I haven’t been home since June. I miss my family, the Waffle House, and other Louisiana-y things. When my dad came to visit last month for the U.S. Open, I had him haul a cooler full of seafood from Tony’s. I have a freezer full of head-on shrimp and crawfish, so I decided to use some of that Louisiana shrimp to make jambalaya. I added a ton of chicken because I have been trying to eat more protein as of late. And of course, it’s not jambalaya without andouille sausage.
I kid you not when I say this dish is easy to make. The most laborious part is chopping the meat and vegetables. If you can cook rice, you can make this jambalaya! The process is simple. Saute your chopped sausage and boneless, skinless chicken. Add the holy trinity–onion, bell pepper, and celery–a hallmark of Cajun cooking. Then, add the rice and garlic and toast. Next, add the diced tomatoes. Lastly, add your chicken stock, put the top on the pot, and let it cook like rice does–until the liquid is absorbed and the rice is cooked through. Lastly, stir in the shrimp and herbs, and adjust the seasoning. This is weeknight cooking. You can do it all start to finish in an hour.
- 1 pound andouille sausage, sliced
- 1 1/2 pounds boneless, skinless chicken thighs, chopped into 2″ pieces
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 1/2 cups brown rice
- 1 14-ounce can diced tomatoes
- 2 1/2 cups reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
- chopped green onions, for serving
- In a heavy bottomed pot (I used my dutch oven), add one tablespoon olive oil to medium-high heat. Stir in sausage and chicken. Cook for about five minutes, until browned.
- Stir in chopped onions, bell pepper, and celery. Cook about five minutes, until onions have softened.
- Stir in garlic and rice. Cook for about three minutes, stirring frequently.
- Add tomatoes and stir until juices are absorbed.
- Add broth, thyme, and bay leaf. Bring to a boil. Then, reduce heat to medium-low, cover with tight-fitting lid, and cook until rice is cooked and liquid is absorbed, about 20 minutes. If the liquid is absorbed but the rice is not cooked, add water and continue cooking until the rice is done.
- Meanwhile, season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, cayenne, and parsley. Once rice is cooked, stir in shrimp and remaining spices.
- Cook until shrimp are pink throughout, about two minutes.
- Adjust seasoning to taste. Add Louisiana tobasco sauce, if desired. Garnish with green onion and serve immediately.
Did you make this receipe?
Tag @foodieinnewyork on Instagram
Share this recipe