In this Jambalaya recipe, we will take a journey through the flavors of Louisiana, exploring the art of creating a soul-satisfying jambalaya. So, roll up your sleeves, embrace the spirit of the bayou, and get ready to savor the bold and robust flavors that define this iconic dish.
- 6-8 servings
- 40 mins
- True Louisiana classic
- Fresh ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb (450g) smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can (14 oz / 400g) diced tomatoes
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to spice preference)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh parsley, chopped (for garnish)
- In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and sausage slices, and cook until browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are tender and the onion is translucent.
- Stir in the Cajun seasoning, dried thyme, paprika, cayenne pepper, bay leaves, salt, and pepper. Cook for an additional minute to toast the spices and enhance their flavors.
- Add the diced tomatoes (with their juices) to the skillet and scrape the bottom of the pan to release any flavorful browned bits. Allow the mixture to simmer for 5 minutes, allowing the flavors to meld together.
- Stir in the rice, chicken broth, browned chicken, and sausage. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the rice is cooked, remove the skillet from the heat. Let it sit, covered, for an additional 5 minutes to allow the flavors to meld and the jambalaya to slightly thicken.
- Remove the bay leaves and garnish the jambalaya with freshly chopped parsley.
- Serve the jambalaya hot and enjoy the bold and comforting flavors of Louisiana. It pairs well with crusty bread, cornbread, or a side salad.
Indulge in the tantalizing and aromatic jambalaya, and experience the vibrant flavors that make it a true Louisiana classic. Whether you’re hosting a gathering or simply craving a hearty and satisfying meal, this jambalaya recipe is sure to impress.