Chicken and Sausage Jambalaya
In short: A one-pot Louisiana rice dish of smoked sausage, chicken and shrimp cooked with tomatoes, peppers and onion until the rice is tender and spiced. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 570 kcal
Jambalaya is a Louisiana rice dish in which everything cooks in one pot: browned meats, the base of onion, celery and bell pepper, stock and long-grain rice. This version leans Creole, with tomatoes in the mix and shrimp stirred in at the end. The seasoning comes from cayenne, paprika and thyme. Stir it as little as possible once the rice goes in, so the grains stay separate and fluffy.
Instructions
- Heat the oil in a wide, heavy 5 L (5 qt) pot over medium-high heat. Brown the sausage for 4 minutes, then lift it out with a slotted spoon.
- Season the chicken with 1/2 teaspoon of the salt. Brown it in the same pot for 5 to 6 minutes until deep golden, then remove it.
- Add the onion, bell pepper and celery and cook for 6 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for 2 minutes.
- Stir in the rice, paprika, thyme, cayenne, black pepper and the remaining salt and cook for 1 minute. Add the tomatoes, stock and bay leaves and return the sausage and chicken to the pot.
- Bring to a boil, stir once, then turn the heat to its lowest setting, cover tightly and cook for 20 minutes without lifting the lid.
- Scatter the shrimp over the rice, cover again and cook for 5 to 7 minutes, until the shrimp are pink and the rice is tender. Rest off the heat for 5 minutes.
- Remove the bay leaves, fluff with a fork, fold in the spring onions and parsley, and serve.
Tips
- Do not rinse the rice and do not lift the lid while it cooks. The surface starch and steady steam give separate, tender grains.
- Smoked kielbasa works if andouille is hard to find, with a little more cayenne. For a brown, tomato-free version, skip the tomatoes and use 650 ml (2 3/4 cups) stock in total.
Questions and answers
What is the difference between Creole and Cajun jambalaya?
Creole jambalaya, often called red, includes tomatoes. Cajun jambalaya is brown, with no tomatoes, and gets its color from deeply browned meat.
Can I make jambalaya ahead of time?
Yes. It keeps in the fridge for 4 days and reheats well with a splash of stock or water. Add the shrimp only when you reheat if you can, since they turn rubbery.
How spicy is jambalaya?
It is medium by default. Adjust the cayenne and the kind of sausage, and put hot sauce on the table for anyone who wants more.
How long does it take to make Chicken and Sausage Jambalaya?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Chicken and Sausage Jambalaya?
About 570 kcal per serving, with 37 g of protein, 52 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 52 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
