Ingredients with Measurements:
- 1 lb. Andouille sausage, sliced
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 can (14.5 oz.) chicken broth
- 1 cup long-grain white rice
- 2 tbsp. Trappey's Louisiana Hot Sauce
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- Salt and black pepper, to taste
- 2 tbsp. vegetable oil
- 2 tbsp. chopped fresh parsley, for garnish
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large Dutch oven over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes.
3. Add the chicken pieces and cook until browned, about 5 minutes.
4. Remove the sausage and chicken from the pot and set aside.
5. Add the chopped onion, green bell pepper, and celery to the pot and cook until softened, about 5 minutes.
6. Add the minced garlic and cook for 1 minute.
7. Add the drained diced tomatoes, chicken broth, Trappey's Louisiana Hot Sauce, paprika, dried thyme, dried oregano, salt, and black pepper to the pot.
8. Stir to combine and bring to a boil.
9. Add the uncooked rice to the pot and stir to combine.
10. Return the browned sausage and chicken to the pot and stir to combine.
11. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
12. Remove the pot from the heat and let sit for 5 minutes.
13. Fluff the jambalaya with a fork and sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Temperature:
Cooking temperature: Medium-high heat and low heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 410
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 1100mg
Total Carbohydrates: 27g
Dietary Fiber: 2g
Sugars: 4g
Protein: 29g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or kielbasa.
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use brown rice instead of white rice.
Variations:
- Add shrimp to the jambalaya for a seafood twist.
- Use diced ham instead of sausage for a milder flavor.
- Add diced okra to the jambalaya for a traditional touch.
Tips and Tricks:
- Make sure to brown the sausage and chicken before adding them to the pot to develop flavor.
- Use a wooden spoon or spatula to stir the jambalaya to prevent the rice from breaking apart.
- Let the jambalaya sit for 5 minutes after cooking to allow the flavors to meld together.
Storage Instructions:
- Store any leftovers 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 or on a large platter.
- Garnish with chopped fresh parsley or sliced green onions.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
Pairings:
- Serve with a side of cornbread or crusty French bread.
- Pair with a cold beer or a glass of sweet tea.
Suggested Side Dishes:
- Cornbread
- French bread
- Steamed vegetables
Troubleshooting Advice:
- If the jambalaya is too dry, add a splash of chicken broth or water to the pot and stir to combine.
Food Safety Advice:
- Make sure to cook the chicken and sausage to an internal temperature of 165°F to ensure they are fully cooked.
Food History:
- Jambalaya is a traditional dish from Louisiana that combines Spanish, French, and African influences.
Flavor Profiles:
- Spicy, smoky, savory, and slightly tangy.
Serving Suggestions:
- Serve the jambalaya as a main dish for dinner or as a hearty lunch.
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