Authentic Jambalaya Recipe
Rated 5.0 stars by 1 users
Cuisine
Creole
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Calories
450
Ingredients
- 1/2 cup (1 stick) unsalted butter
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1/2 cup all-purpose flour
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3 tablespoons olive oil, divided
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1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
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1 pound andouille sausage, sliced
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1 large onion, chopped
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2 green bell peppers, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 (28-ounce) can crushed tomatoes
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3 cups chicken broth
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1 cup long-grain white rice
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1/2 pound shrimp, peeled and deveined
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1/4 cup chopped fresh parsley
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Hot sauce, to taste
For the roux
For the jambalaya
Directions
Choosing your Weapon: For the roux, a large Dutch oven or heavy-bottomed pot is your best friend. These distribute heat evenly and can withstand the high temperatures needed for a good roux.
Melting the Gold: Start by grabbing your unsalted butter (½ cup, one stick). Set your heat to medium and let the butter melt completely. Don't let it brown; we just want it nice and liquid.
The Floury Transformation: Once the butter is melted, whisk in the all-purpose flour (½ cup). This is where the magic happens! Keep whisking constantly to ensure a smooth and even mixture.
The Color of Patience: As you whisk, the mixture will go from a pale yellow to a light golden brown. Be patient – this can take 8-10 minutes. The key is to achieve a deep, rich brown color, not burnt. Burnt roux will make your jambalaya bitter.
Reaching the "Roux-dy" Point: How do you know when your roux is perfect? The color should be a deep chocolate brown, almost like the color of peanut butter. If you're unsure, err on the side of lighter; a burnt roux is salvageable, but not ideal.
Searing the Stars: Chicken and Sausage
Oiling Up for Action: Now, it's time to introduce some savory smokiness. Heat 1 tablespoon of olive oil in the same Dutch oven over medium-high heat.
Chicken Charisma: Add your bite-sized, boneless, skinless chicken thighs (1 pound) to the hot oil. Let them sizzle and sear on all sides, developing a beautiful golden brown color. This takes about 5 minutes. Don't overcrowd the pan; cook the chicken in batches if needed. Once browned, remove the chicken to a plate and set aside.
Sausage Symphony: We're not done with the savory party yet! Add the remaining 2 tablespoons of olive oil to the pot. Now, introduce your sliced andouille sausage (1 pound). Let it cook and brown on all sides, mimicking the chicken's golden embrace. This should take another 5 minutes. Once browned, remove the sausage and join it with the chicken on the waiting plate.
The Trinity Takes the Stage: Vegetables
The Holy Trio: Now it's time for the "trinity" of Cajun and Creole cooking: onions, bell peppers, and celery. Chop up your large onion, 2 green bell peppers, and 2 celery stalks. Add them to the pot where the chicken and sausage left their delicious browned bits behind. Sauté these vegetables over medium heat for about 5 minutes, until they soften and become translucent.
Aromatic Explosion: Here comes the flavor bomb! Mince 4 cloves of garlic and add them to the softened vegetables along with 1 teaspoon each of dried thyme and oregano, ½ teaspoon of cayenne pepper, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Stir this fragrant mixture for 1 minute, letting the aromas awaken your senses.
The Liquid Canvas: Tomatoes and Broth
The Tangy Addition: Pour in the crushed tomatoes (1, 28-ounce can). Stir it all together, scraping up any browned bits from the bottom of the pot. These browned bits hold immense flavor, so don't let them go to waste!
Brothy Goodness: Next, add the chicken broth (3 cups). This will create the base of your jambalaya's liquid symphony. Bring the mixture to a simmer and let it simmer for 10 minutes. This allows the flavors to meld and deepen.
The Grand Finale: Rice and Shrimp
The Starchy Star: Now comes the long-grain white rice (1 cup). Stir it into the simmering pot along with your ½ pound of peeled and deveined shrimp.
The Simmering Song: Bring the mixture back to a simmer, then reduce the heat to low. Cover the pot tightly and let the magic happen for 20 minutes. This allows the rice to cook through and absorb all the delicious flavors.
The Plump and Pink Perfection: After 20 minutes, peek under the lid. The rice should be cooked through and the shrimp should be a beautiful pink and opaque color. If not, give it a few more minutes.
