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A frying pan with jambalaya, shrimp and spring onions on a white surface. A square photo

Jambalaya Recipe with Chicken, Shrimp and Sausage

Andréa
This Jambalaya Recipe with Chicken, Shrimp and Sausage is one of the most famous New Orleans recipes, a rice dish that is popular worldwide. And an all-time Mardi Gras favorite! Because of the great flavor of the shrimp, chicken, and bacon, you mix with a spicy vegetable tomato mixture with Creole herbs and rice. This is one of the easiest one pot meals with a lot of taste, which is also super easy to make (without packages and bags). Yes, this is a GREAT recipe.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 524 kcal

Ingredients
 

  • 2 tablespoons vegetable oil olive oil or sunflower oil
  • 2 stalks celery in strips
  • 4 onions finely chopped
  • 4 cloves garlic crushed
  • 2 tablespoons tomato paste
  • 4 oz. bacon bits
  • ⅔ pound chicken breast or chicken tenderloins, in 1-inch (1.5-cm) cubes
  • 8 oz. sausage chorizo or smoked sausage, cut into cubes
  • 14 oz. sieved tomatoes
  • 1 ¾ cup chicken stock with salt (otherwise add ½ teaspoon salt extra)
  • 2 teaspoons sweet paprika powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne pepper ground
  • ¼ teaspoon salt
  • 1 cup white rice
  • 2 bay leaves
  • 8 oz. large shrimp peeled and intestinal tract removed

Garnish

  • spring onions finely chopped
  • Fresh Parsley optional

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Heat oil in a pan over medium-high heat and add the onion, celery, garlic, and tomato paste. Cook for 3 minutes while stirring.
    2 tablespoons vegetable oil, 2 stalks celery, 4 onions, 4 cloves garlic, 2 tablespoons tomato paste
  • Add the bacon, chicken, and sausage. Bake for 5 minutes until the chicken is golden brown. Stir now and then. Now, turn the fire down to medium.
    4 oz. bacon bits, ⅔ pound chicken breast, 8 oz. sausage
  • Pour the sieved tomatoes and stock into the pan. With a wooden spoon, scrape the brown bits off the bottom.
    14 oz. sieved tomatoes, 1 ¾ cup chicken stock
  • Furthermore, add the creole seasoning: sweet paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt, and mix well. Bring to a boil.
    2 teaspoons sweet paprika powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 teaspoons garlic powder, 2 teaspoons onion powder, ¼ teaspoon cayenne pepper ground, ¼ teaspoon salt
  • Shake the rice in the pan and mix everything to blend well. Stir well so that the sauce and rice are well mixed. Place the bay leaves on top of the rice. Bring to a boil and reduce the heat to a minimum (use a simmering plate if necessary). Put the lid on the pan and let it simmer for 15 minutes.
    1 cup white rice, 2 bay leaves
  • Place the shrimp in the pan and put the lid back on. Now let it simmer for another 5 minutes.
    8 oz. large shrimp
  • Remove the bay leaf, stir well, and garnish with green onions.
    spring onions, Fresh Parsley
  • Serve immediately.

NOTES

1. Rice:
  • Whole-grain or half-grain rice will work; brown rice won't work. Basmati could be prepared in terms of preparation, but does not fit with a traditional Jambalaya.
  • Shake the rice in the pan and stir well. As a result, all the flavors melt together, and the rice cooks in the sauce until it absorbs all the flavors.
  • When it's stirred, let the rice simmer (without further stirring). Mixing too much will make the rice sticky (because stirring releases the starch). The trick is to mix enough at first so that the Jambalaya doesn't stick, and then turn the heat down so that the Jambalaya is simmering but not burning.
2. Sausage: In New Orleans, Andouille sausage is traditionally used, but it is almost impossible to come by outside America, and you can also replace it with Chorizo or Kielbasa (smoked sausage).
3. Shrimps: Raw or already-cooked shrimp are fine. Take peeled shrimp (or peel them yourself) and divine them before adding.
4. Serve with
Although you can serve Jambalaya without side dishes, in New Orleans, you often see the following dishes served with it:
  • Corn Muffins: These are eaten in large quantities in New Orleans (and almost everywhere). Corn muffins are the side dish to serve at Jambalaya!
  • Roasted Corn: Jambalaya is often served with roasted corn on the cob.
5. Storage
Cool the Jambalaya quickly.
  • Refrigerator: The Jambalaya will be covered in the fridge for up to three days.
  • Freezer: Store the Jambalaya in a freezer box or bag. This keeps it good for up to a month. Let the Jambalaya thaw in the refrigerator.
  • Reheat: Place the Jambalaya in a frying pan and stir on medium heat, fry until hot. In a conventional oven, you can also put it in an oven dish and heat it covered with aluminum foil for 30 minutes at 320 °F (160 °C).

Nutrition

Calories: 524kcal | Carbohydrates: 43g | Protein: 30g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 1044mg | Fiber: 3g | Sugar: 8g | Vitamin A: 761IU | Vitamin C: 14mg | Iron: 3mg
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