Ingredients with Measurements:
- 1 pound of smoked sausage, sliced
- 1 pound of chicken breast, cubed
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can of diced tomatoes, drained
- 1 can of tomato sauce
- 2 cups of chicken broth
- 1 tablespoon of Cajun seasoning
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1 teaspoon of hot sauce
- 2 cups of uncooked long-grain rice
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, stirring occasionally. Remove the sausage from the pot and set aside.
2. Add the cubed chicken to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. Add the chopped onion, green bell pepper, celery, and garlic to the pot. Cook until the vegetables are tender, stirring occasionally.
4. Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, thyme, oregano, smoked paprika, and hot sauce to the pot. Stir to combine.
5. Add the uncooked rice to the pot and stir to combine. Bring the mixture to a boil.
6. Reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. Stir in the cooked sausage and chicken. Season with salt and pepper to taste.
8. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the sausage and chicken
- Low heat for simmering the jambalaya
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Andouille sausage can be used instead of smoked sausage
- Shrimp can be added to the jambalaya for a seafood twist
- Brown rice can be used instead of white rice for a healthier option
Variations:
- Vegetarian jambalaya can be made by omitting the sausage and chicken and using vegetable broth instead of chicken broth
- Creole seasoning can be used instead of Cajun seasoning for a different flavor profile
Tips and tricks:
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom
- Stir the jambalaya occasionally to prevent the rice from clumping together
- Adjust the amount of hot sauce to your desired level of spiciness
Storage instructions:
- Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the jambalaya in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the jambalaya in individual bowls with a sprinkle of chopped parsley on top
Garnishes:
- Chopped parsley
Pairings:
- Cornbread or crusty bread
Suggested side dishes:
- Collard greens
- Okra
- Black-eyed peas
Troubleshooting advice:
- If the jambalaya is too dry, add more chicken broth or water
- If the jambalaya is too wet, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Jambalaya is a Louisiana Creole dish that originated in the French Quarter of New Orleans in the late 18th century.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve the jambalaya as a main dish for dinner or as a hearty lunch
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