Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chicken and sausage to the pot and cook until browned, about 5-7 minutes.
3. Remove chicken and sausage from the pot and set aside.
4. Add bell peppers, onion, celery, and garlic to the pot and cook until softened, about 5 minutes.
5. Add diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, oregano, paprika, cayenne pepper, salt, and pepper to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid.
7. Simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
8. Add the cooked chicken and sausage back to the pot along with the shrimp.
9. Cover the pot with the lid and cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken and sausage, then low heat for simmering the jambalaya.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 462
Fat: 20g
Carbohydrates: 34g
Protein: 36g
Sodium: 1360mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Andouille sausage can be substituted with any spicy sausage.
- Shrimp can be substituted with crawfish or crab.
Variations:
- Add okra or diced tomatoes with green chilies for a different flavor.
- Use brown rice instead of white rice for a healthier option.
- Add hot sauce or cayenne pepper for extra heat.
Tips and tricks:
- Use a wooden spoon or spatula to stir the jambalaya to prevent the rice from sticking to the bottom of the pot.
- Add more chicken broth if the jambalaya becomes too dry.
- Use fresh herbs instead of dried herbs for a more flavorful dish.
Storage instructions:
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat jambalaya in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve jambalaya in a large bowl or on a platter with a sprinkle of fresh parsley or green onions on top.
Garnishes:
Garnish jambalaya with fresh parsley or green onions.
Pairings:
Serve jambalaya with a side of cornbread or garlic bread.
Suggested side dishes:
- Roasted vegetables
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water.
- If the jambalaya is too soupy, remove the lid and let it simmer for a few more minutes to evaporate the liquid.
Food safety advice:
- Cook chicken, sausage, and shrimp to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover jambalaya in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
Jambalaya is a Creole dish that originated in Louisiana in the late 18th century. It is a combination of Spanish, French, and African cuisines.
Flavor profiles:
Jambalaya is a spicy and flavorful dish with a combination of chicken, sausage, shrimp, and rice. It has a smoky and savory taste with a hint of heat from the Cajun seasoning and cayenne pepper.
Serving suggestions:
Serve jambalaya as a main dish for dinner or as a hearty lunch option.
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