Jambalaya

Classic Creole Jambalaya

A one-pot Louisiana classic where rice cooks directly in a deeply seasoned tomato base with andouille, chicken and the holy trinity. It looks like a lot, but everything goes into a single Dutch oven, and the payoff is a smoky, peppery dish that feeds a hungry crowd.

Prep

20 min

Cook

55 min

Total

75 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) boneless, skinless chicken thighs, cut into 2.5 cm / 1 in chunks
• •450 g (1 lb) andouille sausage, sliced into 1 cm / ½ in rounds; smoked kielbasa is the closest substitute
• •30 ml (2 tbsp) neutral oil, canola or vegetable
• •1 large yellow onion, diced
• •1 large green bell pepper, diced
• •3 ribs celery, diced
• •4 cloves garlic, minced
• •400 g (14 oz) crushed tomatoes, one can
• •900 ml (3¾ cups) low-sodium chicken stock
• •300 g (1½ cups) long-grain white rice, uncooked; rinse until water runs clear
• •2 bay leaves bay leaves
• •15 g (¼ cup) fresh flat-leaf parsley, chopped, plus extra to garnish
• •3 stalks green onions, sliced, whites and greens separated
• •20 g (2 tbsp) Creole seasoning, see note below for homemade blend
• •5 ml (1 tsp) dried thyme
• •5 ml (1 tsp) smoked paprika
• •2 ml (½ tsp) cayenne pepper, adjust to taste
• •2 ml (½ tsp) black pepper, freshly ground
• •5 ml (1 tsp) kosher salt, adjust depending on saltiness of stock and sausage
• •5 ml (1 tsp) Worcestershire sauce
• •2 ml (½ tsp) hot sauce, Louisiana-style, to taste

Steps

1. 1 If making homemade Creole seasoning, combine 12 g sweet paprika, 4 g smoked paprika, 6 g garlic powder, 4 g onion powder, 4 g dried oregano, 2 g dried thyme, 4 g kosher salt, 2 g black pepper and 1 g cayenne. Mix well; this yields about 30 g.
2. 2 Pat the chicken dry. Season with 10 g of the Creole seasoning and the black pepper. Toss the sliced andouille with 5 g of Creole seasoning and set aside.
3. 3 Heat the oil in a heavy 6 L / 6 qt Dutch oven over medium-high heat. Add the andouille in a single layer and brown on both sides, about 4 minutes total. Transfer to a plate.
4. 4 Add the chicken to the pot in a single layer. Sear until lightly browned, 3 to 4 minutes total. Transfer to the plate with the sausage.
5. 5 Reduce heat to medium. Add the onion, bell pepper and celery to the rendered fat. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the green onion whites, garlic, thyme, smoked paprika and cayenne; cook 1 minute until fragrant.
6. 6 Stir in the crushed tomatoes, scraping up any brown bits on the bottom of the pot. Cook for 4 to 5 minutes, until the mixture thickens and deepens in color.
7. 7 Add the rice and stir to coat in the tomato base. Pour in the chicken stock and add the bay leaves, parsley, Worcestershire, the remaining Creole seasoning and the salt. Return the browned chicken and andouille to the pot, along with any juices on the plate. Stir once to distribute evenly.
8. 8 Bring the pot to a boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook undisturbed for 22 to 25 minutes. Do not lift the lid during this time.
9. 9 After 22 minutes, check the rice. The grains should be tender and most of the liquid absorbed, with a slightly wet, stewy layer at the bottom. If the rice is still firm, re-cover and cook 3 to 4 minutes more.
10. 10 Remove from heat, keep covered, and let rest 10 minutes. The rice will finish absorbing the remaining liquid as it steams.
11. 11 Remove the bay leaves. Stir gently from the bottom up to redistribute the browned bits. Taste and adjust with hot sauce and additional salt if needed.
12. 12 Doneness check: chicken should reach an internal temperature of 74°C / 165°F when tested in the thickest piece. If any pieces read lower, return the covered pot to low heat for 5 minutes and retest.
13. 13 Fluff with a fork, garnish with sliced green onion tops and extra parsley, and serve straight from the pot.