Description
Spicy Louisiana classic Jambalaya Creole Savoureuse blends rich Creole flavors with hearty proteins and aromatic rice. Simmering with bold seasonings and cultural heritage, this dish promises a culinary journey through New Orleans’ vibrant kitchens you’ll savor to the last bite.
Ingredients
Scale
Main Proteins:
- 300 grams (10.5 ounces) chicken breast, cut into pieces
- 200 grams (7 ounces) smoked sausages (andouille or chorizo type), sliced
- 200 grams (7 ounces) peeled shrimp (optional)
Vegetables and Aromatics:
- 1 onion, minced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 fresh tomatoes, diced (or 1 can of 400 grams crushed tomatoes)
- 2 tablespoons fresh parsley, chopped
- 1 green onion, minced (optional)
Spices and Liquids:
- 200 grams (1 cup) long-grain rice
- 500 milliliters (2 cups) chicken broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (or to taste)
- 1 bay leaf
- Salt and pepper
Instructions
- Heat olive oil in a spacious skillet or Dutch oven over medium temperature, ensuring even distribution across the cooking surface.
- Sear sausage slices until they develop a golden-brown exterior, creating a rich caramelized texture. Transfer the browned sausage to a separate plate for later use.
- Introduce chicken pieces into the same cooking vessel, allowing them to transform into a beautiful golden color with crisp edges. Remove the cooked chicken and set aside.
- Incorporate diced onions, bell peppers, and celery into the remaining oil, stirring frequently to create a fragrant flavor base known as the Creole holy trinity.
- Add minced garlic and cook until its aroma becomes pronounced and inviting, releasing its essential oils and enhancing the overall complexity of the dish.
- Sprinkle Cajun seasoning and paprika into the vegetable mixture, allowing the spices to bloom and intensify their robust flavors.
- Pour in diced tomatoes and chicken broth, scraping the bottom of the pan to release any flavorful browned bits stuck to the surface.
- Return the reserved sausage and chicken to the skillet, nestling them into the liquid and vegetable mixture.
- Stir in long-grain rice, ensuring each grain becomes coated with the rich, spicy sauce.
- Cover and simmer on low heat, allowing the rice to absorb the liquid and the flavors to meld together harmoniously.
- Check periodically and gently stir to prevent sticking, cooking until the rice is tender and the liquid is fully absorbed.
- Let the jambalaya rest for a few minutes before serving, allowing the flavors to settle and intensify.
Notes
- Swap proteins easily by using shrimp, turkey, or plant-based sausage for varied dietary preferences and flavors.
- Control spice levels by adjusting cayenne pepper or using milder pepper varieties like paprika for sensitive palates.
- Toast rice briefly before adding liquid to enhance nutty flavors and prevent mushy texture, creating a more complex taste profile.
- Add depth by using homemade chicken stock instead of water, which intensifies the overall richness and complexity of the jambalaya.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg