Rice > Southern

One-Pot Jambalaya Recipe

Ingredients with Measurements:
- 1 pound Andouille sausage, sliced
- 1 pound chicken breast, cubed
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
- 1 cup long-grain white rice
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Heat the olive oil in the Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.

2. Add the cubed chicken breast to the pot and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.

3. Add the diced onion, diced bell peppers, diced celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.

4. Add the diced tomatoes, tomato sauce, chicken broth, long-grain white rice, paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to the pot. Stir to combine.

5. Add the cooked Andouille sausage and chicken back to the pot. Stir to combine.

6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

7. Remove the pot from the heat and let it sit, covered, for 5 minutes.

8. Fluff the jambalaya with a fork and sprinkle with chopped fresh parsley before serving.


Time:
Preparation time: 15 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 per serving: 460
Total fat: 22g
Saturated fat: 7g
Cholesterol: 105mg
Sodium: 1200mg
Total carbohydrates: 32g
Dietary fiber: 3g
Total sugars: 6g
Protein: 32g

Substitutions for ingredients:
- You can use any type of sausage you like instead of Andouille sausage.
- You can use shrimp instead of chicken, or a combination of both.
- You can use brown rice instead of white rice, but the cooking time will be longer.

Variations:
- Add diced ham or smoked turkey for extra flavor.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a tablespoon of Worcestershire sauce for a tangy kick.

Tips and tricks:
- Use a heavy-bottomed pot to prevent the jambalaya from burning.
- Don't stir the jambalaya too much while it's cooking, or the rice will become mushy.
- If the jambalaya is too dry, add more chicken broth or water.

Storage instructions:
- Let the jambalaya cool to room temperature, then transfer it to an airtight container.
- Store 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, garnished with chopped fresh parsley.
- Serve with a side of cornbread or crusty bread.

Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Hot sauce

Pairings:
- A cold beer or a glass of red wine

Suggested side dishes:
- Cornbread
- Crusty bread
- Steamed vegetables

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.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Jambalaya is a Louisiana Creole dish that originated in the French Quarter of New Orleans in the late 18th century. It was influenced by Spanish and African cuisine, and typically includes rice, meat, and vegetables.

Flavor profiles:
- Spicy, smoky, savory

Serving suggestions:
- Serve the jambalaya as a main dish for dinner or lunch.

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Region: American (Cajun/Creole)

Taste: Spicy, Savory, Tangy, Hearty, Aromatic