken; cook, stirring, until lightly browned on all sides; remove and set aside
    • Add the Andouille sausage to the hot pot; sear the slices on both sides until lightly browned; remove and set aside with chicken
    • In the same pot, add onion, celery, and bell pepper; cook, stirring frequently, until vegetables have softened
    • Add minced garlic to the vegetables and cook until fragrant, about 1 minute
    • Return the cooked chicken and sausage to the pot; stir to combine with vegetables
    • Sprinkle the Cajun seasoning over the meat and vegetable mixture; stir well to coat
    • Add diced tomatoes (with their juices), rice, bay leaves, and hot sauce
    • Pour in the chicken broth, stirring to distribute ingredients evenly
    • Bring the mixture to a boil over high heat
    • Reduce heat to low, cover the pot tightly, and simmer gently for about 20 minutes
    • After 20 minutes, add the shrimp to the pot
    • Stir and cover again; cook for an additional 5-7 minutes until the rice is tender and the shrimp are just cooked through
    • Remove bay leaves; season to taste with additional hot sauce if desired
    • Fluff jambalaya gently with a fork to incorporate ingredients evenly
    • Serve hot in wide shallow bowls; garnish with reserved diced green tops from celery or bell pepper if available
    • Suggest serving with lemon wedges and a sprinkle of extra Cajun seasoning on the side for diners to adjust flavor at the table